Sorbitol is a sugar alcohol with essentially no odor. In perfumery it functions as a humectant or diluent rather than an olfactive material, contributing no discernible scent character.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1264.
Colorless needle-like crystals or white powder (anhydrous).
83% soluble in water (a 70° syrup is commercially available), very poorly soluble in cold alcohol, soluble in hot alcohol, practically insoluble in oils (flavor materials).
Odorless.
Pleasant, sweet taste, with a sweetening power estimated at about 60% of the power of sugar (sucrose).
Sorbitol is extensively used as a moisture conditioner and a sweetener in foods. Enormous amounts are used by the tobacco industry, while thousands of tons enter food and beverages at the rate of 1000 to 280000 ppm (up to 28° in certain toppings).
Produced from Glucose by electrolytic reduction or by catalytic hydrogenation.