Sorbitol powder
Applications : Confectionery, Pastries, Ice Cream, Beverages
Properties : Sweetener, stabilizer and humectant
Dosage : 2 to 5% to be adapted according to recipes
The
product in detail
Description
Louis François Sorbitol is a corn starch derivative. It is obtained by hydrogenation of D-glucose. It is an odorless powder product with a mild flavor.
Sorbitol is naturally present in certain fruits: apples, pears, cherries, peaches and in the fruit of the mountain ash tree.
Louis François sorbitol :
- Stabilizing agent
- Very soluble in water, slightly soluble in ethanol
- Retains and stabilizes moisture (controls water activity, Aw)
- Bacteriostatic: limits the growth of certain microorganisms
- Preserves dough plasticity
- Not a sugar: does not color pasta
Sorbitol Louis François is used for baking cereals (cookies, viennoiserie), ganaches and fillings, marzipan, spreads and coulis, confectionery, ice cream and more generally in low-glycemic products.
Dosage and application
Dosage will vary widely according to use. Typically used between 3 and 5%, it is processed like beet or cane sugar.
Caution: At 10% or more in a recipe, it must be declared as a laxative.
Availability
Kosher; Halal
Packaging and storage
Packaging options
- 150g (item code: 10127)
- 1kg (item code: 1951A)
- 25kg (item code: 1952D)
- 5kg (item code: 10181)
Store in closed packaging in a dry place at room temperature (15 to 25°C).
Do you have any questions about this product?
Louis François tip
One use for sorbitol is to incorporate it into baked goods or pastries to improve their softness and shelf life, while lowering the recipe's overall glycemic index. For example, in a brioche, you can replace some of the sugar with sorbitol to prolong the product's freshness, while maintaining its sweetness without increasing the calories. Bonus: A lower sweetness allows you to "desweeten" your brioche.
Sugars
