Sorbitol Demineralization by Ion Exchange

Sorbitol is a sugar alcohol commonly known as D-glucitol. It is synthesized from glucose by a reduction reaction altering the aldehyde group to a hydroxyl group. The body slowly metabolizes sorbitol, minimizing the possibility of increasing the insulin level, and this makes it a good sweetener for diabetic patients. Sorbitol finds diverse applications in the food industry, and its purity is a significant factor to be considered before it is used as an additive to food. Various types of ion-exchange and membrane technologies have been applied for purifying this compound. This chapter is aimed to illustrate the different ion-exchange chromatographic techniques for demineralization/deashing of sorbitol with future perspectives.

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Edgard Gnansounou, Binod Parameswaran
2019
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Abstract

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https://infoscience.epfl.ch/record/274010?ln=en

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Sorbitol

Sorbitol (ˈsɔː(r)bᵻtɒl), less commonly known as glucitol (ˈgluːsᵻtɒl), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH). Most sorbitol is made from potato starch, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase.

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