Sorbitol Powder

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.

Applications
Confectionery, Pastries, Ice Cream, Beverages

Properties
Sweetener, stabilizer and humectant

Dosage
2 to 5% to be adapted according to recipes

Conservation
Store in closed packaging in a dry place at room temperature (15 to 25°C).

Certifications
Kosher

Louis François advice
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.

Any technical questions?
Please contact us https://louisfrancois.com/contact/