What is the Difference Between Crystallized and Non Crystallizing Sorbitol?

The main difference between crystallized and non-crystallizing sorbitol lies in their physical states and applications. Sorbitol is a sugar alcohol with a sweet taste, mainly found in potato starch, and is slowly metabolized by the human body. Here are the key differences between the two forms:

• Crystallized Sorbitol: This form of sorbitol occurs as a white, hygroscopic, coarse powder that is granular. It is used in the manufacturing of chewable and non-chewable tablets, for preparing drinks, making syrups, and as a substitute for sugar in baking applications. Crystallized sorbitol products are widely used excipients as a bulk sweetener.
• Non-Crystallizing Sorbitol: This form of sorbitol exists in a liquid state as a clear, colorless, aqueous solution. Non-crystallizing sorbitol is useful as a bulk sweetener in sugar-free applications and is optimized for purity and formulation stabilization. It is also used in alkaline formulations.

In summary, crystallized sorbitol is a granular powder, while non-crystallizing sorbitol is a liquid solution. Crystallized sorbitol is used in various applications, including tablets, drinks, syrups, and baking, while non-crystallizing sorbitol is primarily used as a bulk sweetener in sugar-free products and alkaline formulations.

Comparative Table: Crystallized vs Non Crystallizing Sorbitol

The main difference between crystallized and non-crystallizing sorbitol lies in their physical forms and properties. Here is a comparison between the two:

Both crystallized and non-crystallizing sorbitol are derived from glucose and have a sweet taste. However, non-crystallizing sorbitol is a preferred choice for most applications due to its liquid state and non-crystallizing properties.