Sorbitol as a sweetener

Sorbitol is a polyhydric alcohol (C6H8(OH)6) that so found in red seaweed and in fruits (apples, cherries, peaches, pears and prunes.  Its nontoxic nature has long been recognized, and in 1974 the FDA named sorbitol as one of the first four chemicals on its revised list of substance of which use in foods is ‘generally recognized as safe’ (GRAS).

It was first isolated from the sorb berries of the mountain ash; hence its name. It was used as an additive because of it humectants property as well as it sweetening effect. It is used in cough syrup, mouthwashes and tooth paste.

Sorbitol can be used in both sugar-free and sugar based baked good products. In sugar-free cakes, cookies, muffins etc, sorbitol is used to replace sucrose. It is used a bulking agent and sweetener.

In its traditional major food applications - chewing gum and mints – sorbitol is used primarily as bulking agent and not for its sweetness.

When only sorbitol is used as the bulking agent, a high-intensity sweetener may be needed because sorbitol is only approximately 60% as sweet as sucrose.

In addition to food and pharmaceuticals applications, sorbitol is widely used in cosmetics, adhesives and by the textiles, chemical, leather and paper industries.

As a sweetener sorbitol possesses several advantages over sugar, including reduced calories, reduces insulin response and non promotion tooth decay.
Sorbitol as a sweetener 

The advantages of using food irradiation

*Food radiation is an alternative to fumigation of food. Irradiation has been demonstrated as an effective alternative to the fumigants. Unlike fumigation, irradiation does not leave any residues in the products.

*A method to ensure hygienic quality of solid food.

*Improve public health

*Increased confidence in irradiated foods.  Food irradiation is particularly effective in controlling foodborne spoilage microorganisms and decontaminates food form pathogenic bacteria, yeast, molds and insects. This decontamination can improve the hygienic quality of the food and prevent potential health hazards and thus improve public health concerns.

*Reduce shrink and minimal food losses. It is significantly reduced ‘in-system’ physical losses or ‘shrink’ experienced whenever a product with improved shelf life improved. Disinfestations and shelf-life extension improvements provided by irradiation can be used to control and minimize the post-harvest losses caused by insect infestation in grain, pulses and fruits. This point is more important for the developing countries where the losses during the post-harvest stage are high.

*Increase energy savings

*Greater international trade

*Reduced government inspection. The government, itself under public pressure to reduce the incidents of foodborne disease will be reluctant to diminish its inspection function unless it is confident that adequate procedures are in place. Irradiation thus has the desirable effect of reducing unwanted and government interference in the operation of manufacturers and processors.
The advantages of using food irradiation