SORBITOL FROM GLUCOSE

Sorbitol, also known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.

Sorbitol a polyol (sugar alcohol) is a bulk sweetener found in numerous food products. In addition to providing sweetness, it is an excellent humectant and texturizing agent. Sorbitol is about 60 percent as sweet as sucrose with one-third fewer calories. It has a smooth mouthfeel with a sweet, cool and pleasant taste. It is non-cariogenic and may be useful to people with diabetes. Sorbitol has been safely used in processed foods for almost half a century. It is also used in other products, such as pharmaceuticals and cosmetics.

D-Soribitol, CH2OH (CHOH) 4CH2OH (D-glucitol, L-gulitol), is a hexahydric alcohol with a 6-carbon atom straight-chain that contains six hydroxyl gropups, and has a molecular weight of 182.17. It exists as a white, odorless, crystalline solid. Because of a negative heat of solution, sorbitol has a cooling effect when tasted. The hexitol has about two-thirds the sweetness of sugar.

Sorbitol was first isolated by the French chemist Joseph Boussingault in 1872 from the fresh juice of mountain ash berries. It has since been found in many natural products such as edible fruits (apples, plums, peaches, cherries, etc.), berries of mountain ash, hawthorn and Sorbus domestica, tobacco, algae, and red seaweed. In spite of its wide occurrence, natural materials are not a good commercial source of sorbitol, and it is made synthetically. The content of  sorbitol in grapes is insignificant and advantage is taken of this situation by using a sorbitol assay of grape wines as a means of detecting adulteration with other fruit wines or apple cider.

A French chemist first discovered sorbitol in the berries of the mountain ash in 1872. It occurs naturally in a wide variety of fruits and berries. Today it is commercially produced by the hydrogenation of glucose and is available in both liquid and crystalline form.

INTRODUCTION
PROPERTIES
USES AND APPLICATIONS
B.I.S. SPECIFICATION
ANALYSIS OF SORBITOL
MARKET POSITION OF SORBITOL INDUSTRY
TREND IN PRODUCTION OF SORBITOL (70% BASIS)
CONSUMPTION PATTERN OF SORBITOL
EXPORT DATA OF SORBITOL (70%)
IMPORT DATA OF SORBITOL (70%)
IMPORT DATA OF SORBITOL POWDER
EXPORT DATA OF SORBITOL POWDER
FUTURE OUTLOOK
GLOBAL MARKET OF SORBITOL
LIST OF MANUFACTURERS OF SORBITOL
INTERNATIONAL MANUFACTURERS OF SORBITOL
SELECTED PRODUCER OF STARCH
MANUFACTURE OF SORBITOL FROM MAIZE STARCH
MANUFACTURING PROCESS
OF SORBITOL FROM GLUCOSE
PROCESS IN DETAILS
PROCESS FLOW DIAGRAM OF SORBITOL FROM GLUCOSE
CONVERSION OF LIQUID GLUCOSE/DEXTROSE     INTO SORBITOL
PROCESS FLOW DIAGRAM FOR THE MANUFACTURE OF SORBITOL FROM MAIZE STARCH
PHOTOS FOR MAIN EQUIPMENTS:
OTHER COMMERCIAL METHODS
HYDROGENATION OF GLUCOSE TO SORBITOL OVER
NANOPARTICLE NI/AL2O3 CATALYST
SUPPLIERS OF PLANT AND MACHINERY
FILTER PRESS
SUPPLIERS OF RAW MATERIALS
COMPLETE PLANT AND MACHINERY SUPPLIERS

APPENDIX – A :

1.             COST OF PLANT ECONOMICS
2.      LAND & BUILDING
3.      PLANT AND MACHINERY
4.      FIXED CAPITAL INVESTMENT
5.      RAW MATERIAL
6.      SALARY AND WAGES
7.      UTILITIES AND OVERHEADS
8.      TOTAL WORKING CAPITAL
9.      COST OF PRODUCTION
10.      PROFITABILITY ANALYSIS
11.      BREAK EVEN POINT
12.      RESOURCES OF FINANCE
13.      INTEREST CHART
14.      DEPRECIATION CHART
15.      CASH FLOW STATEMENT
16.      PROJECTED BALANCE SHEET