Sorbose

Sorbose is a monosaccharide that is an intermediate product of the industrial synthesis of ascorbic acid. Sorbose is found in a number of plants, in particular in the fruits of rowan, rose hips and cranberries.

The chemical formula of sorbose is C6H12O6. According to the structure of the molecule, sorbose belongs to hexoses and is an isomer of another six-atom sugar - glucose. However, unlike glucose, sorbose is not fermented by yeast and is not absorbed by the human body.

The main use of sorbose is in the production of ascorbic acid (vitamin C). Sorbose is reduced to sorbitol, which is then oxidized by atmospheric oxygen to form ascorbic acid.

Sorbose is also used in small quantities in the food industry as a sweetener, since its sweetness is approximately half as sweet as sucrose.

Sorbose (sorbitol, D-sorbitol) is a monosaccharide that is used in the industrial synthesis of ascorbic acid. It is also found in some fruits and vegetables such as strawberries, blueberries, carrots and others. Sorbose is a natural sugar substitute and is used as a sweetener in foods and beverages.

Sorbose has a sweet taste and can be used instead of sugar in a variety of products such as candies, drinks and desserts. It contains no calories and does not raise blood glucose levels, making it safer for people with diabetes.

In addition, sorbose can be used as a preservative in food. Thanks to its properties, it can extend the shelf life of products and maintain their freshness.

Although sorbose is widely used in the food industry, it can also pose health risks. Some people may be hypersensitive to sorbose, which can lead to allergic reactions and other health problems. Therefore, before using sorbose in food, you should consult your doctor.

Overall, sorbose is a useful product for those who want to reduce their sugar intake and replace it with a healthier substitute. However, before using sorbose, you need to make sure that it is safe for health and take into account the individual characteristics of the body.