Tereos MERISORB® 200 and 300 Crystalline Sorbitol
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MERISORB® 200 and 300 are crystalline sorbitol powders for sweetening and bulking in food formulations. Sorbitol powder contributes cooling, humectancy and texture-related functionality across confectionery, bakery, jams and frozen applications.
Both grades share high sorbitol purity and moisture limits, while offering different bulk-density and particle-size profiles.- Beyond sweetness, sorbitol powder contributes cooling, moisture control and texture functionality across several food applications.
- Shared packaging, storage conditions and shelf life simplify the supply comparison between the two grades.
Crystalline sorbitol derived from edible starch, with a light sweet taste.
MERISORB 200 and MERISORB 300
Obtained by crystallising highly purified sorbitol syrup derived from edible starch hydrolysis. White, odourless, crystalline powders with a light sweet taste.
Both grades share sorbitol, moisture and pH limits but have different loose bulk-density ranges.
| Characteristics | |||
|---|---|---|---|
| Test | MERISORB 200 | MERISORB 300 | Method |
| Sorbitol | ≥ 98,0 %/ds | ≥ 98,0 %/ds | HPLC |
| Water | ≤ 0,5 % | ≤ 0,5 % | Ph. Eur. |
| pH at 10 °Brix | 5,0–7,0 | 5,0–7,0 | pH-meter |
| Bulk density loose | 600–750 g/dm³ | 550–700 g/dm³ | Gravimetric |
| %/ds = percentage on a dry-substance basis. Sorbitol and Water form part of the standard Customer Product Specifications contract; pH and Bulk density loose are optional characteristics. | |||
Grade-specific particle-size limits measured by vibrational sieving.
| Particle Size | ||
|---|---|---|
| Grade | Test | Specification range |
| MERISORB 200 | Vibrational sieve > 53 µm | ≥ 95,0 % |
| MERISORB 200 | Vibrational sieve > 400 µm | ≤ 5,0 % |
| MERISORB 300 | Vibrational sieve > 200 µm | ≥ 98,0 % |
| MERISORB 300 | Vibrational sieve > 1000 µm | ≤ 5,0 % |
Sorbitol powder provides sweetness, cooling and moisture-related functionality in confectionery, bakery and frozen applications.
| Applications and Functionality | ||
|---|---|---|
| Grades | Application | Functionality |
| MERISORB 200 and 300 | Sugar-free confectionery and chewing gum | Sugar replacement, bulking, sweetness, cooling effect and anti-crystallising functionality |
| MERISORB 200 and 300 | Bakery | Water-activity control, humectancy and shelf-life stability |
| MERISORB 200 and 300 | Jams and frozen desserts | Sweetness and calorie reduction; texturizing in jams and freezing-point modulation in frozen desserts |
| MERISORB 200 and 300 | Surimi | Cryoprotection |
Dry, ventilated storage with protection from odours and excessive stacking pressure.
Storage and Handling
- Both grades: store at ambient temperature in a well-ventilated, clean and dry environment, away from odorous materials, at < 60 % relative humidity.
- Avoid pressure on the bags. Do not stack pallets too high.
Grade differences, product labelling and the consumption warning for higher inclusion levels.
What distinguishes MERISORB 200 from MERISORB 300?
Their loose bulk-density ranges and particle-size specifications differ. Both share a minimum sorbitol content of 98,0 % on a dry-substance basis and a maximum water content of 0,5 %.
How should the products be labelled?
Sorbitol or E420.
When is a consumption warning required?
Above 10 % in the final product, add “Excessive consumption may produce laxative effects”, under Regulation EU 1169/2011, as amended.