Sorbitol

Sorbitol is a polyhydric alcohol (C6H8(OH)6) that so found in red seaweed and in fruits (apples, cherries, peaches, pears and prunes.  Sorbitol occurs naturally and has approximately 0.5X the sweetness of sucrose.

In pome fruit such as pears the main sugar is fructose (54-63%), sorbitol accounts for 22-31%, glucose for 11-15% and sucrose for 4-5%. During ripening, sucrose increases and sorbitol decreases without changing the Brix.

Sorbitol is extensively used for the replacement of refined carbohydrates as food sweeteners and additives.

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 has good heat stability, resistance to thermal and non-enzymatic browning and is an excellent bulking or bodying agent.
Sorbitol

Flavor from lemon fruit

Lemons are the fruits of the tree Citrus limon L. Burm. which is extensively cultivated in Sicily, Italy and California and to a limited extent in Florida, Spain, Brazil and Argentina although the tree will grow in many other areas having a typical Mediterranean type of climate.

The ovoid fruits are from 2.5 to 4 inch in length, the yellow rind enclosing 8 to 10 fleshy segments, the cells of which contain a very acidic juice.

The essential oil is recovered from the peel by cold expression or by distillation, depending upon the region of production.
Flavor from lemon fruit

The Citrus Fruits

The Citrus Fruits
This genus of the family Rutaceae includes lemon, orange (both sweet and bitter), mandarin (or tangerine), lime and grapefruit in addition to very many other fruits which are pleasant to eat but which are not of great importance commercially.

Through out the world the citrus fruits are appreciated and in many cases form a valuable part of the diet as a source of vitamin C. Those grades which are not suitable for domestic use are generally processed in the growing regions to yield either the juice which may be further processes to give concentrates, or for the essential oil which is obtained from the peels.

Citrus Oil
In all citrus fruits the essential oil is contained in numerous, oval, balloon-shape oil sacs or gland situated irregular just below the surface of the colored portion of the peel – the flavedo. The white mesocarp or albedo does not contain any oil sacs but carries the bitter glycoside such as hesperidin in lemons, oranges and tangerines or naringin in grapefruit.

The essential oils are generally mechanically extracted from the peels. It is not only the citrus fruits but also the flowers and leaves of citrus plants which are of considerable value in the compounding of fragrances and to a lesser extent in the formulation of imitation flavors. The essential oil distilled from the leaves is known as oil of petitgrain and that from the flowers, oil of neroli.
The Citrus Fruits