The determination of sorbitol in foodstuffs using thermometric titrimetry

Abstract

A method is described for the direct thermometric titrimetric determination of sorbitol in the presence of other carbohydrates and permitted food colourings. The sorbitol is made to react with sodium periodate and the heat of the reaction is used to determine the end-point of the titration. The method is accurate to within 1.5% for the samples analysed. The results are compared with those obtained by using a previously reported method.