---
title: "Sorbitol Solution 70%: Handling, Storage and Crystallisation Control — LiangduSyrup"
url: "https://liangdusyrup.com/sorbitol-solution-70-handling-storage/"
date: 2026-10-20
---

# Sorbitol Solution 70%: Handling, Storage and Crystallisation Control

Sorbitol solution is usually supplied at around 70% solids because that concentration stays pourable at ambient temperature. Handling it well is mostly about temperature control, hygiene and avoiding dilution.

Receiving and storage
---------------------

Store drums and IBCs under cover, away from direct sunlight. Keep the product above the temperature at which it becomes viscous but below the range that accelerates colour formation. Tanks should be fitted with a lid and a dry air or nitrogen blanket where humidity is high.

Crystallisation
---------------

Sorbitol can crystallise if the solution is cooled too far, if water evaporates from an open container, or if seed crystals are present. Keep containers sealed, avoid cold draughts and gently warm the whole container rather than applying local heat.

Microbiology
------------

- High solids suppress most microbial growth, but surface condensation can support mould
- Clean and dry transfer lines and pumps between batches
- Do not store partially used drums open for long periods
- Filter product transferred to finished-goods tanks

Dosing and dilution
-------------------

Dose by weight rather than volume, because density changes with temperature. If a recipe requires a lower solids level, dilute with potable water and use the batch within the time set by your HACCP plan.

Quality checks
--------------

Monitor Brix or refractive index, pH, colour and moisture at intake. Keep a retained sample from each delivery so that any deviation can be traced back to a specific lot.

Related reading: [Sorbitol in confectionery](/sorbitol-in-confectionery-humectancy-texture-and-crystallisation/).