Sorbitol

What Is Sorbitol?

Sorbitol is a sugar alcohol (polyol) sweetener that also occurs naturally in many fruits. It may be found as a white crystal or as a syrup; it is less sweet than table sugar.

Its most distinctive property is that it retains moisture (it is hygroscopic); for this reason, it is used not only as a sweetener but also as an additive that keeps products soft and moist. It is commonly used in sugar-free gum and lozenges.

Sorbitol Nutrition

As a sugar alcohol, sorbitol provides approximately 260 kcal per 100 g (~2.6 kcal per gram); it is less sweet than table sugar and contains no fat. It affects blood sugar less than sugar does.

How Should Sorbitol Be Used?

Because excessive sorbitol can cause gas, bloating, and loose stools, moderate use is recommended; for this reason, the amount in ready-made products is limited.

This information is general; sorbitol is a food and does not replace medical treatment. Moderate consumption is recommended.

How to Choose Sorbitol

Good sorbitol is a dry, clean, unclumped white crystal or a clear syrup; avoid products that have absorbed moisture and clumped.

• Crystals should be dry, white, and free of clumps.
• The syrup form should be clear.
• Moisture and clumping are undesirable.

How to Store Sorbitol

Store sorbitol for a long time in a sealed jar in a dry place; a dry environment is important because it attracts moisture. Keep syrup in a cool place in a sealed container.

Using Sorbitol in the Kitchen

In addition to sweetening, sorbitol is used to keep products moist and soft; it is found in sugar-free gum, lozenges, some baked goods, and jams. Because it is not very sweet, it is usually combined with other sweeteners rather than used alone.

Why Does Sorbitol Keep Products Soft?

Because it attracts moisture (it is hygroscopic), it retains moisture in a product and delays drying; for this reason, it is preferred in products where softness is desired.

Frequently Asked Questions

What is the difference between sorbitol and xylitol?

Both are sugar alcohols; xylitol is close to sugar in sweetness, while sorbitol is less sweet than sugar. Both can cause loose stools when consumed in excess.

Is sorbitol natural?

It occurs naturally in many fruits; commercial sorbitol is generally produced from glucose derived from starch.

Why is sorbitol rarely used on its own?

Because it is less sweet than sugar and excess amounts can cause loose stools, it is generally used in moderation with other sweeteners.