Sorbitol

What Is Sorbitol?

Sorbitol is a sugar alcohol (polyol) sweetener that is also naturally found in many fruits. It can be found in white, crystalline, or syrup form; it is less sweet than table sugar.

Its most notable property is that it is moisture-retaining (hygroscopic); this is why it is used not only as a sweetener but also as an additive that keeps products soft and moist. It is common in sugar-free gum and confectionery.

Nutritional Values of Sorbitol

Sorbitol, as a sugar alcohol, provides approximately 260 kcal (~2.6 kcal per gram) of energy per 100 grams; it is less sweet than table sugar and contains no fat. It affects blood sugar less than sugar.

How Should Sorbitol Be Used?

Since excessive consumption of sorbitol can cause gas, bloating, and looseness in the intestines, moderate use is recommended; for this reason its amount is limited in ready-made products.

This information is general; sorbitol is a food, not a substitute for medical treatment. Moderate consumption is recommended.

How to Choose Sorbitol

Good sorbitol is a product that is dry, clean, and not clumped, in white crystal (or clear syrup) form; moistened and clumped samples are not preferred.

• Crystals should be dry, white, and lump-free
• Syrup form should be clear
• Moisture and clumping are undesirable

How to Store Sorbitol

Sorbitol keeps for a long time in a sealed jar in a dry place; since it is moisture-attracting, a dry environment is important. The syrup form should be kept sealed in a cool place.

Using Sorbitol in the Kitchen

Besides sweetening, sorbitol is also used to keep products moist and soft; it is found in sugar-free gum, confectionery, some baked goods, and jams. Since it is not very sweet, it is usually used together with other sweeteners rather than alone.

Why Does Sorbitol Keep Products Soft?

Being moisture-attracting (hygroscopic), it retains moisture within the product and delays drying out; this is why 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 has a sweetness close to sugar, while sorbitol is less sweet than sugar. Excess of either can loosen the intestines.

Is sorbitol natural?

It is naturally found in many fruits; commercial sorbitol, however, is usually produced from starch-derived glucose.

Why is sorbitol rarely used alone?

Since it is less sweet than sugar and excess can loosen the intestines, it is usually used together with other sweeteners, in moderation.