Sorbitol as a sweetener

Sorbitol is a polyhydric alcohol (C6H8(OH)6) that so found in red seaweed and in fruits (apples, cherries, peaches, pears and prunes.  Its nontoxic nature has long been recognized, and in 1974 the FDA named sorbitol as one of the first four chemicals on its revised list of substance of which use in foods is ‘generally recognized as safe’ (GRAS).

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 can be used in both sugar-free and sugar based baked good products. In sugar-free cakes, cookies, muffins etc, sorbitol is used to replace sucrose. It is used a bulking agent and sweetener.

In its traditional major food applications - chewing gum and mints – sorbitol is used primarily as bulking agent and not for its sweetness.

When only sorbitol is used as the bulking agent, a high-intensity sweetener may be needed because sorbitol is only approximately 60% as sweet as sucrose.

In addition to food and pharmaceuticals applications, sorbitol is widely used in cosmetics, adhesives and by the textiles, chemical, leather and paper industries.

As a sweetener sorbitol possesses several advantages over sugar, including reduced calories, reduces insulin response and non promotion tooth decay.
Sorbitol as a sweetener