Sorbitol ( ), less commonly known as glucitol ( ), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH). Most sorbitol is made from potato starch, but it is also found in nature, for example in apples, pears, peaches, and prunes.[4] It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2.[5] While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
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As an over-the-counter drug, sorbitol is used as a laxative to treat constipation.[6]
Sorbitol may be synthesised via a glucose reduction reaction[7] in which the converted aldehyde group is converted into a hydroxyl group. The reaction requires NADH and is catalyzed by aldose reductase. Glucose reduction is the first step of the polyol pathway of glucose metabolism, and is implicated in multiple diabetic complications.
The mechanism involves a tyrosine residue in the active site of aldehyde reductase. The hydrogen atom on NADH is transferred to the electrophilic aldehyde carbon atom; electrons on the aldehyde carbon-oxygen double bond are transferred to the oxygen that abstracts the proton on tyrosine side chain to form the hydroxyl group. The role of aldehyde reductase tyrosine phenol group is to serve as a general acid to provide proton to the reduced aldehyde oxygen on glucose.
Glucose reduction is not the major glucose metabolism pathway in a normal human body, where the glucose level is in the normal range. However, in diabetic patients whose blood glucose level is high, up to 1/3 of their glucose could go through the glucose reduction pathway. This will consume NADH and eventually leads to cell damage.
Sorbitol is a sugar substitute, and when used in food it has the INS number and E number 420. Sorbitol is about 60% as sweet as sucrose (table sugar).[8]
Sorbitol is referred to as a nutritive sweetener because it provides some dietary energy. It is partly absorbed from the small intestine and metabolized in the body, and partly fermented in the large intestine. The fermentation produces short-chain fatty acids, acetic acid, propionic acid, and butyric acid, which are mostly absorbed and provide energy, but also carbon dioxide, methane, and hydrogen which do not provide energy. Even though the heat of combustion of sorbitol is higher than that of glucose (having two extra hydrogen atoms), the net energy contribution is between 2.5 and 3.4 kilocalories per gram, versus the approximately 4 kilocalories (17 kilojoules) for carbohydrates.[9] It is often used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum.[10] Most bacteria cannot use sorbitol for energy, but it can be slowly fermented in the mouth by Streptococcus mutans, a bacterium that causes tooth decay. In contrast, many other sugar alcohols such as isomalt and xylitol are considered non-acidogenic.[11][12]
It also occurs naturally in many stone fruits and berries from trees of the genus Sorbus.[4][13]
As is the case with other sugar alcohols, foods containing sorbitol can cause gastrointestinal distress. Sorbitol can be used as a laxative when taken orally or as an enema.[6] Sorbitol works as a laxative by drawing water into the large intestine, stimulating bowel movements.[6][14] Sorbitol has been determined safe for use by the elderly, although it is not recommended without the advice of a physician.[6][15]
Sorbitol is commonly used orally as a one-time dose of 30–150 millilitres (1.1–5.3 imp fl oz; 1.0–5.1 US fl oz) 70% solution.[6] It may also be used as a one-time rectal enema.[6]
Sorbitol is used in bacterial culture media to distinguish the pathogenic Escherichia coli O157:H7 from most other strains of E. coli, because it is usually unable to ferment sorbitol, unlike 93% of known E. coli strains.[16]
A treatment for hyperkalaemia (elevated blood potassium) uses sorbitol and the ion-exchange resin sodium polystyrene sulfonate (tradename Kayexalate).[17] The resin exchanges sodium ions for potassium ions in the bowel, while sorbitol helps to eliminate it. In , the U.S. FDA issued a warning of increased risk for gastrointestinal necrosis with this combination.[18]
Sorbitol is also used in the manufacture of softgel capsules to store single doses of liquid medicines.[19]
Sorbitol often is used in modern cosmetics as a humectant and thickener.[20] It is also used in mouthwash and toothpaste. Some transparent gels can be made only with sorbitol, because of its high refractive index.
Sorbitol is used as a cryoprotectant additive (mixed with sucrose and sodium polyphosphates) in the manufacture of surimi, a processed fish paste.[21] It is also used as a humectant in some cigarettes.[22]
Beyond its use as a sugar substitute in reduced-sugar foods, sorbitol is also used as a humectant in cookies and low-moisture foods like peanut butter and fruit preserves.[23] In baking, it is also valuable because it acts as a plasticizer, and slows down the staling process.[23]
A mixture of sorbitol and potassium nitrate has found some success as an amateur solid rocket fuel. It has similar performance to sucrose-based rocket candy, but is easier to cast, less hygroscopic and does not caramelize.[24]
Sorbitol is identified as a potential key chemical intermediate[25] for production of fuels from biomass resources. Carbohydrate fractions in biomass such as cellulose undergo sequential hydrolysis and hydrogenation in the presence of metal catalysts to produce sorbitol.[26] Complete reduction of sorbitol opens the way to alkanes, such as hexane, which can be used as a biofuel. Hydrogen required for this reaction can be produced by aqueous phase catalytic reforming of sorbitol.[27]
The above chemical reaction is exothermic, and 1.5 moles of sorbitol generate approximately 1 mole of hexane. When hydrogen is co-fed, no carbon dioxide is produced.
Sorbitol based polyols are used in the production of polyurethane foam for the construction industry.
It is also added after electroporation of yeasts in transformation protocols, allowing the cells to recover by raising the osmolarity of the medium.
Aldose reductase is the first enzyme in the sorbitol-aldose reductase pathway[28] responsible for the reduction of glucose to sorbitol, as well as the reduction of galactose to galactitol. Too much sorbitol trapped in retinal cells, the cells of the lens, and the Schwann cells that myelinate peripheral nerves, is a frequent result of long-term hyperglycemia that accompanies poorly controlled diabetes. This can damage these cells, leading to retinopathy, cataracts and peripheral neuropathy, respectively.
Sorbitol is fermented in the colon and produces short-chain fatty acids, which are beneficial to overall colon health.[29]
Sorbitol may cause allergic reactions in some people.[6] Common side effects from use as a laxative are stomach cramps, vomiting, diarrhea or rectal bleeding.[6]
Sorbitol in the Baking Industry: A Versatile Sweetener and Moisture-Retaining Aid
By Tanya Novak
Sometimes referred to colloquially as "sorbidol" (though the proper name is sorbitol), this sugar alcohol has become a staple in modern baking and confectionery. From keeping baked goods moist to cutting down on sugar content, sorbitol offers bakers and food manufacturers a flexible toolkit for creating products that stay fresher longer and meet consumer demands for reduced-sugar treats. In this post, we’ll explore what sorbitol is, how it’s used in baked goods, and what to watch out for when incorporating it into your recipes.
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Sorbitol is a sugar alcohol (polyol) that occurs naturally in fruits like apples, pears, peaches, and plums. Commercially, it’s produced by hydrogenating glucose—often derived from cornstarch. The result is a white, crystalline or syrupy substance with about 60% the sweetness of table sugar (sucrose).
Lower Sweetness: Roughly 0.6 times as sweet as sucrose.
Moisture Retention: Sorbitol is highly hygroscopic, meaning it readily attracts and holds moisture.
Cooling Effect: Like many sugar alcohols, sorbitol can impart a slight “cooling” sensation on the palate.
Lower Caloric Content: It provides fewer calories than sugar (~2.6 kcal/g vs. ~4 kcal/g for sucrose).
Reduced Glycemic Impact: Sorbitol generally has a lower glycemic index than standard sugar, leading to gentler blood sugar spikes.
Moisture & Freshness
Sorbitol’s hygroscopic nature helps prolong shelf life by keeping baked goods from drying out.
It can maintain a soft, tender crumb in items like cakes, muffins, or biscuits.
Sugar Reduction
With lower sweetness and fewer calories than sugar, sorbitol can help reduce overall sugar content and calorie load.
This can be appealing to consumers seeking lower-sugar or “light” options.
Flavor Preservation
Because sorbitol’s sweetness is milder than sucrose, it won’t dominate other flavors (like chocolate, vanilla, or fruit).
It can enhance the sweet notes without overshadowing delicate flavor profiles.
Texture Improvement
Sorbitol can help create a smoother mouthfeel in certain fillings or icings due to its humectant properties (it retains moisture and helps prevent crystallization).
Cookies & Biscuits
By replacing a portion of sugar with sorbitol, bakers can produce cookies that are less sweet but remain chewy and moist for a longer period.
Ideal for “soft-baked” cookie textures.
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Cakes & Muffins
Adding sorbitol can help maintain a soft crumb and extend the product’s shelf life.
Useful in reduced-sugar cake formulas or where extended freshness is critical (e.g., packaged snack cakes).
Icings & Fillings
In frostings or fruit fillings, sorbitol can prevent crystallization of sugars and retain moisture, ensuring a smooth, spreadable consistency.
Chewing Gum & Confectionery
Beyond baking, sorbitol is popular in sugar-free gums and candies due to its sweet, cooling profile and reduced risk of dental cavities.
Xylitol
Slightly higher sweetness (equivalent to sucrose).
Stronger cooling effect and can be more expensive.
Erythritol
Roughly 70% as sweet as sugar, almost zero net calories, but can lead to a pronounced cooling sensation and dryness.
Maltitol
Closer to sugar in sweetness (~90% of sucrose), often used in sugar-free chocolates.
Sorbitol
Middle ground in sweetness, known for strong humectant (moisture-retaining) properties, making it a go-to for extended shelf life.
Start with Partial Replacement
Because sorbitol is less sweet than sugar, consider replacing 25–50% of the sugar in a recipe at first. Evaluate the sweetness, texture, and moisture before adjusting further.
Combine with Other Sweeteners
If you need the same overall sweetness level as sugar, use sorbitol alongside a more potent sweetener (like sucralose, stevia, or a small amount of sugar).
This approach balances the humectant benefits of sorbitol with the desired sweetness profile.
Watch the Dough/Batter Consistency
Sorbitol’s high hygroscopicity can lead to a wetter dough or batter. You might need to slightly reduce the recipe’s liquid components or increase flour to achieve the right texture.
Adjust Baking Times
Sugar alcohols can brown differently or sometimes less than sucrose. Keep an eye on bake times and color development to avoid under- or over-baking.
Taste & Texture Trials
Conduct small-batch tests, especially if it’s your first time working with sorbitol in a specific recipe.
Evaluate for aftertaste, mouthfeel, and final sweetness.
Digestive Tolerance
Like other sugar alcohols, sorbitol can cause gastrointestinal discomfort (bloating, gas, or laxative effects) if consumed in large quantities.
Moderation is key, and product labeling often includes a “may have a laxative effect” statement for sugar alcohols.
Blood Sugar Impact
Sorbitol is lower on the glycemic index than sugar, but it still contains carbohydrates.
Diabetics and others monitoring carbohydrate intake should account for sorbitol’s carbs in their daily totals.
Allergic Concerns
Pure sorbitol is typically free of common allergens (like gluten or nuts), but check the label to be sure no other additives or cross-contaminants are present.
Regulatory Status
Generally recognized as safe (GRAS) in the US and approved by the European Union (E420).
Foods containing significant amounts of sorbitol or other polyols often carry “excess consumption may cause laxative effects” disclaimers.
Q: Is sorbitol suitable for a completely sugar-free product?
A: Yes, sorbitol can be used for sugar-free or no-added-sugar claims. However, verify the other ingredients in your recipe. Some flours or flavorings can introduce natural sugars.
Q: Does sorbitol work for yeast-leavened breads?
A: Yeast cannot ferment sorbitol as readily as glucose or sucrose, so you may need to keep a small portion of fermentable sugar in the dough for proper rise.
Q: Can I use liquid sorbitol instead of powder?
A: Sorbitol is available in both powder and syrup forms. Syrup contains water, so you may need to adjust liquids accordingly. Powder is easier to handle for precise dry weight measurements in many baking formulas.
Q: Is sorbitol safe for children’s baked goods?
A: In moderation, it’s generally safe. Be mindful that children may be more sensitive to sugar alcohols’ laxative effects if they consume large amounts.
Sorbitol can be a powerful ally for bakers seeking to lower sugar, extend shelf life, or improve moisture retention in their products. Its mild sweetness, humectant properties, and reduced glycemic impact make it a compelling option—especially in today’s market, where consumers gravitate toward “healthier” indulgences.
As with any sugar alternative, success with sorbitol often hinges on experimentation: adjusting ratios, monitoring dough hydration, and balancing with other sweeteners to hit that perfect flavor and texture. With a bit of practice, sorbitol can open up new possibilities for everything from super-soft cookies to longer-lasting cakes—and keep your customers coming back for more.
Happy Baking!
—Tanya Novak
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