Sorbitol (also known as glucitol) is a slowly metabolized sugar alcohol produced through the reduction of glucose. It occurs naturally in certain plants and microorganisms and serves as a versatile chemical raw material with extensive applications in food, daily chemicals, and pharmaceutical industries. As a polyol, it offers the nutritional advantages of low caloric value, reduced glycemic impact, and anti-caries properties.

Key Functional Properties

• Hygroscopicity: Effectively retains moisture, preventing food products from drying out

• Sweetness: Approximately 60% of sucrose’s sweetness level

• Stability: Lacks aldehyde groups, resisting oxidation and Maillard reactions

• Metabolic Characteristics: Slowly absorbed and metabolized without causing significant blood glucose fluctuations

Food Industry Applications

1. Moisture Retention & Texture Improvement

   • Added to baked goods like bread and cakes to maintain freshness and softness

   • Used in confectionery to prevent drying and cracking during storage

2. Low-Sweetness & Sugar-Free Products

   • Serves as a key ingredient in sugar-free candies and low-sweetness pastries

   • Creates anti-caries food products as it’s not utilized by cariogenic bacteria

3. Stabilization & Preservation

   • Prevents denaturation of carotenoids, fats, and proteins in food systems

   • Extends shelf life of concentrated milk, fish paste, jams, and preserves

   • Enhances product stability through its antioxidant and non-browning properties

4. Special Dietary Applications

   • Suitable for diabetic foods as a sweetener and nutrient source

   • Provides sweetness without causing significant postprandial blood glucose elevation

Additional Industrial Uses
Beyond food applications, sorbitol serves important functions as:

• Humectant in cosmetic and personal care products

• Pharmaceutical excipient in tablets and syrups

• Chemical intermediate in various industrial processes

Sorbitol’s unique combination of functional properties—moisture retention, moderate sweetness, metabolic stability, and preservative effects—makes it particularly valuable for developing health-conscious food products while maintaining quality and shelf life.