Processed
Sorbitol
Sorbitol is a sugar alcohol obtained by hydrogenating glucose, sold as a clear syrup or white crystalline powder. As a humectant it keeps sugar-free gums, fondants, and soft cakes moist; as a bulk sweetener it provides about half the sweetness of sucrose with a cool finish. It is slower to crystallise than table sugar, so syrups stay glossy and chewy sweets stay flexible. Excess can cause gastrointestinal discomfort—labels often carry a laxative warning at high intakes. Heat-stable for many cook processes but browns poorly compared with sugar. Store crystals dry; syrup grades are already high in water and should stay sealed against fermentation contaminants.
Also known as: E420, Sorbitol (E420), Sorbitol, Sorubitoru, Glucitol
Track this ingredient
Explore further
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 2 mg
- Salt 0.01 g
- Total Carbohydrate 99 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.5 g
- Energy 260 kcal
- Water 0.5 g
- Carbohydrates 99 g
- Minerals 3 mg
- Major Minerals 3 mg
Minerals
Sodium: 2 · Calcium: 1 ·
Sorbitol is a six-carbon polyol humectant (E420), about 2.6 kcal/g (EU 10 kJ/g). Per 100 g that is ~260 kcal, with the mass as sorbitol—not glucose/fructose/sucrose. Sugars 0.
History
French chemists identified sorbitol in mountain-ash berries (Sorbus).
Industrial hydrogenation of glucose scaled food-grade sorbitol production.
Sugar-free chewing gum and diabetic confectionery adopted sorbitol as bulk sweetener and humectant.
Polyol labelling and laxative advisories became common on high-sorbitol packs.