Quick Search
E420 Sorbitol is a sugar alcohol widely used as a sweetener, humectant, bulking agent, and texturizer in food, pharmaceutical, and personal care applications.
E420 Sorbitol is valued because E420 Sorbitol provides sweetness with fewer calories than sucrose and E420 Sorbitol helps retain moisture, reduce crystallization, and stabilize texture in many formulations.
E420 Sorbitol is commonly supplied as a crystalline powder or as an aqueous syrup, and E420 Sorbitol performance depends on concentration, water activity, temperature, and compatibility with other ingredients.
CAS Number: 50-70-4
EC Number: 200-061-5
Molecular Formula: C6H14O6
Molecular Weight: 182.17 g/mol
Synonyms: E420 Sorbitol, Sorbitol, D-Sorbitol, D-Glucitol, Glucitol, Sorbitol Powder, Sorbitol Syrup 70%, Sorbitol Solution, Sorbitol Humectant, Sorbitol Sweetener, Sorbitol Sugar Alcohol, E420, Sorbitol Food Grade, E420 Sorbitol, Sorbitol, D-Sorbitol, D-Glucitol, Glucitol, Hexane-1,2,3,4,5,6-hexol, 1,2,3,4,5,6-Hexahexanol, Sorbite, Sorbol, D-Glucite, L-Gulitol Related Sorbitol, Sorbitol Sweetener, Sorbitol Food Additive, Sorbitol Food Grade, Sorbitol Technical Grade, Sorbitol Pharmaceutical Grade, Sorbitol USP, Sorbitol FCC, Sorbitol EP, Sorbitol JP, Sorbitol Powder, Sorbitol Crystalline Powder, Sorbitol White Powder, Sorbitol Granular, Sorbitol Solution, Sorbitol Syrup, Sorbitol Liquid, Sorbitol Sweetening Agent, Sorbitol Bulk Sweetener, Sorbitol Sugar Substitute, Sorbitol Sugar Replacer, Sorbitol Low-Calorie Sweetener, Sorbitol Low Calorie Sweetener, Sorbitol Reduced-Calorie Sweetener, Sorbitol Reduced Calorie Sweetener, Sorbitol Non-Nutritive Sweetener, Sorbitol Non Nutritive Sweetener, Sorbitol Polyol, Sorbitol Polyhydric Alcohol
APPLICATIONS
E420 Sorbitol is used in sugar-free chewing gum to provide bulk, mild sweetness, and moisture retention.
E420 Sorbitol is incorporated into sugar-free candies to reduce crystallization and to create a smooth texture.
E420 Sorbitol is used in mints and lozenges to improve hardness control and shelf stability.
E420 Sorbitol is used in baked goods to retain moisture and delay staling, improving softness over shelf life.
E420 Sorbitol is incorporated into cakes and muffins to improve tenderness and reduce dryness.
E420 Sorbitol is used in biscuit and bar products to improve chewiness and reduce hardening.
E420 Sorbitol is used in chocolate and confectionery fillings to control water activity and reduce crystallization in sweet centers.
E420 Sorbitol is incorporated into fondant and cream fillings to improve smoothness and stability.
E420 Sorbitol is used in jams and fruit preparations to improve spreadability and reduce sugar crystallization.
E420 Sorbitol is used in diabetic and reduced-sugar foods as a bulk sweetener and humectant in compatible formulations.
E420 Sorbitol is incorporated into dietetic products to support texture and moisture retention with lower sugar content.
E420 Sorbitol is used in reduced-sugar sauces to improve mouthfeel and stability.
E420 Sorbitol is used in beverages and syrups in some applications to provide sweetness and body while controlling crystallization.
E420 Sorbitol is incorporated into flavored syrups to improve viscosity and reduce sugar crystallization risk.
E420 Sorbitol is used in powdered beverage systems after dissolution to provide smooth sweetness and stable mouthfeel.
E420 Sorbitol is used in toothpaste as a humectant to prevent drying, improve texture, and support sweetness.
E420 Sorbitol is incorporated into oral gels to improve consistency and moisture retention.
E420 Sorbitol is used in mouthwashes and oral liquids to provide body and stabilize flavor release.
E420 Sorbitol is used in pharmaceutical syrups as a sweetener and humectant to improve palatability and viscosity.
E420 Sorbitol is incorporated into tablets as a filler and binder in chewable and orally disintegrating forms.
E420 Sorbitol is used in lozenges as a sugar-free base with cooling mouthfeel.
E420 Sorbitol is used in cosmetics and personal care products as a humectant to improve skin hydration and product feel.
E420 Sorbitol is incorporated into creams and lotions to reduce tack and improve moisture balance.
E420 Sorbitol is used in glycerin-free humectant systems to support hydration and stability.
E420 Sorbitol is used in industrial applications as a humectant and plasticizer for water-based systems where moisture control is needed.
E420 Sorbitol is incorporated into edible films and coatings to improve flexibility and reduce brittleness.
E420 Sorbitol is valued because E420 Sorbitol provides sweetness, moisture control, and texture stability across many food and non-food formulations.
E420 Sorbitol is used as a bulk sweetener and humectant in sugar-free confectionery.
E420 Sorbitol provides sweetness with reduced calories compared with sucrose.
E420 Sorbitol helps deliver a cooling mouthfeel typical of polyols.
E420 Sorbitol is used in sugar-free hard candies as a sweet base in some formulations.
E420 Sorbitol supports reduced cariogenic potential compared with sucrose.
E420 Sorbitol helps maintain sweetness while lowering added sugar content.
E420 Sorbitol is used in sugar-free mints and pressed candies as a bulking sweetener.
E420 Sorbitol supports good compressibility in tableting of mints.
E420 Sorbitol helps provide a clean sweetness profile in compressed sweets.
E420 Sorbitol is used in chewing gum as a bulking sweetener and humectant.
E420 Sorbitol supports long-lasting sweetness and chew softness.
E420 Sorbitol helps reduce hardening of gum base over shelf life.
E420 Sorbitol is used in gum pellet coatings as a sugar replacement for hard shells in some products.
E420 Sorbitol supports smooth coating formation and stable sweetness.
E420 Sorbitol helps reduce sugar content in coated gum products.
E420 Sorbitol is used in sugar-free gummies and jellies to provide sweetness and moisture control.
E420 Sorbitol supports stable chew texture when combined with gelatin or pectin systems.
E420 Sorbitol helps reduce sugar while maintaining mouthfeel.
E420 Sorbitol is used in marshmallows and aerated confections as a humectant in some formulations.
E420 Sorbitol supports foam stability and reduces drying of aerated products.
E420 Sorbitol helps maintain soft texture during storage.
E420 Sorbitol is used in bakery products as a humectant to improve moisture retention.
E420 Sorbitol supports softer crumb and reduced drying in cakes and muffins.
E420 Sorbitol helps extend softness and shelf life in packaged bakery.
E420 Sorbitol is used in cookies and biscuits to manage moisture and improve texture in some formulations.
E420 Sorbitol supports reduced brittleness by retaining some moisture.
E420 Sorbitol helps improve shelf life stability by slowing hardening.
E420 Sorbitol is used in reduced-sugar bakery as a partial sugar replacer.
E420 Sorbitol supports sweetness and bulk when combined with high-intensity sweeteners.
E420 Sorbitol helps maintain structure and mouthfeel while lowering sucrose content.
E420 Sorbitol is used in energy bars and protein bars to provide binding and chew.
E420 Sorbitol supports cohesive texture and reduced crumbliness in bar matrices.
E420 Sorbitol helps reduce added sugar while maintaining palatable sweetness.
E420 Sorbitol is used in breakfast bars and granola-type snacks to control moisture and improve bite.
E420 Sorbitol supports reduced hardening over time in bar products.
E420 Sorbitol helps improve chew and reduces dryness perception.
E420 Sorbitol is used in ice cream and frozen desserts to control freezing point and improve texture in some systems.
E420 Sorbitol supports softer texture by contributing to freezing point depression.
E420 Sorbitol helps reduce ice crystal growth during storage.
E420 Sorbitol is used in sorbets and fruit ices to improve smoothness and reduce iciness.
E420 Sorbitol supports improved mouthfeel in low-fat frozen desserts.
E420 Sorbitol helps stabilize sweetness perception at freezer temperatures.
E420 Sorbitol is used in fruit preparations and dessert toppings as a sweetener and humectant in some formulations.
E420 Sorbitol supports smooth viscosity and reduced crystallization in sweet systems.
E420 Sorbitol helps maintain texture in reduced-sugar fruit products.
E420 Sorbitol is used in flavored syrups and dessert toppings to provide sweetness and body with reduced sugar.
E420 Sorbitol supports viscosity and pourability in syrup products.
E420 Sorbitol helps reduce crystallization and sugar settling.
E420 Sorbitol is used in tabletop sweetener syrups and liquid sweeteners as a bulk base.
E420 Sorbitol supports stable sweetness and good mouthfeel in liquid formats.
E420 Sorbitol helps improve dosing convenience for consumers.
E420 Sorbitol is used in toothpaste as a humectant to prevent drying and improve texture.
E420 Sorbitol supports smooth paste consistency and improved mouthfeel.
E420 Sorbitol helps keep toothpaste from hardening in the tube.
E420 Sorbitol is used in mouthwash as a sweetener and humectant in some formulations.
E420 Sorbitol supports pleasant taste without feeding oral bacteria like sucrose.
E420 Sorbitol helps improve mouthfeel and flavor retention in oral care liquids.
E420 Sorbitol is used in oral gels and medicated oral products as a humectant and sweetener in some systems.
E420 Sorbitol supports palatability and smooth gel texture.
E420 Sorbitol helps reduce irritation by providing a moist feel.
E420 Sorbitol is used in cosmetics as a humectant to improve skin hydration feel.
E420 Sorbitol supports water binding in lotions, creams, and gels.
E420 Sorbitol helps reduce dryness perception after application.
E420 Sorbitol is used in hand creams and body lotions to improve moisturization and reduce tack in some systems.
E420 Sorbitol supports humectant performance in water-based emulsions.
E420 Sorbitol helps improve sensory feel by balancing hydration and slip.
E420 Sorbitol is used in hair care products as a humectant to improve moisture feel and curl definition in some formulations.
E420 Sorbitol supports water retention in gels and leave-in products.
E420 Sorbitol helps improve softness and reduce frizz in humid conditions in some systems.
DESCRIPTION
E420 Sorbitol is a polyol (sugar alcohol) typically produced by hydrogenation of glucose, and E420 Sorbitol occurs naturally in some fruits but is mainly manufactured for industrial use.
E420 Sorbitol provides about 60% of the sweetness of sucrose and contributes fewer calories than sugar, and E420 Sorbitol is often used to replace sugar while maintaining bulk and mouthfeel.
E420 Sorbitol is strongly hygroscopic, and this hygroscopicity helps retain moisture and improve shelf life in baked goods and confections.
E420 Sorbitol can help control crystallization because polyols interfere with sugar crystal growth, and this supports smooth textures in candies and fillings.
E420 Sorbitol can influence water activity and microbial stability indirectly by binding water, but E420 Sorbitol is not a preservative and must be combined with appropriate preservation strategies where needed.
E420 Sorbitol may cause laxative effects when consumed in excess, and this effect depends on total polyol intake and individual sensitivity.
E420 Sorbitol is typically supplied as powder or as 70% aqueous syrup, and E420 Sorbitol syrup can be easier to handle for liquid processing lines.
E420 Sorbitol is compatible with many food ingredients, but high concentrations can affect freezing point, viscosity, and sweetness balance, so formulation optimization is important.
E420 Sorbitol should be used according to applicable food additive regulations and good manufacturing practices for the target market.
PROPERTIES
Chemical Formula: C6H14O6
Molecular Weight: 182.17 g/mol
Common Name: E420 Sorbitol
Chemical Type: Polyol (sugar alcohol); humectant; bulk sweetener
Appearance: White crystalline powder or clear, colorless syrup (grade dependent)
Odor: Odorless
Taste: Sweet, mild, with cooling effect at high levels
Solubility: Highly soluble in water; slightly soluble in alcohol
Melting Point: ~95–100°C (typical for crystalline sorbitol; grade dependent)
Hygroscopicity: High; strong moisture retention
Viscosity: Syrup viscosity depends on concentration and temperature
Stability: Stable under normal storage; can undergo degradation under strong heat and acidic conditions over long exposure
Storage Temperature: 15–30°C, tightly closed; protect from moisture for powder
Shelf Life: Typically 24–36 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during powder handling.
Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.
Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs.
Excess consumption may cause laxative effects in sensitive individuals.
Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses for bulk handling.
Avoid generating dust and avoid inhalation of fine powder.
Maintain good hygiene and clean-up practices in handling areas.
Ventilation:
Use general ventilation for normal handling.
Use local exhaust where dust may be generated during powder transfer.
Minimize airborne particulate accumulation in enclosed areas.
Storage:
Store in tightly closed containers in a cool, dry place.
Protect powder from moisture to prevent caking and maintain free-flowing behavior.
Store syrups in closed tanks or drums and protect from contamination.
Spill and Leak Procedures:
Sweep up spilled powder and avoid dust generation.
For syrup spills, contain and clean promptly because surfaces can become slippery.
Dispose of waste according to local regulations and facility procedures.
Handling Precautions:
Control water activity and texture balance because E420 Sorbitol strongly affects moisture retention and mouthfeel.
Consider labeling requirements and consumer tolerance because high intake of E420 Sorbitol can cause laxative effects.
Rotate stock using FIFO practices to maintain consistent quality and predictable performance.
