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SORBITOL

D-Glucitol = Diakarmon = Glucitol

CAS: 50-70-4
European Community (EC) Number: 200-061-5
Molecular Formula: C6H14O6
Molecular Weight: 182.17 
IUPAC Name: (2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexol

Boiling Point: 295 °C at 3.5 mm Hg
Melting Point: 230 °F
Flash Point: 542 °F
Solubility: 2750000 mg/L (at 30 °C)
Density: 1.49 at 59 °F 
Vapor Pressure: 9.9X10-9 mm Hg at 25 °C (est)


Sorbitol, less commonly known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. 
Sorbitol 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.
Sorbitol 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.
While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.


Sorbitol, also called D-sorbitol, 50-70-4, E420, and D-glucitol, is a type of carbohydrate. 
Sorbitol falls into a category of sugar alcohols called polyols.

This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs.

Sorbitol’s also commercially manufactured from corn syrup for use in packaged foods, beverages, and medications.

Commercially, sorbitol is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.


Sorbitol is a sugar alcohol found in fruits and plants with diuretic, laxative and cathartic property. 
Unabsorbed sorbitol retains water in the large intestine through osmotic pressure thereby stimulating peristalsis of the intestine and exerting its diuretic, laxative and cathartic effect. 
In addition, sorbitol has one-third fewer calories and 60 % the sweetening activity of sucrose and is used as a sugar replacement in diabetes. 

Sorbitol is an odorless colorless solid. 
Sorbitol sinks and mixes with water. 


D-glucitol is the D-enantiomer of glucitol (also known as D-sorbitol). 
D-glucitol has a role as a sweetening agent, a laxative, a metabolite, a cathartic, a human metabolite, a food humectant, a Saccharomyces cerevisiae metabolite, an Escherichia coli metabolite and a mouse metabolite. 
D-glucitol is an enantiomer of a L-glucitol.


Sorbitol is a type of carbohydrate called a sugar alcohol, or polyol.
Sorbitol contains about one-third fewer calories than sugar and is 60 percent as sweet.
Sorbitol occurs naturally in a variety of berries and fruits (e.g., apples and blackberries).
Sorbitol is also commercially produced and is the most commonly used polyol in the U.S.
Sorbitol’s safety has been confirmed by global health authorities.


Sorbitol (pronounced sore-bih-tall) is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables. 
Sorbitol is also commercially produced from glucose for use in packaged foods and beverages to provide sweetness, texture and moisture retention.

Sorbitol’s safety has been reviewed and confirmed by health authorities around the world, including the World Health Organization, the European Union, and the countries Australia, Canada and Japan. 
The U.S. Food and Drug Administration (FDA) also recognizes sorbitol as safe.


SORBITOL AND HEALTH

Like most sugar alcohols, sorbitol is neither as sweet as nor as calorie-dense as sugar. 
Sorbitol is about 60 percent as sweet as sugar and has about 35 percent fewer calories per gram (2.6 calories for sorbitol compared to 4 calories for sugar).

But sorbitol’s contributions to health go beyond calories. 
Studies on sorbitol metabolism date back as far as the 1920s, when researchers began testing sorbitol as a potential carbohydrate substitute in people with diabetes. 
Since that time, the benefits of sugar alcohols and how the body uses them have become better understood. 
Two areas where sugar alcohols are known for their positive effects are oral health and impact on blood sugar.

Oral Health:

Sugar alcohols, including sorbitol, have been shown to benefit oral health in several ways, primarily because they are noncariogenic: in other words, they don’t contribute to cavity formation. 
The act of chewing also protects teeth from cavity-causing bacteria by promoting the flow of saliva. 
The increased saliva and noncariogenic properties (along with sweetness) are why sugar alcohols (sorbitol and xylitol) are used in sugar-free chewing gum.

Some sugar alcohols like erythritol and xylitol inhibit the growth of oral bacteria (Streptococcus mutans) that can cause cavities. 
Sorbitol can be fermented, albeit at a slower rate than sugar, by some but not all oral bacteria. 
Therefore, sorbitol is not as protective against cavities as some sugar alcohols, but has been shown to decrease cavities compared with sugar. 
Because of these attributes, the FDA recognizes sorbitol and other sugar alcohols as beneficial to oral health.

Blood sugar:

Like other sugar alcohols (with the exception of erythritol), sorbitol contains calories in the form of carbohydrate. 
Sorbitol is slowly and incompletely absorbed from our small intestine. 
The remaining sorbitol continues to the large intestine, where its metabolism yields fewer calories. 
Because of this, sorbitol consumption (compared with an equal amount of sugar) reduces insulin secretion, which helps keep blood glucose levels lower as a result.


FOOD SOURCES OF SORBITOL

Sugar alcohols are naturally produced in various plants as a result of photosynthesis.
Sorbitol is found naturally in berries like blackberries, raspberries and strawberries, and other fruits such as apples, apricots, avocados, cherries, peaches and plums.

In addition to whole foods, sorbitol is commercially produced to help reduce calories from sugars in baked goods, chocolates, frozen desserts, hard candies, sugar-free chewing gum and snack bars.


Sorbitol is one of the main photosynthetic end products and serves as a storage and transport sugar in most plant families. 
Synthesis of sorbitol takes place by catalysis of glucose via NADP-dependent sorbitol-6-phosphate dehydrogenase (S6PDH). 
Sorbitol is further degraded to fructose by NAD+ sorbitol dehydrogenase in sink tissues. 
Sorbitol plays an important role in osmotic adjustment in cell cytoplasm under various abiotic stresses such as salinity, chilling, and drought.


Sorbitol belongs to the group of sugar alcohols and is synthesized from glucose 6-phosphate by the enzyme sorbitol-6-phosphate dehydrogenase (S6PDH) and sorbitol-6-pyrophosphatase (S6PP). 
The genes governing sorbitol biosynthesis have been used to develop transgenic plants in relation to abiotic stress tolerance.


Sorbitol naturally occurs in some fruits and is industrially easily accessible by hydrogenation from glucose syrups at low costs. 
The WHO JEFCA in 1982 did not specify an ADI limit for sorbitol.
Sorbitol is considered GRAS in United States and is approved in EU and many other countries worldwide and has the highest market share of all polyols at present.

Sorbitol is a white, hygroscopic, crystalline powder. 
Sorbitol melts at 97°C and has excellent pH and heat stability in food processing. 
The relative sweetness is about 50% compared to sucrose. 
The sweetness profile of sorbitol compares more to glucose than sucrose. 
The application range is from drinks and dairy products to confectionery and bakery products. 
In Europe sorbitol has the food additive number E 420. 
From a food technologist viewpoint the following properties of sorbitol are important:

•In bulk sugar replacement sorbitol has a caloric value of 2.6 kcal/g, in the EU it is 2.4 kcal/g compared to 4.0 for sucrose. 
Sorbitol offers some sweetness reduction if not combined with HISs.

•The solubility in water at ambient is the highest for all polyols; therefore besides that of the powder, a 70% solution in water is a common distribution form of sorbitol.

•Sorbitol and sorbitol syrup are good humectants, but they recrystallize quite easily. 
The ‘noncrystallizing’ sorbitol syrup contains some side concentration of mannitol or polyglycitol (HSH) syrup. 
Handling of sorbitol powder above 55% relative humidity results in lumping and stickiness issues

•The stability in baking is very good, there is no browning (Maillard reaction plus caramelization)

•In sugar-free wafer fillings frequently a combination of fructose powder, having a higher sweetness, and the less sweet and very economic sorbitol is applied

•Sorbitol has a distinct cooling effect when dissolving in the mouth

•Sorbitol has a very low glycemic response; the GI of sorbitol is 9. 
Sorbitol is well suited for developing wafers and waffles low in GI and in carbohydrates. 
Sorbitol is suitable for diabetics as well

•Sorbitol is nonfermentable and therefore noncariogenic (tooth-friendly)

•Sorbitol is a laxative, which limits general sugar replacement in bulk. 
The laxative action starts from about 15 g as a single dose or 20 to 40 g/day. 
If the content in laxative polyols in a food is 10% or higher, a warning label is required in the EU. 
In United States products with foreseeable higher consumption of sorbitol have to carry a warning label stating that ‘excess consumption can cause a laxative effect’

•Synergistic sweetness effects with HISs such as saccharine, acesulfame K and others were found


Sorbitol, also named d-glucitol, is a six carbon sugar alcohol, that is, found naturally in many fruits, such as berries, cherries, plums, pears, and apples. 
Due to its sweetness (∼60% compared to sucrose) and high-water solubility, sorbitol is largely used as a low-calorie sweetener, a humectant, a texturizer, or a softener. 
It is present in a wide range of food products, such as chewing gums, candies, desserts, ice creams, and diabetic foods. 
In addition, sorbitol is the starting material for the production of pharmaceutical compounds, such as sorbose and ascorbic acid, and it is also used as a vehicle for the suspension of drugs. 
Furthermore, this polyol is poorly absorbed, or not absorbed at all, in the small intestine. 
Therefore, it can reach the colon where it can act as a substrate for bacterial fermentation, and for this reason sorbitol could be used as a prebiotic compound. 
Supplementation with sorbitol resulted in enrichment for Lactobacilli in the rat colon and cecum.

Sorbitol production has traditionally been by chemical catalytic hydrogenation of glucose or glucose–fructose mixtures (as detailed earlier for mannitol); however, these processes often produce mixtures of sorbitol and mannitol that are difficult to separate, and thus the production costs are high. 
Only a few microorganisms are able to produce sorbitol naturally, including the yeasts Candida boidinii, Candida famata, and Saccharomyces cerevisiae, as well as the Gram-negative bacteria Zymomonas mobilis; however, only the latter offers the potential for industrial biotechnological production of sorbitol.


Sorbitol , less commonly known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. 
Sorbitol can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. 
Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes.


Sorbitol is a naturally occurring sweetener synthetically extracted from glucose. 
Owing to its low calorific value, it is used in pharmaceutical products, sugar-free foods, and oral care products such as mouth fresheners and toothpastes. 
Sorbitol is prescribed for use by diabetes patients as it has a lesser tendency to increase the sugar level in the blood.


Consumption of sorbitol gives a cooling sensation in the mouth with almost no aftertaste.  
Sorbitol helps to maintain the high quality of food products by retaining moisture, improving the texture, and acts as a crystallization modifier, a softening agent, and a viscosity controller. 
Sorbitol is an important ingredient in confectionery items and food that need to be stored for some time. 
Sorbitol is a natural constituent of fruits such as apples and pears; dry fruits such as prunes and raisins; stoned fruits like apricots and peaches, and berries of the family of the Sorbus tree.


D-Sorbitol is a sugar alcohol that is commonly used as a sugar substitute. 
Sorbitol occurs naturally and is also produced synthetically from glucose. 
The food industry uses D-sorbitol as an additive in the form of a sweetener, humectant, emulsifier, thickener, or dietary supplement. 
D-Sorbitol has also been found in cosmetics, paper, and pharmaceuticals. 
Naturally, D-sorbitol occurs widely in plants via photosynthesis, ranging from algae to higher order fruits of the family Rosaceae.


Sorbitol is a polyhydric alcohol with about half the sweetness of sucrose.
Sorbitol occurs naturally and is also produced synthetically from glucose. 
Sorbitol was formerly used as a diuretic and may still be used as a laxative and in irrigating solutions for some surgical procedures. 
Sorbitol is also used in many manufacturing processes, as a pharmaceutical aid, and in several research applications. 
Ascorbic acid fermentation; in solution form for moisture-conditioning of cosmetic creams and lotions, toothpaste, tobacco, gelatin; bodying agent for paper, textiles, and liquid pharmaceuticals; softener for candy; sugar crystallization inhibitor; surfactants; urethane resins and rigid foams; plasticizer, stabilizer for vinyl resins; food additive (sweetener, humectant, emulsifier, thickener, anticaking agent); dietary supplement. 
Biological Source: Occurs widely in plants ranging from algae to the higher orders. 
Fruits of the plant family Rosaceae, which include apples, pears, cherries, apricots, contain appreciable amounts. 
Rich sources are the fruits of the Sorbus and Crataegus species Use/Importance: Used for manufacturing of sorbose, propylene glycol, ascorbic acid, resins, plasticizers and as antifreeze mixtures with glycerol or glycol. 
Tablet diluent, sweetening agent and humectant, other food uses. 
Sorbitol is used in photometric determination of Ru(VI) and Ru(VIII); in acid-base titration of borate.


Sorbitol is the chemical 1,2,3,4,5,6-hexanehexol (C6H14O6), a hexahydric alcohol, differing from mannitol principally by having a different optical rotation. 
Sorbitol is produced by the electrolytic reduction, or the transition metal catalytic hydrogenation of sugar solutions containing glucose or fructose.


Sorbitol is a white, crystalline, sweet, water-soluble powder, C6H8(OH)6, occurring in cherries, plums, pears, seaweed, and many berries, obtained by the breakdown of dextrose and used as a sugar substitute for diabetics and in the manufacture of vitamin C, synthetic resins, candy, varnishes, etc.; sorbol.


As all polyols, sorbitol and sorbitol syrup are sugar alcohols or hydrogenated carbohydrates. 
They are also known as sugar replacers, bulk sweeteners or sugar-free sweeteners. 
Sorbitol can be found naturally in various fruits. 
The commercial production is obtained by the catalytic hydrogenation of dextrose and of glucose syrups which are mainly sourced from maize, wheat and tapioca starches. 
Consisting primarily of D-sorbitol, some hydrogenated saccharides (e.g. mannitol, maltitol…) may be present. 


Characterized by its specific nutritional and technological properties, sorbitol (European safety number E 420; International number INS 420) is used for decades in a large range of foodstuffs. 
Sorbitol is commonly used as humectant and stabilizer in bakery and pastry applications, extending shelf-life by maintaining the moisture content of foodstuff. 
Scientific evidence has shown beneficial effects of the use of sorbitol in food to human health. 
The consumption of foods containing sorbitol instead of sugar may help maintaining tooth mineralisation by decreasing tooth demineralisation, and also may induce a lower blood glucose rise after meals compared to the same food product containing sugars. 
For instance, its sweetness and low caloric value make sorbitol a preferred ingredient in sugar-free confectionery and energy-reduced products.


Sorbitol is widely used as pharmaceutical excipient, in direct compression applications to make tablets, where it provides bulk and sweetness to the drug products. 


In cosmetics and personal care products, sorbitol is used as flavouring agent, humectant and skin conditioning agent. 
Sorbitol is recognized as the ideal base for personal care applications such as toothpaste and mouthwash. 
Sorbitol indeed prevents the toothpaste from drying out thanks to its humectant function and gives the required viscosity. 
In addition, sorbitol has also a highly pronounced cooling effect when placed in water or in the mouth. 
This latter combined with its non-cariogenic properties are perfectly suitable for mouthwash recipes. 


Because of its taste and superior ability to retain moisture, sorbitol has many uses in consumer products.  
Sorbitol may be included as a flavor enhancer, thickener and skin conditioning agent. 
Sorbitol is frequently used in sugar-free chewing gum, ice cream and cough syrup.


Sorbitol is a sugar alcohol naturally found in fruits. 
Sorbitols chemical properties allow it to have multiple actions within the body. 
Sorbitols sweetening properties allow it to be used as a low-calorie sweetener in medicinal solutions. 
Sorbitols hyperosmotic properties allow it to work as a laxative, drawing water into the colon from surrounding body tissues to allow softening of stool and relieve constipation. 
This ability to draw in water also allows it to be used in saliva substitutes to relieve dry mouth and during transurethral prostatectomy as a urinary bladder wash. 
The FDA approved sorbitol in February 1978.


Sorbitol is a sweetener with benefits. 
Known to thicken soaps and lotions, it is also a humectant that makes the skin and mouth feel smooth.  

Sorbitol has a wide range of uses in the cosmetic and food industries where it can be either found in a crystalline or syrupy form. 
Sorbitol was first isolated in 1872 from the juice of the rowan tree berries by a French chemist called Jean-Baptiste Boussingault, but can be now extracted from various natural sources. 
For example, the sorbitol found in Lush products is synthesized from corn syrup.

Despite its sweet taste, sorbitol is safe for use on the teeth as it’s not metabolised by the bacterias responsible for tooth decay. 
Left without food, they can’t survive and therefore can’t make damage.

The humectant and stabilising properties of sorbitol are also very appreciated in soap making.  
In 2018, a source of vegetable-based propylene glycol was found and gradually reintroduced into the soap range to improve quality.

Sorbitol is a laxative. 
Sorbitol is used to treat constipation.

A polyhydric alcohol with about half the sweetness of sucrose. 
Sorbitol occurs naturally and is also produced synthetically from glucose. 
Sorbitol was formerly used as a diuretic and may still be used as a laxative and in irrigating solutions for some surgical procedures.

Sorbitol is a product that can be used as a laxative to relieve constipation, and also as a urologic irrigating fluid. 
Sorbitol may also be used as a pharmaceutical sweetener.


Sorbitol is a faintly sweet alcohol C6H14O6 that occurs in some fruits, is made synthetically, and is used especially as a humectant and softener and in making ascorbic acid

Sorbitol is a white water-soluble crystalline alcohol with a sweet taste, found in certain fruits and berries and manufactured by the catalytic hydrogenation of sucrose: used as a sweetener (E420) and in the manufacture of ascorbic acid and synthetic resins. 
Formula: C6 H8(OH)6

D-Sorbitol (Sorbitol) is a six-carbon sugar alcohol and can used as a sugar substitute. D-Sorbitol can be used as a stabilizing excipient and/or isotonicity agent, sweetener, humectant, thickener and dietary supplement.


Sorbitol is a sugar alcohol that is manufactured from the glucose produced from cornstarch. 
Sorbitol is often used as a sugar substitute in candies, baked goods, syrups and beverages.

Sorbitol is roughly 60% as sweet as sucrose and has approximately 2.6 calories per gram.
Sorbitol also occurs naturally in some stone fruits and berries

Saccharin was the first commercially available artificial sweetener and was discovered in 1878 by Ira Remsen, a professor of chemistry with John Hopkins University. 
Following the the commercial success of saccharin, new artificial sweeteners were introduced to the market, including aspartame, sucralose and sorbitol. 
While sorbitol was first isolated from berries by French chemists in 1872, it was not commercially successful until saccharin established consumer demand for artificial sweeteners.

By the mid 1950s, sorbitol was being industrially manufactured and was approved for use by the Federal Drug Administration (FDA) in 1971.

Sorbitol appears as a white hygroscopic powder, as a crystalline powder or as flakes or granules. 
Sorbitol is highly soluble in water and slightly soluble in ethanol. 
The standard preparation is to dissolve a weighed quantity of it in water to obtain a solution with a concentration of about 10.0 mg of per ml.


Sorbitol has two-thirds the calories of sugar and, as mentioned earlier, is less sweet. 
Sorbitol is poorly absorbed by the body, so it does not raise insulin levels as much as sugar does; nor does it promote tooth decay.

Sorbitol is  a glucose molecule with two hydrogens added. 
The two extra hydrogens are on either side of what used to be the double bond connecting the oxygen to the carbon, which is now a single bond.

Sorbitol is industrially manufactured by the catalytic hydrogenation of the glucose produced from cornstarch. 
In addition to its use as an artificial sweetener, sorbitol is also used as a humectant in cosmetics and toiletries and as a liquid vehicle, stabilizer and sweetener in pharmaceuticals.


Sorbitol frequently comes in powder form and is used as a sweetener or moisture-stabilizing agent in the production of confectionery, baked goods and chocolate, among many other products. 
Sorbitols moisture-stabilizing action makes it a good choice for products that tend to become dry or harden, and it helps maintain freshness during storage.
Sorbitol can withstand high temperatures and it combines well with other food ingredients such as gelling agents, fats and sugars.


Sorbitol and Sorbitol Syrup are plant-based ingredients used in food, obtained from cereals (maize and wheat) in the EU.

They belong to the Carbohydrates family. 
They are polyols also known as sugar alcohols.

Sorbitol is less sweet than sucrose (about 60% of the sweetness).
Sorbitol is less caloric than sugar (2.4kcal/g instead of 4 kcal/g), can help control blood glucose response and is tooth-friendly (non-cariogenic, do not cause dental caries).

Sorbitol has been used in a wide range of foods for almost half a century. 
Sorbitol has a smooth mouthfeel with a sweet, cool and pleasant taste and a sweet, caramel-like scent. Sorbitol occurs naturally in some fruits, such as apples, pears, peaches, and prunes.

Sorbitol is an approved food additive in the EU, carrying the identifying E-number E420.

Sorbitol and sorbitol syrup are obtained from dextrose and glucose syrups.


Sorbitol is used for its sweetening power in a wide variety of food products. It is a preferred ingredient in sugar-free confectionery and energy-reduced products, both for its tooth-friendliness (non-cariogenic), and low caloric value.

Scientific evidence has shown the benefits to human health of adding sorbitol to food to replace sugars. The consumption of foods containing sorbitol instead of sugar helps reduce tooth demineralisation. It may also induce a lower rise in blood glucose after consumption compared to the same food product containing sugars.

In addition to providing sweetness, it is also an excellent texturizing and anti-crystallization agent. Sorbitol brings a cooling effect and gives many food products a very smooth texture due to its high-water retention property.

Sorbitol is for example used often in chewing gums, candies, frozen desserts, cookies, cakes, icings and fillings.

Sorbitol is used in oral care products, including toothpaste and mouthwash, as well as in cosmetics and personal care products, where it is used as flavouring agent, humectant and skin conditioning agent. 
Sorbitol prevents toothpaste from drying out thanks to its humectant function and gives the required viscosity. 
In addition, sorbitol also has a highly pronounced cooling effect when placed in water or in the mouth. 
This makes it, along with its non-cariogenic properties, perfectly suitable for mouthwash recipes.


Sorbitol is a sugar alcohol, which the human body metabolizes slowly.
Sorbitol can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. 
Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.
Sorbitol is synthesized by sorbitol-6-phosphate dehydrogenase, and converted to fructose by succinate dehydrogenase and sorbitol dehydrogenase. 
Succinate dehydrogenase is an enzyme complex that participates in the citric acid cycle.


Sorbitol is a sugar alcohol. 
Sorbitols chemical structure is very similar to glucose, with an added hydrogen atom. 
Sorbitol is about 60% as sweet as table sugar, but it doesn’t raise blood glucose like table sugar does.


Sorbitol is a polyol ( sugar alcohol ) that is used as a sweetening agent in various food products, including:

-Sugar-free sweets
-Frozen desserts
-Baked goods and
-Chewing gum

Sorbitol has 60% of the sweetness of sucrose, with one-third fewer calories, and leaves a sweet, cool and pleasant taste.

As well as providing bulk and sweetness, Sorbitol is an excellent humectant and texturising agent, it does not contribute towards dental caries and may be helpful to people with diabetes.

Sorbitol occurs naturally in various fruits and berries. 
First discovered in 1872, it is today commercially produced by the hydrogenation of glucose and is available in both liquid and crystalline form.

Sorbitol is useful in the production of confectionery, baked goods and chocolate where products tend to become dry or harden.

This is because Sorbitol protects against loss of moisture content, unlike other polyols such as mannitol. 
Sorbitols moisture-stabilising properties, protects these products from drying and maintains their initial freshness during storage.


Sorbitol is also very stable. 
Sorbitol can withstand high temperatures and does not participate in Maillard (browning) reactions. 
Sorbitol works well with other food ingredients such as sugars, gelling agents, proteins and vegetable fats, and may be synergistic with other sweeteners.

Sorbitol is also regularly used in the formulation of oral care products such as toothpaste and mouthwash.


Like all polyols, sorbitol is non-cariogenic, meaning it is not metabolised by oral bacteria which break down sugars and starches to release acids that may lead to cavities or the erosion of tooth enamel.

This dental health benefit of sugar alcohols is recognised by various health groups/associations across the globe.


Sorbitol is slowly absorbed by the body, allowing part of the ingested substance to reach the large intestine where metabolism generates fewer calories.

While sucrose (table sugar) contributes four calories per gram, sorbitol has a calorie value of just 2.5 and is widely used in formulating ‘low-calorie’ and ‘light’ food products.

Sorbitol may be useful as an alternative to sugar for people with diabetes as it significantly reduces the rise in blood glucose and the insulin response associated with the ingestion of glucose.

Sorbitol also has a reduced calorie value of around 2.54 kcal/g, which is consistent with the objective of calorie and weight control for diabetics.

Sorbitol Solution, less commonly known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. 
Sorbitol can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. 
Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. 
Sorbitol 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. 
While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.


Sorbitol Solution is used in wide variety of food, confections, pharmaceutical, oral care and industrial applications. 
Typical functionality is as a bulking agent, sweetener and humectant.


Sorbitol is a sampleable and chemically non-reactive polyalcohol, which allows it to withstand high temperatures without a change in its properties. 
Sorbitol is a refined low-calorie sugar (containing 30% with respect to sucrose) which has a sweetness of 60% with respect to glucose. 
Sorbitol is considered a natural sweetener of low power, with low caloric power, belongs to the family of polyols (along with mannitol, xylitol, lactitol, maltitol and isomalt), being the most used.

Sorbitol is used as an additive in the food, cosmetics, pharmaceutical, paper and leather industries. 
Sorbitol is also a raw material for various chemicals such as vitamin C, surfactants and resins.


Sorbitol is commonly used as an excipient in pharmaceutical formulations. 
Sorbitol is available in a wide range of grades. 
Sorbitol is useful for ODT formulations due to its characteristics such as sweet taste, and cooling sensation.


Sorbitol is a polyol (sugar alcohol) that is used as a bulk sweetener in various food products. 
In addition to imparting sweetness, it is an excellent moisturizing and texturizing agent. 
Sorbitol is about 60% as sweet as sucrose and has a third fewer calories. 
Sorbitol produces a smooth sensation in the mouth, with a sweet, fresh and pleasant taste. 
Sorbitol is non-cariogenic and can be useful for diabetic people. 
Sorbitol has been safely used in processed foods for nearly half a century. 
Sorbitol is also used in other products, such as pharmaceuticals and cosmetics.


Sorbitol is used as a humectant in many types of products to provide protection against loss of moisture content. The textural and moisture stabilizing properties of sorbitol are used in the production of confectionery, baked goods, and chocolate in cases where the products tend to dry out or harden. Its moisture stabilizing action protects these products from drying out and maintains their initial freshness when stored.

Sorbitol is very stable and is not chemically reactive. 
Sorbitol can withstand high temperatures and does not participate in Maillard reactions (blackening). 
This is an advantage, for example, in biscuit production, where a fresh color without blackening is desired. 
Sorbitol also mixes well with other food ingredients such as sugars, gelling agents, proteins, and vegetable fats. 
Sorbitol works well in many food products such as chewing gum, candy, frozen desserts, cookies, cakes, icings and fillings, as well as oral health products such as toothpaste and mouthwash.


The absorption of sorbitol by the body is slow, which allows part of the ingested sorbitol to reach the large intestine, where metabolism provides fewer calories. 
Therefore, sorbitol provides only 2.6 calories per gram, as opposed to sugar, which provides 4. 
The US Food and Drug Administration has stated that it does not oppose the use of this value. 
The lower caloric value of sorbitol and other polyols is also recognized in other countries. 
For example, the European Union has issued a Nutrition Labeling Directive that assigns all polyols, including sorbitol, a caloric value of 2.4 calories per gram.

Proponents:

-Low-calorie sweetener

-Will not raise blood sugar in people with diabetes

-Safe, cheap laxative for children and the elderly

-Used to help treat poisoning

-Used in soap and cosmetics


Functions and Applications

1. Sorbitol is mainly used for the materials of VC in medicine and materials of surfactant in light industry.

2. Sorbitol also can be used in toothpaste, cigarette and cosmetics as the substitute of glycerin.  

3. In the food industry, sorbitol is used as edulcorator, especially suitable for the food of diabetics; it also can lengthen the storage term of some food.    

4. In chemical industry, sorbitol rosin ester is used as the materials of common construction coating.     

5. Sorbitol is widely used in tooth pastes and other oral hygiene formulations.   

Synthesis:

Sorbitol may be synthesised via a glucose reduction reaction 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 also may be synthesized through a catalytic hydrogenation of d-glucose to form d-sorbitol. 
This reaction has a 100% yield of d-sorbitol when d-glucose is reacted with hydrogen in water at 120 degrees Celsius, under 150001.5 Torr, for 1 hour.

Uses:

Sweetener:

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).

Sorbitol is referred to as a nutritive sweetener because it provides dietary energy: 2.6 kilocalories (11 kilojoules) per gram versus the average 4 kilocalories (17 kilojoules) for carbohydrates. 
Sorbitol is often used in diet foods (including diet drinks and ice cream), mints, cough syrups, and sugar-free chewing gum.
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.

Sorbitol also occurs naturally in many stone fruits and berries from trees of the genus Sorbus.


Medical applications:

Laxative:

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. 
Sorbitol works as a laxative by drawing water into the large intestine, stimulating bowel movements.
Sorbitol has been determined safe for use by the elderly, although it is not recommended without the advice of a doctor.
Sorbitol is found in some dried fruits and may contribute to the laxative effects of prunes.
Sorbitol was first discovered in the fresh juice of mountain ash (Sorbus aucuparia) berries in 1872.
Sorbitol is also found in the fruits of apples, plums, pears, cherries, dates, peaches and apricots.


Other medical applications:

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.

A treatment for hyperkalaemia (elevated blood potassium) uses sorbitol and the ion-exchange resin sodium polystyrene sulfonate (tradename Kayexalate).
The resin exchanges sodium ions for potassium ions in the bowel, while sorbitol helps to eliminate it. 
In 2010, the U.S. FDA issued a warning of increased risk for gastrointestinal necrosis with this combination.

Sorbitol is also used in the manufacture of softgel capsules to store single doses of liquid medicines.


Health care, food, and cosmetic uses:

Sorbitol often is used in modern cosmetics as a humectant and thickener.
Sorbitol 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.
Sorbitol is also used as a humectant in some cigarettes.

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.
In baking, Sorbitol is also valuable because it acts as a plasticizer, and slows down the staling process.


Miscellaneous uses:

A mixture of sorbitol and potassium nitrate has found some success as an amateur solid rocket fuel.

Sorbitol is identified as a potential key chemical intermediate 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.
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.

19 C6H14O6 → 13 C6H14 + 36 CO2 + 42 H2O

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.

Sorbitol is also added after electroporation of yeasts in transformation protocols, allowing the cells to recover by raising the osmolarity of the medium.

Sorbitol is widely used as an excipient in pharmaceutical formulations. 
Sorbitol is also used extensively in cosmetics and food products. 
Sorbitol is used as a diluent in tablet formulations prepared by either wet granulation or direct compression. 
Sorbitol is particularly useful in chewable tablets owing to its pleasant, sweet taste and cooling sensation. 
In capsule formulations it is used as a plasticizer for gelatin. 
Sorbitol has been used as a plasticizer in film formulations. 
In liquid preparations sorbitol is used as a vehicle in sugar-free formulations and as a stabilizer for drug, vitamin, and antacid suspensions. 
Furthermore, sorbitol is used as an excipient in liquid parenteral biologic formulations to provide effective protein stabilization in the liquid state. 
Sorbitol has also been shown to be a suitable carrier to enhance the in vitro dissolution rate of indometacin. 
In syrups it is effective in preventing crystallization around the cap of bottles. 
Sorbitol is additionally used in injectable and topical preparations ... 
Sorbitol may also be used analytically as a marker for assessing liver blood flow.


In the manufacture of sorbose, ascorbic acid, propylene glycol, synthetic plasticizers and resins; as humectant (moisture conditioner) on printing rolls; in leather; in writing inks; in candy mfr; in antifreeze mixture with glycerol or glycols increases absorption of pharmaceutical preparation; pharmaceutic aid (sweetening agent; tablet excipient); sugar substitute for diabetics.


Food uses of polyhydric alcohol, /sorbitol is used in flavor concentrate; confections; chewing gum; dried roasted nuts; meat products; pet foods; icings and toppings; coconut; beverages; special dietary foods/.


Industry Uses:

-Filler

-Functional fluids (closed systems)

-Intermediates

-Plating agents and surface treating agents

-humectant

Consumer Uses:

-Laundry and dishwashing products

-Non-TSCA use

-Personal care products

-Plastic and rubber products not covered elsewhere

-used in products which are used as cleaners in plating processes, examples of final uses are automotive and machinery.


Medical importance:

Aldose reductase is the first enzyme in the sorbitol-aldose reductase pathway 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. 
Aldose reductase inhibitors, which are substances that prevent or slow the action of aldose reductase, are currently being investigated as a way to prevent or delay these complications.

Sorbitol is fermented in the colon and produces short-chain fatty acids, which are beneficial to overall colon health.


Benefits and uses:

Sorbitol is a widely used sugar alcohol for several reasons.

First, sugar alcohols are often used in foods and beverages in place of traditional sugar to reduce their calorie content. 
Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness.

Sorbitol’s also not fully digested in your small intestine. 
What remains of the compound from there moves into the large intestine where it’s instead fermented, or broken down by bacteria, resulting in fewer calories being absorbed.

Second, the sweetener is often added to foods marketed to people with diabetes. 
That’s because Sorbitol has very little effect on blood sugar levels when eaten, compared with foods made with traditional sweeteners like table sugar.

Third, unlike table sugar, sugar alcohols like sorbitol don’t contribute to the formation of cavities. 
This is one reason why they’re often used to sweeten sugar-free chewing gum and liquid medications.

In fact, the Food and Drug Administration (FDA) has recognized that sugar alcohols like sorbitol may benefit oral health. 
This is based on a study that found that sorbitol may reduce cavity risk compared with table sugar, although not to the same extent as other sugar alcoholS.

Lastly, it’s used on its own as a laxative to combat constipation. 
Sorbitol’s hyperosmotic, meaning it draws water into the colon from surrounding tissues to promote bowel movements. 
Sorbitol can be purchased for this purpose at most grocery and drug stores without a prescription.

Storage and handling:

Most sorbitol can be stored at room temperature, or approximately 77°F (25°C). 
Sorbitol should not be frozen or kept in hot environments, as this may reduce its shelf life.

However, many variations of sorbitol products exist, so it’s likely that their shelf lives vary.

If stored correctly, most products typically last 6–12 months, although this depends on the form and brand.
Once a product is expired, be sure to discard it appropriately through a drug take-back event or another safe disposal method.

Synonyms:

Glucitol

klysma Sorbit

Medevac

Sorbilax

Sorbitol

Yal

D-Sorbitol

sorbitol

D-Glucitol

50-70-4

glucitol

L-Gulitol

(-)-Sorbitol

Glucarine

Diakarmon

Multitol

Sorbilande

Sorbostyl

D-(-)-Sorbitol

Esasorb

Karion

Neosorb

Nivitin

Siosan

Sorbite

Sorbol

Cholaxine

Sionit

Sionite

Sionon

Sorbo

Karion instant

Sorbitol F

Sorbex Rp

Sorbitol FP

D-Sorbol

Sionit K

Sorbex M

Sorbex R

Sorbex S

Sorbex X

Sorbitol syrup C

Hexahydric alcohol

Sorbicolan

Sorvilande

Gulitol

Neosorb P 60

D-Sorbite

Foodol D 70

(2R,3R,4R,5S)-Hexane-1,2,3,4,5,6-hexaol

Neosorb 20/60DC

Neosorb 70/02

Neosorb 70/70

Neosorb P 20/60

Karion (carbohydrate)

Probilagol

D-1,2,3,4,5,6-Hexanehexol

d-Sorbit

FEMA No. 3029

Sorbitol solutions

CCRIS 1898

Glucitol, D-

G-ol

AI3-19424

(2R,3R,4R,5S)-hexane-1,2,3,4,5,6-hexol

HSDB 801

iso-sorbide

Glc-ol

NSC 25944

UNII-506T60A25R

CHEBI:17924

D-Glucitol, homopolymer

MFCD00004708

Resulax

Sorbilax

506T60A25R

1,2,3,4,5,6-Hexanehexol

E420

Medevac

E 420

DSSTox_CID_3588

DSSTox_RID_77095

DSSTox_GSID_23588

Sorbitur

(2S,3R,4R,5R)-hexane-1,2,3,4,5,6-hexol

Sorbit DP

CAS-50-70-4

123236-29-3

SMR000112219

Sorbitol [USP:NF]

Sorbitol 3% in plastic container

WURCS=2.0/1,1,0/[h2122h]/1/

EINECS 200-061-5

Solbitol

SORBITOL 3.3% IN PLASTIC CONTAINER

NSC-25944

Sorbitol S

Sorbitol FK

Sorbit D-Powder

Sorbit S

Sorbit W-Powder

Sorbit WP

Sorbitol (NF)

Neosorb P60

Sorbitol F solution

Kyowa Powder 50M

Sorbogem 712

Sorbitol (Glucitol)

Neosorb P 60W

Sorbit D 70

Sorbit DP 50

Sorbit L 70

Sorbit T 70

Sorbit W 70

D-Sorbitol, 99%

Sorbit W-Powder 50

D-[2-2H]Glucitol

D-sorbitol; D-glucitol

D-Sorbitol (JP17)

Sorbitol solution (USP)

D-Sorbitol, >=98%

SCHEMBL763

Sorbit Kyowa Powder 50M

bmse000115

bmse000803

bmse001007

Epitope ID:114708

Isomalt impurity, sorbitol-

D-Sorbitol, NF/FCC grade

CHEMBL1682

MLS001333209

MLS001333210

D-Sorbitol, analytical standard

D-Sorbitol, for electrophoresis

DTXSID5023588

D-Sorbitol, BioXtra, >=98%

D-Sorbitol, for synthesis, 99%

HMS2094K21

HMS2270A18

Pharmakon1600-01300028

HY-B0400

Tox21_201937

Tox21_303388

D-Sorbitol, >=98%, FCC, FG

NSC759608

s2393

ZINC18279893

AKOS015899604

D-Sorbitol, plant cell culture tested

7B5697N

CCG-229392

D-Sorbit 1000 microg/mL in Methanol

DB01638

NSC-759608

Sorbitol 3% in plastic container (TN)

D-Sorbitol solution, 70% in H2O, CP

NCGC00164353-01

NCGC00164353-02

NCGC00164353-03

NCGC00257447-01

NCGC00259486-01

AC-13186

CS-13177

D-Sorbitol, SAJ first grade, >=97.0%

SBI-0206688.P002

D-Sorbitol, for molecular biology, >=98%

D-Sorbitol, BioUltra, >=99.5% (HPLC)

D-Sorbitol, SAJ special grade, >=99.0%

D-Sorbitol, Vetec(TM) reagent grade, 97%

E-420

S0065

SW220289-1

D-Sorbitol, crystallized, >=99.0% (HPLC)

9851-EP2277869A1

9851-EP2280012A2

9851-EP2281815A1

9851-EP2298776A1

9851-EP2311818A1

9851-EP2316835A1

A15606

C00794

D00096

E70384

AB00919085_06

D-Sorbitol, liquid, tested according to Ph.Eur.

Q245280

5-(4-Methoxyphenyl)-1,3-Oxazole-4-CarboxylicAcid

mixed with ethyl acetate fraction of Plinia cauliflora

mixed with tannin enriched fraction of Plinia cauliflora

Sorbitol, European Pharmacopoeia (EP) Reference Standard

UNII-27F77DSJ5V component FBPFZTCFMRRESA-JGWLITMVSA-N

75DE42C3-7C3B-4802-95E0-463F02268BDC

Sorbitol, United States Pharmacopeia (USP) Reference Standard

D-Sorbitol, BioReagent, cell culture tested, plant cell culture tested

Sorbitol, Pharmaceutical Secondary Standard; Certified Reference Material

Sorbitol F solution, 70 wt. % in H2O, Contains mainly D-sorbitol with lesser amounts of other hydrogenated oligosaccharides


 

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