Glucitol

Glucitol, commonly known as sorbitol, is a sugar alcohol (a hexitol) derived from glucose. It has the chemical formula C6H14O6 and is produced commercially by catalytic hydrogenation of glucose or glucose syrups. Sorbitol occurs naturally in small amounts in many fruits, including apples, pears, peaches, and berries, and is also manufactured for industrial use.

Physically, sorbitol is a white crystalline powder or viscous syrup that is highly soluble in water and hygroscopic. It provides about 2.6 kilocalories per gram and has roughly 60 percent of the sweetness of sucrose. Sorbitol is used as a dietary sweetener, humectant, and texture stabilizer in foods, especially in sugar-free gums, candies, baked goods, and oral care products. It is also employed as an emulsifier and stabilizer in cosmetics and pharmaceutical preparations; in the European Union it is designated as food additive E420.

In humans, sorbitol is absorbed more slowly than sucrose and is metabolized via the polyol pathway. Aldose reductase converts glucose to sorbitol, and sorbitol dehydrogenase converts sorbitol to fructose. Because of its partial absorption, high intake can cause osmotic diarrhea, abdominal bloating, and other gastrointestinal symptoms. Sorbitol is considered non-cariogenic, meaning it does not contribute to tooth decay.

Regulatory status and safety: sorbitol is generally recognized as safe (GRAS) for use in foods within approved levels in many jurisdictions. Excessive consumption can cause laxative effects; some individuals with rare hereditary sorbitol intolerance may experience adverse reactions.