Sorbitol

Sorbitol, also known as D-glucitol, is a sugar alcohol (polyol) used as a low‑calorie sweetener and humectant. It has the formula C6H14O6 and occurs naturally in small amounts in many fruits, including apples, pears, and peaches. Commercial sorbitol is produced by catalytic hydrogenation of glucose, typically using nickel catalysts, yielding a white crystalline solid that is highly soluble in water.

Sorbitol has about 60 percent of the sweetness of sucrose and provides roughly 2.6 kcal per gram. It is widely used in sugar-free foods and beverages, such as candies, chewing gum, baked goods, and pharmaceutical formulations as a binder or excipient. It is also employed in cosmetics and personal care products as a humectant and moisturizer. In the European Union it is listed as E420.

In the body, sorbitol is absorbed slowly from the digestive tract. It is partially metabolized in the liver to fructose, while excess sorbitol can reach the colon and be fermented by gut bacteria, potentially causing gastrointestinal discomfort. Excessive intake may exert a laxative effect and cause diarrhea. Sorbitol is generally considered non-cariogenic when consumed in typical amounts and is frequently used in dental products for this reason.

Regulatory status: sorbitol is generally recognized as safe (GRAS) by the U.S. FDA and is approved as a food additive in many jurisdictions. It is widely used across the food, pharmaceutical, and cosmetic industries, reflecting its versatility as a sugar substitute and humectant.