In the food industry, sweetening agents have long been dominated by sucrose, derived from sugar beet and sugar cane. However, with increasing concerns about the health implications of consuming high-calorie sugars, such as obesity, diabetes, and cardiovascular diseases, there is a growing demand for alternative sweeteners. As a result, the market for non-nutritive, low-calorie, nontoxic, and high-intensity sweeteners is continuously expanding. Among these alternatives, sorbitol, a starch-based sweetener found in various stone fruits, has emerged as one of the most popular choices. This article explores the properties, applications, and health benefits of sorbitol as a versatile natural sweetener.

One of the most common sweeteners is sorbitol. Sorbitol, also known as glucitol, is a sugar alcohol that falls under the category of nutritive sweeteners, providing 2.6 calories per gram, which is lower than the 4 calories per gram found in regular sugar and starch. It occurs naturally in stone fruits and is commonly used in diet foods and drinks. Sorbitol is a white, odorless powder or sweet-tasting granule with properties resembling those of other polyols and sugars.

Sorbitol’s solubility in water, stability at high temperatures, and chemical inertness make it a valuable food additive. Its primary role is to enhance the taste and texture of various food products. Although not as sweet as sucrose, sorbitol provides 50–60% of the sweetness level. Furthermore, sorbitol’s unique cooling effect in the mouth can mask unpleasant tastes in certain formulations.

One of the key advantages of sorbitol is its hygroscopic properties, which make it an excellent moisture stabilizer. This feature helps preserve freshness and prevent deterioration in a wide range of food items, including bread, cakes, jellies, and creams. Additionally, sorbitol serves as a cryoprotectant additive in the production of surimi, an uncooked fish paste, improving the product’s shelf life and quality.

Apart from its low-calorie contribution, sorbitol offers several health benefits. Notably, it has shown positive effects on oral health, as it is considered non-cariogenic. This means that sorbitol does not contribute to cavity formation, making it a common ingredient in sugar-free chewing gum and oral care products.

Moreover, sorbitol’s unique digestion and absorption characteristics offer advantages for individuals with diabetes or those seeking to manage blood glucose levels. Sorbitol is slowly and incompletely absorbed from the small intestine, leading to reduced insulin secretion and lower blood glucose levels compared to equal amounts of sugar. As a result, sorbitol is often used in products aimed at diabetic consumers or those on controlled-sugar diets.

Sorbitol has emerged as a versatile natural sweetener in the food industry, providing a lower-calorie option with several health benefits. Its wide range of applications, from enhancing taste and texture to preserving freshness and acting as a cryoprotectant, has made it a popular choice for various food products. Additionally, its non-cariogenic properties contribute to improved oral health, while its unique digestion characteristics offer advantages for individuals managing blood glucose levels. As consumer awareness about health and nutrition grows, sorbitol’s role in the food market is expected to continue expanding, meeting the demands for a healthier and more natural sweetening alternative to sucrose.