Sorbitol

Definition

Sorbitol is a sugar alcohol commonly used as a low-calorie sweetener and humectant in various food products. It is known for its ability to retain moisture, making it a valuable ingredient in food processing, especially for products that require water management. In addition to its sweetness, sorbitol has about 60% of the sweetness of sucrose and can be used as a sugar alternative in many formulations.

5 Must Know Facts For Your Next Test

1. Sorbitol has a lower glycemic index compared to regular sugar, making it suitable for diabetic-friendly products.
2. As a humectant, sorbitol helps maintain moisture in baked goods, preventing them from drying out and extending their shelf life.
3. Sorbitol can contribute to the bulk of food products without adding significant calories, which is beneficial in low-calorie and reduced-fat items.
4. It can also be used in sugar-free chewing gums and candies due to its ability to provide sweetness without the calories associated with sugar.
5. Excessive consumption of sorbitol can lead to digestive issues, such as bloating or diarrhea, particularly in individuals sensitive to sugar alcohols.

Review Questions

• How does sorbitol function as a humectant in food processing, and why is this property significant?
  • Sorbitol functions as a humectant by attracting and retaining moisture in food products, which is crucial for maintaining the desired texture and freshness. This property is significant because it prevents baked goods from becoming stale and helps keep other foods moist. The ability to manage water content effectively enhances the overall quality of processed foods and can prolong shelf life.
• Compare and contrast the roles of sorbitol and sucrose in food products, focusing on their sweetness levels and caloric content.
  • Sorbitol and sucrose both serve as sweeteners but differ significantly in their sweetness levels and caloric content. Sorbitol provides about 60% of the sweetness of sucrose while contributing fewer calories. This makes sorbitol a favorable option for manufacturers looking to create low-calorie or sugar-free products. However, unlike sucrose, which can raise blood sugar levels quickly, sorbitol has a lower glycemic index, making it more suitable for diabetic consumers.
• Evaluate the impact of using sorbitol on consumer health and product formulation in the context of modern dietary trends.
  • Using sorbitol impacts consumer health positively by offering a low-calorie alternative to sugar, appealing to health-conscious individuals seeking to reduce caloric intake or manage diabetes. In terms of product formulation, sorbitol allows manufacturers to create moisture-rich, sugar-free products that meet consumer demands for healthier options. However, manufacturers must also consider potential digestive issues associated with excessive sorbitol consumption, balancing the benefits against possible side effects. This evaluation reflects the growing trend towards transparency and healthfulness in food production.

Related terms

Humectant: A substance that helps retain moisture in products, enhancing texture and extending shelf life.

Xylitol:

Another sugar alcohol used as a sweetener, similar to sorbitol but with a different taste profile and potential dental benefits.

Caloric Sweeteners: Sweeteners that provide calories, such as sucrose and high-fructose corn syrup, contrasting with non-caloric or low-calorie alternatives like sorbitol.