Sorbitol – properties, applications and impact on health

What  is  sorbitol  and  how  is  it  obtained?

Sorbitol is a polyol, which  is a type of sugar alcohol that  is naturally found in many fruits  (i.e. apples, pears,  apricots,  peaches, and in ripe rowan fruits). It  is widely used in industry as a sweetening agent — it  has  about  60% of the sweetness of sucrose, but  is less caloric. Sorbitol  also has moisturizing properties which  makes it a popular ingredient in food, cosmetics, and personal care products. In addition, due to its ability to retain  moisture (so-called humectant), it is used as a texturizing and softening agent in various food products.

Polyols are often  combined with  other  artificial sweeteners, because their  sweetness is lower compared to natural  sugars. Sorbitol, which can also be called D-glucitol or  hexahydric alcohol, is a well-known representative of this  group and bears the designation E420. 

See: https://www.products.pcc.eu/en/products/composition/sorbitan-esters/

Properties of sorbitol — why is it so popular?

Sorbitol accounts for nearly half of the global use of polyols, and even 75% of this substance is used in non-food products. This means that sorbitol is widely used in products such as toothpaste, pharmaceuticals and cosmetics. Forecasts indicate  that  by the end of 2029, the value of the global polyalcohol market may reach US$ 3.16 billion , compared to US$ 1.987 billion in 2019, which indicates an increase in the popularity of polyols. This popularity should not surprise anyone — as a sugar alcohol, sorbitol is not metabolized by bacteria in the oral cavity in the same way as sucrose, which means that it does not contribute to the development of caries. In addition, it is an effective humectant, which means that it has the ability to bind water. It is therefore used in cosmetics, creams, balms and other care products to help maintain skin moisture.

The use of sorbitol in industry

For the production of sorbitol, specific chemical methods are used. The formation mechanism is based on the reduction of D-glucose and L-glucose. It can also be obtained from D-fructose, but its efficiency is significantly lower. Due to its unique  properties, it is willingly used in several sectors — from the food industry, through pharmaceutical, to cosmetic.

Food industry

In a broad generalization, it can be considered to be used for food production, including light products, i.e. chewing gum, sweets and frozen desserts. Thanks to its hygroscopic  properties, sorbitol prevents products from drying out and helps to maintain their texture and freshness, and as a texture stabilizer it is used in the production of marmalades and jellies, preventing sugar crystallization.

It can be found in such products as:  

• fermented dairy products without flavorings and aromas, which have been heat treated after the fermentation process;
• fermented dairy products with flavorings or aromas, including those that have undergone heat treatment;
•  processed cheese;
•  ice cream with reduced calorie content or without sugar;
•  dried fruits and vegetables;
•  fruits and vegetables marinated in vinegar, oil or brine;
•  jams, jellies and marmalades with reduced energy value or without sugar.

Pharmaceutical industry

In the pharmaceutical industry, sorbitol plays a key role as a filler and osmotically active  ingredient in oral drugs and liquids  formulations. It is used in tablets,  syrups and  toothpastes. It  is  also  used  before  surgeries and examinations – mainly as a laxative (consuming  it in amounts  >30 g per day may result in diarrhea  and nausea). Interestingly, it is also used for the  production  of vitamin C, as well as in oral care (i.e. in oral hygiene products).

Cosmetic industry

In the cosmetic  industry, sorbitol is valued for its moisturizing properties, which  is why it is commonly used in formulations of products such as creams, balms, and face masks. This popularity stems from its ability to attract water and retain it in the epidermis,  which  of course contributes to maintaining an adequate  level of skin hydration.

Interestingly, sorbitol is classified in the International Nomenclature of Cosmetic Ingredients INCI).  INCI  is a naming  system for ingredients used in cosmetic products worldwide, which enables uniform identification of substances regardless of the country or language.

Learn  more: https://www.products.pcc.eu/en/inci-names/polysorbate-60/

Sorbitol and health — benefits and possible side effects

From a medical point of view, sorbitol has benefits as a sugar alternative — especially for people with diabetes, due to its lower glycemic index (GI 9) and low energy content (about 2.4-2.6 kcal/ g). In this way, the caloric content of sorbitol is about 30-35% lower than that of sucrose.

Sorbitol (E420) is approved by the US Food and Drug Administration (FDA) as a substance generally recognized as safe (GRAS). The identity of the component with very low toxicity has been confirmed in animal studies, where the lethal dose (LD50) was 15.9 g/kg body weight, which for an adult human means about 1 kg of sorbitol. Nevertheless, it can inhibit fructose  absorption by converting into it and blocking the GLUT-5 transporter, which in sensitive individuals can lead to intestinal discomfort.

Currently,  there is a lack of unambiguous research on contraindications to the use of sorbitol by pregnant women,  but available publications suggest  that  polyols  (consumed  in moderation) are safe.

Alternatives to sorbitol — what is worth knowing?

• Xylitol — another sugar alcohol, which has similar properties to sorbitol, but is considered more beneficial for oral health (i.e. it does not cause caries). Xylitol also has a lower glycemic index than sorbitol and is not metabolized with the participation of insulin, which is why it is recommended for diabetics. It can be used for parenteral nutrition. Multiple studies also indicate that xylitol is a prebiotic — i.e. it supports the development of “good” bacterial flora.
• Erythritol — a sugar alcohol with the lowest energy value available on the market. It achieves about 80% of the sweetness of traditional sugar — i.e., it is assumed that for comparison of sweetness with sucrose, which has a base value of 1, the sweetness of erythritol is within range of 0.6 to 0.8. Studies indicate that it does not affect the growth and composition of the microflora, but may slightly enhance the production of short-chain fatty acids.
• Stevia — stevia leaf extract is a natural sweetener that contains no calories and has an exceptionally high level of sweetness without affecting blood glucose levels. It is oftenvused in products intended for diabetics.
• Maltitol — similar to sorbitol, which is often used as a sugar substitute in production of sweets, including chocolate. Maltitol has a sweetness similar to sucrose and a lower likelihood of causing a glycemic response than regular sugar.