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Sorbitol
Sorbitol, also known as glucitol, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2.While similar, the two sugar alcohols have very different sources in nature, melting points, and uses
Sorbitol Pairs With:
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Sorbitol Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Sorbitol is a sugar alcohol that is 60% as sweet as sucrose. |
| Nutritional Value | Macronutrients | Sorbitol is a carbohydrate, providing 2.6 calories per gram. |
| Chemical Composition | Acidity/Alkalinity (pH) | Sorbitol has a neutral pH of around 6.6. |
| Cooking Behavior | Water Retention | Sorbitol has the ability to retain water, which can help prevent food from drying out during cooking or storage. |
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