Sorbitol

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A Sorbitol is a sugar alcohol that ...

  • AKA: Glucitol.
  • Context:
    • It can be an isomer of mannitol.
    • ...
    • It can be produced by reducing glucose and changing the aldehyde group into a hydroxyl group.
    • It can be found in fruits, such as: apples, pears, peaches, and prunes.
    • It can act as a humectant, preventing the drying out of food products by retaining moisture.
    • It can have laxative effects when consumed in large quantities due to its incomplete absorption in the small intestine.
    • It can be converted to fructose by the enzyme sorbitol-6-phosphate 2-dehydrogenase.
    • It can have a lower caloric value and glycemic index than sucrose, making it suitable for diabetic-friendly food products.
  • Example(s):
    • Used as a sweetener in sugar-free chewing gums, mints, and diabetic candies.
    • Utilized as a key ingredient in low-calorie and sugar-free ice creams and desserts.
    • Incorporated in certain cough syrups and throat lozenges for its soothing properties.
    • As found in some toothpaste and mouthwashes (possibly for its non-cariogenic properties).
    • ...
  • See: Sugar Alcohol, Sweet, Taste, Glucose, Aldehyde, Hydroxyl, Corn Syrup, Sorbitol-6-Phosphate 2-Dehydrogenase.


References

=== 2018



References

2018

  1. Kearsley, M. W.; Deis, R. C. Sorbitol and Mannitol. In Sweeteners and Sugar Alternatives in Food Technology; Ames: Oxford, 2006; pp 249-249-261.