Sorbitol
Sorbitol holds moisture and lowers water activity, which keeps bakery products and confectionery soft for longer.
Key Specifications
| CAS number | 50-70-4 |
|---|---|
| E number | E420 |
| Sweetness | 50-60 percent of sucrose |
| Calories | 2.6 kcal/g |
| Forms | Powder / 70% solution |
| Humectancy | High |
Humectancy is the reason it is used
Sorbitol holds moisture and lowers water activity, which keeps bakery products and confectionery soft for longer. Its sweetness is secondary to that function in most formulations.
Cryoprotectant in frozen products
In ice cream and frozen desserts it lowers the freezing point and protects protein during freeze-thaw, improving texture and reducing ice crystal growth.
Typical Applications
- Sugar-free chewing gum and candy — As bulk sweetener and humectant at 20-60 percent.
- Bakery and nutrition bars — 3-8 percent maintains softness over shelf life.
Frequently Asked Questions
Powder or solution?
Solution for ease of handling and accurate dosing; powder where dry blending is required.
Does it cause digestive discomfort?
Yes above about 20 g per day. It is absorbed more slowly than erythritol.
Is it suitable for diabetics?
It has a low glycaemic index and is used in diabetic products, but it still carries 2.6 kcal/g.
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