Sorbitol

Definition

A sugar substitute extracted from fruits with a moderate glycemic index (9) and containing 75% of sugar calories.

How it works

Sorbitol is a naturally occurring sugar substitute present in some fruits and honey, industrially produced by hydrogenation of glucose. It has a slightly lower sweetness power than sugar (0.6 times) and a low glycemic index. However, unlike erythritol, sorbitol is partially absorbed by the human body, resulting in a higher calorie input (2.6 kcal/g). Sorbitol can cause bloating, gas, and osmotic diarrhea in large quantities due to its poor digestibility.

Role

A low-glycemic sweetener to use with moderation due to its gastrointestinal effects.

Examples

• Sugar-free candies
• Chewing gum
• Dried fruits
• Confectionery products
• Syrups and fruit syrups

Recommendations

Limit your sorbitol consumption to 20-30g per day to avoid gastrointestinal problems. Sorbitol is cheaper than erythritol but has more drawbacks; prefer it for applications where its osmotic effects are beneficial (mild constipation). Always check the label of sugar-free products, which may contain sorbitol.

Key takeaway

Sorbitol has a low glycemic index but easily causes gastrointestinal problems at high doses.

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