The Ultimate Guide To Sorbitol: The Multifaceted Sugar Alcohol Understanding the Chemistry of Sorbitol Sorbitol, also known as glucitol, is a sugar alcohol (or polyol) derived from glucose. It has a similar molecular structure to glucose, but instead of an aldehyde group, it features an additional hydroxyl group, which gives it unique properties. This chemical difference contributes to sorbitol’s reduced sweetness and caloric content compared to glucose and other sugars. Production and Sources of Sorbitol Sorbitol occurs naturally in small amounts in various fruits and vegetables, such as apples, pears, and stone fruits. However, the sorbitol used in commercial applications is primarily produced through the hydrogenation of glucose from corn syrup. This process involves the catalytic addition of hydrogen to glucose, converting the aldehyde group into a hydroxyl group, resulting in sorbitol. Sorbitol vs. Other Sugar Alcohols Sugar alcohols are a group of low-digestible carbohydrates, including sorbitol, xylitol, erythritol, and maltitol, among others. These sugar substitutes differ in their chemical structures, sweetness levels, and caloric values. Sorbitol is approximately 60% as sweet as sucrose, with 2.6 calories per gram. Comparatively, xylitol is as sweet as sucrose with 2.4 calories per gram, while erythritol has about 70% of sucrose’s sweetness with only 0.24 calories per gram. The choice of sugar alcohol depends on the specific requirements of each application, such as desired sweetness, caloric content, and functional properties. https://nexusingredient.com/the-ultimate-guide-to-sorbitol-the-multifaceted-sugar-substitute/