Sorbitol
The short version
A naturally occurring sugar alcohol about 60% as sweet as sucrose, common in sugar-free products.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
First isolated in 1872 from the berries of the mountain ash by Joseph Boussingault. Produced industrially today by catalytic hydrogenation of glucose.
How it's used
Used in sugar-free chocolates, candies, chewing gum, and 'reduced sugar' baked goods. Also a humectant in personal care products. About 60% as sweet as sucrose with ~40% fewer calories (~2.6 kcal/g). Common in diabetic foods due to slower blood-glucose response.
Safety profile
No ADI specified. Considered safe for humans. Doses above 30–50 g/day commonly cause osmotic diarrhea, bloating, and gas. EU mandates the label warning 'Excessive consumption may produce laxative effects' above defined levels.
Physical & chemical properties
White crystalline solid or syrup, very soluble in water. Hygroscopic — retains moisture in baked goods. Negative heat of dissolution gives a cooling sensation in the mouth.
Regulation worldwide
Permitted globally without strict upper limits. Laxative warning required above defined levels in the EU.
Educational information only. Not medical or dietary advice.