Bewertung und Test von Sorbitols

Sorbitols, Inhaltsstoff für Lebensmittel

Limit consumption

Weitere Namen

Sorbitol, sorbitol syrup, sorbite, E420


Humectant, Bulking agent, Sweetener


As an intermediate product of carbohydrate metabolism, sorbite occurs naturally in many fruits, particularly plums. The compound, which is a sugar alcohol, has approximately half the sweetening power of sugar. With approximately 2.4 kcal/g, the energy content of sorbite is also slightly less than that of sugar. However, as opposed to sugar, insulin is not needed to utilize the sorbite in human metabolism. Pure sorbite is thus very suitable for diabetic foods. On the other hand, sorbite syrup also contains mannitol in addition to sorbite and short-chained polysaccharides. Because the utilization of this so-called oligosaccharide depends on insulin, sorbite syrup is unsuitable for diabetic products. Sorbite is very soluble in water and stable against heat and acids. Because it draws water from the air, it prevents foods from drying out. Sorbite is also used to keep foods soft. It has a slight cooling effect on the tongue. The sugar substitute does not cause caries.


Sorbite is produced from glucose using enzymes.


Frequent consumption - of more than 20 g per portion or 50 g per day - is not recommended.


GMOs might be used during production.


  • The Consumer Initiative, (01/13/2017)
  • Consumer Advice Center Hamburg “What Do E-Numbers Mean?”,, 68th edition.

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