Sorbitol is a naturally occurring sugar alcohol that is widely distributed in nature, existing in various fruits and vegetables like apples, pears, plums and berries.

It can also be industrially produced through the catalytic hydrogenation of glucose, which is usually derived from starch-rich raw materials such as corn, wheat and potatoes. This industrial production method ensures a stable supply to meet the demands of different industries.

Sorbitol has a mild and pleasant sweet taste, with approximately 60% of the sweetness intensity of sucrose. Its sweetening profile is smooth without any bitter aftertaste, making it a popular sugar substitute in food formulations.

One of its key advantages is its low glycemic index. Unlike regular sugar, sorbitol does not cause a rapid spike in blood glucose levels, making it suitable for inclusion in foods and beverages targeted at people with diabetes or those following low-sugar diets.

It also boasts excellent humectant properties. Sorbitol can effectively absorb and retain moisture, so it is commonly added to baked goods, confectionery, cosmetics and pharmaceuticals. In food products, it helps prevent drying and maintains a soft texture over an extended shelf life.