Sorbitol

Sorbitol is a sugar alcohol (polyol) that occurs naturally in many fruits including apples, pears, peaches, and berries. Commercially it is produced from glucose. As a food additive (E420), it functions as a humectant (moisture-retaining agent), sweetener, and texturiser in sugar-free confectionery, chewing gum, diabetic products, baked goods, and oral care products. It provides approximately 60% of the sweetness of sugar at about 2.6 calories per gram, making it useful in reduced-calorie formulations.

JECFA evaluated sorbitol in 1982 and did not establish a numerical ADI, classifying it as not specified. Sorbitol is a normal metabolite in human carbohydrate metabolism and is produced endogenously. At moderate intake it is well tolerated; at higher doses it is only partially absorbed in the small intestine.

Sorbitol is approved globally — EU (E420), United States (GRAS), Japan, Korea, and beyond. Products containing more than 10% added polyols in the EU must carry the advisory notice excessive consumption may produce laxative effects, as sorbitol intake above approximately 20 g per day can cause osmotic diarrhoea. Individuals with irritable bowel syndrome (IBS) who follow a low-FODMAP diet are typically advised to limit sorbitol, as it is classified as a fermentable polyol. For the general population moderate intake is of no concern.