Sorbitol

Sorbitol, also known as glucitol, is a sugar alcohol used as a humectant and mild sweetener in some sports nutrition products. It has about 60 percent of the sweetness of sugar and provides roughly two‑thirds of the calories.

Explanation

Sorbitol occurs naturally in fruits such as apples, pears and peaches and is produced commercially by hydrogenating glucose derived from corn syrup. The resulting polyol is 60 percent as sweet as sucrose and contains about 2.6 calories per gram. Because sorbitol is slowly absorbed and metabolised by the body, it has a lower glycaemic response than table sugar. Its hygroscopic nature helps retain moisture in energy bars, gels and powdered drinks, preventing them from drying out. In oral rehydration mixes, small amounts of sorbitol can contribute to palatability without raising blood sugar significantly. However, sorbitol is only partially digested in the small intestine; the remainder is fermented by gut bacteria, which can lead to bloating or diarrhoea when consumed in large quantities. For this reason, sorbitol is commonly used at low levels or in combination with other sweeteners. It also functions as an osmotic laxative in medical preparations.

Properties and usage tips

• Mild sweetness: about 60 percent as sweet as sucrose with a similar mouthfeel.
• Moisture retention: acts as a humectant to keep bars and powders from drying out.
• Lower glycaemic response: absorbed slowly and produces a smaller rise in blood glucose.
• Digestive considerations: excessive intake may cause gastrointestinal discomfort.
• Combination use: often blended with other sweeteners like sucralose or stevia for balanced flavour.

porbitol can improve the texture and stability of sports nutrition products while contributing a modest level of sweetness. Athletes should be mindful of portion sizes, as high amounts can cause digestive upset. When used judiciously alongside other sweeteners, sorbitol helps create palatable hydration and fuel options without delivering the full caloric load of sugar.

Related Terms: Xylitol, Erythritol, Trehalose, Galactose, Sucralose