Description:
Sorbitol is a polyhydric alcohol with about half the sweetness of sucrose. In addition, sorbitol has one-third fewer calories than sucrose and is used as a sugar replacement in diabetes. It belong... s to the class of organic compounds known as sugar alcohols. These are hydrogenated forms of carbohydrate in which the carbonyl group (aldehyde or ketone) has been reduced to a primary or secondary hydroxyl group. Sorbitol exists in all living species, ranging from bacteria to humans and is also produced synthetically from glucose. It is a sweet, caramel, and odorless tasting compound. It was formerly used as a diuretic and may still be used as a laxative, a cathartic and in irrigating solutions for some surgical procedures. Unabsorbed sorbitol retains water in the large intestine through osmotic pressure thereby stimulating peristalsis of the intestine and exerting its diuretic, laxative and cathartic effect. It is also used in many manufacturing processes, as a pharmaceutical aid, and in several research applications: ascorbic acid fermentation; in solution form for moisture-conditioning of cosmetic creams and lotions, toothpaste, tobacco, gelatin; bodying agent for paper, textiles, and liquid pharmaceuticals; softener for candy; sugar crystallization inhibitor; surfactants; urethane resins and rigid foams; plasticizer, stabilizer for vinyl resins; food additive (sweetener, humectant, emulsifier, thickener, anticaking agent); dietary supplement. (Hawley's Condensed Chemical Dictionary) It occurs widely in plants ranging from algae to the higher orders. Fruits of the plant family Rosaceae, which include apples, pears, cherries, apricots, contain appreciable amounts. Rich sources are the fruits of the Sorbus and Crataegus species. Sorbitol is found, on average, in the highest concentration in pomegranates and loquats. Sorbitol has also been detected, but not quantified in, several different foods, such as corns, celeriacs, yellow zucchinis, garden rhubarbs, and new zealand spinachs. This could make sorbitol a potential biomarker for the consumption of these foods. It is used for manufacturing of sorbose, propylene glycol, ascorbic acid, resins, plasticizers and as antifreeze mixtures with glycerol or glycol. Other uses include those of tablet diluent, sweetening agent and humectant. Sorbitol is also used in photometric determination of Ru(VI) and Ru(VIII) and in acid-base titration of borate (Dictionary of Organic Compounds).)