Description of the sweetener sorbitol, how it is made. Useful properties and harm of the product. Can diabetics use it? How to use sorbitol in cooking?
Sorbitol is a naturally occurring sugar substitute obtained from plant sources. Another common name is sorbitol. The component is found in large quantities in fruits that have seeds, as well as in berries. It is produced by the human body in the process of metabolism in small volumes. The first edible sorbitol was obtained from mountain ash, which determined the name of the sweetener - its origin is French, and le sorb stands for “mountain ash” from French.
How is sorbitol sugar substitute made?
From a chemical point of view, the sweetener sorbitol is a hexahydric alcohol. It is odorless, but has a pronounced sweet taste, although its sweetness is half that of sugar.
Sorbitol looks like a white powder with a crystalline structure. When used in food production, it is marked as E420.
The record holder for sorbitol content is prunes, 100 grams contains about 10 grams of this substance. Rowan fruits are also a rich natural source of sorbitol, but they are usually obtained from corn, wheat or potato starch, as this is the most economical way of producing a sweetener.
The starch is hydrolyzed to form D-glucose, and sorbitol is obtained from it using electrolytic reduction or catalytic hydrogenation under high pressure.
Mainly the obtained product consists of D-sorbitol, but it also contains impurities of hydrogenated saccharides such as mannitol, maltitol, etc. It is especially worth noting that the content of such sugars is regulated by sanitary standards, since they can have a negative effect on the body when consumed in high dosage.
At the moment, the world production of sorbitol is about 800 tons per year.
Composition and calorie content of sorbitol
The calorie content of the sorbitol sugar substitute is 354 kcal per 100 g, of which:
- Proteins - 0 g;
- Fat - 0 g;
- Carbohydrates - 94.5 g;
- Ash - 0.5 g.
In fact, the composition of sorbitol does not differ much from ordinary refined sugar - it does not contain proteins and fats, it consists almost entirely of carbohydrates, except that it has a slightly lower calorie content. However, sorbitol is absorbed in a completely different way, which forms its advantages over white sugar.
Useful properties of sorbitol
In the photo, the sugar substitute sorbitol
The main problem with sugar is that it does not contain vitamins by itself, but these vitamins are required for its absorption. This means that by consuming refined white sugar, we create a negative balance of these components and make the body live on credit. Sorbitol does not require B vitamins for absorption, and this already makes it a more useful sweetener, however, in addition to saving vitamins, the beneficial properties of sweeteners also extend to:
- Digestive system … The sweetener sorbitol improves intestinal motility, which helps not only to fight a number of diseases of the digestive system, but also contributes to a more efficient process of food digestion - useful components are absorbed more intensively, and harmful ones are excreted faster. Thus, sorbitol is a good element for the prevention of slagging in the body. It is important to say that the sweetener has a beneficial effect on such organs of the digestive system as the liver, kidneys and gallbladder. It facilitates the work of these organs, reducing the likelihood of developing inflammation in them.
- Enamel and teeth … The positive effect of sorbitol is also noted in the prevention of dental problems. It contains calcium and fluoride, which mineralize enamel and teeth, make them stronger, and protect against caries. It is noteworthy that regular sugar, on the other hand, destroys enamel and increases the risk of tooth decay.
- Prevention of puffiness … Sorbitol is a good diuretic, so when it is used, excess fluid is effectively removed from the body, and the likelihood of developing edema is reduced.
- Helps normalize blood sugar … For diabetics, sorbitol is also significantly better than regular sugar, since it has a different glycemic index (GI) than the latter. GI sugar - 70 units, sorbitol - 11.
- Improving skin condition … Sorbitol can also solve dermatological problems. It relieves itching and flaking of the skin well.
Sorbitol has a lot in common with xylitol in its beneficial properties. Both sweeteners have a beneficial effect on the digestive system, teeth and enamel, and do not cause spikes in blood sugar. However, xylitol is slightly inferior in calories to sorbitol: 367 kcal versus 354 kcal. The difference is small, but sorbitol is still more preferable for weight loss. However, it should be noted that if xylitol does not have a specific taste, except for a light fresh taste, then sorbitol has a pronounced aftertaste that not everyone likes.
