Tag: Glucitol

Overconsumption of sorbitol can lead to digestive discomfort such as bloating and diarrhea. For those monitoring their intake, understanding how to identify sorbitol on food labels is a critical skill for avoiding unwanted side effects.

Despite being structurally related, a key chemical difference means sorbitol is not the same as glucose. Glucose is a simple sugar and vital energy source, while sorbitol is a sugar alcohol derived from glucose, offering a sweet taste with a much lower impact on blood sugar levels.

Naturally present in fruits like apples, pears, and peaches, sorbitol is a versatile carbohydrate compound. To be precise, the chemical group of sorbitol is known as a sugar alcohol, or polyol, a class of molecules characterized by multiple hydroxyl (-OH) functional groups attached to a carbon chain.

Sorbitol, a versatile carbohydrate used as a sweetener and humectant, is a common ingredient in many processed foods and personal care products. So, **what is another name for sorbitol?** It is also known by its less common chemical name, glucitol. This article explores the details of this sugar alcohol and its place in modern nutrition.

Sorbitol, a sugar alcohol found naturally in fruits like plums and pears, has been used as a low-calorie sweetener and bulking agent for decades. Often encountered in sugar-free products, understanding what are other names for sorbitol is crucial for reading nutrition labels accurately. It provides about 60% of the sweetness of sucrose but with fewer calories.