E420: A Deeper Look into the Manufacturing Process
To truly understand what E420 is made of, it is essential to explore both its natural presence and its commercial production. While some sorbitol occurs naturally in certain fruits, the majority used in food manufacturing is created synthetically through a chemical process involving glucose.
The Industrial Production of Sorbitol
The most common method for producing E420 (sorbitol) on an industrial scale involves the hydrogenation of glucose. This process changes the chemical structure of glucose, a simple sugar, into sorbitol, a sugar alcohol. The glucose used in this process is often derived from starch, particularly cornstarch.
- Starch Processing: The process begins with raw materials containing starch, such as corn. This starch is then broken down into individual glucose molecules using enzymes.
- Hydrogenation: The glucose is then subjected to a hydrogenation reaction. In this process, the glucose is combined with hydrogen gas under high pressure and temperature, in the presence of a metal catalyst.
- Conversion to Sorbitol: The hydrogenation process converts the aldehyde group ($$-CHO$$) of glucose into a hydroxyl group ($$-CH2OH$$), creating sorbitol with the chemical formula $$-C_6H_14O_6$$.
- Purification: The resulting sorbitol is then purified and refined into its final form, which can be either a white, crystalline powder or a clear, aqueous syrup.
Natural Sources of Sorbitol
Although most E420 is industrially produced, it is also found naturally in a variety of fruits. These natural sources have been part of human diets for centuries, though in much smaller quantities than what is added to processed foods.
- Stone Fruits: Cherries, peaches, plums, and apricots contain natural sorbitol.
- Berries: The fruits of the rowan tree are particularly rich in naturally occurring sorbitol.
- Pome Fruits: Apples and pears also contain sorbitol.
Comparison of Sorbitol and Sucrose
To understand why sorbitol is so widely used, it is helpful to compare it with sucrose (table sugar), the traditional sweetener it often replaces.
| Feature | E420 (Sorbitol) | Sucrose (Table Sugar) |
|---|---|---|
| Chemical Classification | Sugar Alcohol (Polyol) | Disaccharide |
| Sweetness | Approximately 60% as sweet as sucrose. | 100% (the benchmark for sweetness). |
| Caloric Content | Approximately 2.6 kcal/g. | Approximately 4 kcal/g. |
| Effect on Blood Sugar | Minimal effect, making it suitable for diabetic foods. | Significant rise in blood glucose levels. |
| Dental Health Impact | Non-cariogenic; does not cause tooth decay. | Contributes to tooth decay. |
| Metabolism | Partially absorbed in the small intestine; remaining fermented by gut bacteria. | Fully absorbed and metabolized. |
| Common Use | Sugar-free gums, diet foods, laxatives. | Sweetening in a wide range of foods and beverages. |
Functional Roles of E420 Beyond Sweetening
While its use as a low-calorie sweetener is well-known, E420 serves multiple functional roles in food production and other industries.
Humectant
Sorbitol is an excellent humectant, meaning it retains moisture. This property is particularly useful in products where preventing dryness is key to maintaining freshness and texture. It keeps baked goods soft and prolongs the shelf life of many processed foods.
Texturizer and Stabilizer
E420 also acts as a texturizing agent, providing a smooth and creamy mouthfeel to products like frozen desserts, candies, and icings. It helps to prevent crystallization in confectionery, ensuring a consistent and desirable texture.
Other Applications
Outside of the food industry, E420 is used in:
- Cosmetics: It serves as a humectant and thickener in moisturizers, mouthwash, and toothpaste.
- Pharmaceuticals: It is used as a laxative and as an excipient (filler) in the manufacture of medicines.
- Chemical Synthesis: Sorbitol is a chemical intermediate in the production of other materials, such as polyurethane foams.
The Health Implications of Consuming E420
Although approved by global health authorities like the FDA and European Food Safety Authority (EFSA), there are some health implications to consider when consuming E420.
Digestive Effects
Since sorbitol is not completely digested in the small intestine, it travels to the large intestine where it is fermented by gut bacteria. For some individuals, especially those with sensitivities or irritable bowel syndrome (IBS), this can lead to gastrointestinal discomfort, including bloating, gas, and diarrhea. Foods containing more than 10% sorbitol are required to carry a warning label about potential laxative effects.
Impact on Blood Sugar
Sorbitol has a minimal effect on blood sugar levels, making it a valuable sugar substitute for individuals with diabetes. However, people with diabetes must still be mindful of overall carbohydrate intake and consult with a healthcare provider.
Safety and Regulations
Regulatory bodies have deemed E420 safe for consumption within specified limits. Its use as a food additive is subject to regulations that vary by country, but it is widely permitted.
Conclusion: The Multifaceted Nature of E420
In conclusion, what is E420 made of is sorbitol, a versatile sugar alcohol with a dual identity. While it occurs naturally in various fruits, the majority of the E420 used today is industrially produced through the hydrogenation of glucose derived from cornstarch. Its applications extend far beyond a simple sweetener, serving as a humectant, texturizer, and stabilizer in numerous products, from sugar-free gum to toothpaste. Despite being generally recognized as safe, it is important to be aware of its potential laxative effect, particularly with excessive consumption. Understanding the composition and function of E420 allows consumers to make more informed choices about the products they use and consume daily.
