sorbitol

American  

[sawr-bi-tawl, -tol] / ˈsɔr bɪˌtɔl, -ˌtɒl /

noun

Biochemistry.

1. a white, crystalline, sweet, water-soluble powder, C 6 H 8 (OH) 6 , occurring in cherries, plums, pears, seaweed, and many berries, obtained by the breakdown of dextrose and used as a sugar substitute for diabetics and in the manufacture of vitamin C, synthetic resins, candy, varnishes, etc.; sorbol.

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sorbitol British  

/ ˈsɔːbɪˌtɒl /

noun

1. a white water-soluble crystalline alcohol with a sweet taste, found in certain fruits and berries and manufactured by the catalytic hydrogenation of sucrose: used as a sweetener ( E420 ) and in the manufacture of ascorbic acid and synthetic resins. Formula: C 6 H 8 (OH) 6

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sorbitol Scientific  

/ sôr′bĭ-tôl′,-tōl′ /

1. A white, sweetish, crystalline alcohol found in various berries and fruits or prepared synthetically. It is used as a flavoring agent, a sugar substitute for people with diabetes, and a moisturizer in cosmetics and other products. Chemical formula: C ₆ H ₁₄ O ₆ .

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Etymology

Origin of sorbitol

First recorded in 1890–95; sorb ¹ + -itol

Example Sentences

See Examples For:

sorbitol

Under those conditions, unusually high glucose levels can drive the body to produce larger amounts of sorbitol.

From Science Daily ● Sep. 6, 2026

A new study suggests that sorbitol, in particular, may have metabolic effects that make it less harmless than many people assume.

From Science Daily ● Sep. 6, 2026

The team found that sorbitol does not have to come directly from food.

From Science Daily ● Sep. 6, 2026

Consuming large amounts of glucose can cause the intestine to produce more glucose-derived sorbitol, while consuming large quantities of sorbitol directly can also increase the total load.

From Science Daily ● Sep. 6, 2026

They include ethylene glycol, propylene glycol, trimethylene glycol, mannitol, sorbitol, dextrans, and seminal-plasma proteins.

From Preservation of Bull Semen at Sub-Zero Temperatures by M. E. Friedman