sorbitol

[sawr-bi-tawl, -tol]

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.

sorbitol

/ 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

sorbitol

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 .

Word History and Origins

Origin of sorbitol¹

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

Word History and Origins

Origin of sorbitol¹

C19: from _sorb + _-itol

Example Sentences

The product's packaging also did not state the fibre content, nor did it state that the product contained a high level of sorbitol, which is used in laxatives.

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These so-called bulk sweeteners, such as sorbitol and mannitol, can have a laxative effect, so they aren't great options.

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Researchers at UC Davis have identified changes in the gut microbiome that can result in an inability to digest sorbitol.

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Sorbitol, a sugar alcohol, is used in sugar-free gum, mints, candy and other products.

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At high levels, sorbitol can cause bloating, cramps and diarrhea.

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