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

Recent findings suggest that the sugar alcohol sorbitol may not be as harmless as it is often assumed to be.

From Science Daily

One of the most unexpected results of the new study is that sorbitol is essentially "one transformation away from fructose," according to Patti.

From Science Daily

Because of this close relationship, sorbitol can trigger effects similar to those caused by fructose itself.

From Science Daily

Using zebrafish as a model, the researchers showed that sorbitol, commonly found in "low-calorie" candies and gums and naturally present in stone fruits, can be produced inside the body.

From Science Daily

Enzymes in the gut can generate sorbitol, which is then transported to the liver and converted into fructose.

From Science Daily