Sorbitol is a polyol derived from the chemical transformation of starch derivatives. It is naturally present in some fruits such as plums or grapes. It has a lower sweetening power than sucrose. Due to its structure and chemical composition, it has a humectant power and can therefore stabilize different recipes to improve their stability and moistness during storage.
Properties: humectant, sweetener
Recommendations for use: same application as powdered sugar
Typical uses include: stabilizing ganaches, improving softness during the storage of cakes or sponge cakes.
Warning: this material has a laxative effect. It is therefore advisable to inform the consumer of the presence of this ingredient in the recipe.
Sweetness: about 60% of that of beet or cane sucrose.