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

This overload can happen when large amounts of glucose are consumed, leading to increased production of sorbitol from glucose, or when the diet itself contains high levels of sorbitol.

From Science Daily • Dec. 17, 2025

The enzyme responsible for making sorbitol does not bind easily to glucose, meaning glucose levels must rise significantly before the process begins.

From Science Daily • Dec. 17, 2025

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

From Science Daily • Dec. 17, 2025

Once sorbitol reaches the liver, it is converted into a fructose derivative.

From Science Daily • Dec. 17, 2025

It does not occur free in plants, but is the first oxidation product from the hexatomic alcohol, sorbitol, which is present in the juice of the berries of the mountain-ash.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred