Origin
Sorbit was formerly obtained from the mountain ash, whose fruits contain up to 12% sorbitol. However, its diverse use in the food industry requires industrial production of E 420. Therefore, E 420 is enzymatically derived from glucose (from wheat and corn starch), where genetically modified organisms may also be used. Sorbit has the property of being easily soluble in water and very stable against heat and acid. Since sorbitol binds water very well, E 420 is also widely used as a humectant.
Usage
Sorbit is added to many dietetic foods as a sweetener because it has the advantage that no insulin is released during its metabolism. Therefore, E 420 can be found in a range of sugar-free products such as chewing gum, ice cream, confectionery, and desserts. Furthermore, it is present in regular foods like sauces, mustard, and dietary supplements.
Risks
Sorbit is considered safe. However, consumption above 50 g/day can lead to diarrhea and bloating. Individuals suffering from fructose or sorbitol malabsorption should avoid this substance.