In pome fruit such as pears the main sugar is fructose (54-63%), sorbitol accounts for 22-31%, glucose for 11-15% and sucrose for 4-5%. During ripening, sucrose increases and sorbitol decreases without changing the Brix.
Sorbitol is extensively used for the replacement of refined carbohydrates as food sweeteners and additives.
It was first isolated from the sorb berries of the mountain ash; hence its name. It was used as an additive because of it humectants property as well as it sweetening effect. It is used in cough syrup, mouthwashes and tooth paste.
Sorbitol has good heat stability, resistance to thermal and non-enzymatic browning and is an excellent bulking or bodying agent.
Sorbitol
