Maintain the freshness of your cakes, bread, muffins, and more with Sorbitol! Easy to incorporate, this ingredient can withstand the high temperatures of the oven and combines well with other common baking ingredients like fats, sugars, and gelling agents. Clearer than sugar, this is the perfect alternative for dishes you wish to remain clear: think candies, gummies, and jellies of all kinds. It also prevents crystalization, another bonus when preparing anything gelled. Versatile and easy to use, you’ll find yourself reaching for this all-purpose ingredient every time you bake.
What is Sorbitol?
Manufactured from the glucose produced from cornstarch, Sorbitol is, at its most basic, a sugar alcohol. One of the most popular sugar substitutes, it’s widely used in everything from candies and baked goods to syrups and beverages. Less caloric and considerably less sweet than cane sugar, it’s a naturally occurring alternative that you’ll find in many whole foods, most commonly stone fruits and berries. For the calorie-conscious, it’s a great option, but the benefits don’t stop there: Sorbitol is also considerably easier on your teeth and doesn’t have the same blood sugar spiking effects.
While there are many health benefits, Sorbitol has become even more popular as a moisture stabilizing agent in baked goods, confectionery, and even chocolate. Anything that tends to become dry or harden is renewed and enhanced by the addition of Sorbitol.