Title: Alternative Sweeteners

Sorbitol and Mannitol 327
is used as a bulking agent and sweetener. When only sorbitol is used as the
bulking agent, a high-intensity sweetener may be needed because sorbitol is only
approximately 60% as sweet as sucrose.
Sorbitol can also be used in sugar-based baked goods to extend the product’s
shelf-life. Sorbitol works as a humectant, attracting moisture from the environment.
It holds onto this moisture, maintaining the proper balance and not
allowing the baked good to dry out.
6. Surimi
Sorbitol is used to make Surimi products such as imitation crabmeat, shrimp,
and lobster. Surimi is fish (pollack) that is processed and frozen. It is then shipped
to the imitation seafood manufacturers who color it and mold it into the shape
of the seafood they wish to imitate. This product has enjoyed tremendous growth
in the U.S. market and has always been extremely popular in the Asian markets.
Because Surimi is frozen, shipped, and subjected to freeze-thaw cycling in
transit, the primary muscle protein of the fish becomes denatured, resulting in a
reduction of gel-forming ability and gel strength. As deterioration of Surimi quality
progresses, the Surimi becomes unsatisfactory for the production of highquality
imitation seafood products. A cryoprotectant is needed to protect the Surimi
from the freeze-thaw cycle (9).
Initially, the Japanese used sucrose as the primary cryoprotectant in Surimi
at levels of 6–8%. The resulting product had good freeze-thaw stability, but the
sucrose had imparted an undesirable sweetness to the Surimi analog and in some
cases caused a significant color change in the Surimi paste. These two problems
led to the evaluation of sorbitol in blends with sucrose.
Sorbitol proved effective. It lowered the sweetness (60% that of sucrose)
and improved the flavor of the Surimi analog. It served as an effective cryoprotectant
because of its ability to lower the freezing point of water, and it prevented
the deterioration of the Surimi’s texture because of its ability to maintain proper
moisture balance. Crystalline sorbitol can be used alone or in combination with
sucrose. Sorbitol solution is also effective as a flavor enhancer and cryoprotectant
and can be used in place of crystalline sorbitol/sucrose blends (10).
7. Cooked Sausages
Sorbitol can be used in cooked sausages to improve the flavor and method of
cooking. The term ‘‘cooked sausages’’ is defined in the USDA Regulation 9 CFR
318.7 and includes products labeled as ‘‘franks,’’ ‘‘frankfurters,’’ and ‘‘knockwurst.’’
It does not include raw sausage products such as ‘‘brown and serve’’
products.
When frankfurters are cooked commercially, such as at a sports stadium
or convenience market, the sausage is cooked continuously and can spend a great