Title: Alternative Sweeteners

Sorbitol and Mannitol 329
‘‘caplocking.’’ Sorbitol helps eliminate crystallization and its undesirable effects
by developing a more complex solids system in syrups that makes them less
readily crystallizable.
10. Oral Care and Toothpaste
Sorbitol is used in toothpaste and other oral care products as the primary sweetener.
Sorbitol solution and noncrystallizing sorbitol solution are the primary types
of sorbitol used. The role of oral care products is to prevent tooth decay. As
mentioned previously, sorbitol does not lower the pH of the mouth so will not
promote the growth of bacteria that can lead to tooth decay. The fact that sorbitol
is only 60% as sweet as sucrose is a benefit because the oral care product will
not be too sweet and cloying. The cool taste of sorbitol caused by its negative heat
of solution is also helpful because it enhances the mint flavor of the mouthwash or
toothpaste.
Sorbitol is also used because of its humectant properties. Sorbitol is a static
humectant, meaning it picks up moisture and retains that moisture over time. It
does not have the rapid moisture gain and loss cycle of other polyols, such as
glycerin. For this reason, sorbitol is used by itself or in combination with other
polyols to maintain the appropriate moisture balance in the toothpaste or mouthwash
(Fig. 3).
Sorbitol is used as a bodying agent to give oral care products the appropriate
mouth-feel. The viscosity of sorbitol solution or noncrystallizing solution gives
the mouthwash or toothpaste a smooth feel without making them too thick (Fig.
5).
11. Special Dietary Foods
Flavor, palatability, and texture are often lost to a noticeable extent when foods
are modified for dietary reasons. Sorbitol has been used as an adjunct in these
products to make them more palatable. Its sweet, cool taste and humectant properties
lend it to application in many product types. The variety of foods is almost
endless and includes dried fruits, granola bars, ice cream, jams, roasted nuts, and
pancake syrup in addition to the products discussed in the previous sections.
B. Mannitol Applications
1. Chocolate-Flavored Compound Coatings
Mannitol can be used in chocolate-flavored compound coatings that are used to
enrobe ice creams and confections such as marshmallows and butter creams.
Mannitol replaces the sucrose in this application to make a sugar-free compound