Sorbitol Food Service

Chef Lab Sorbitol is a natural polyalcohol (E-240) of plant origin, usually obtained from glucose. It provides a soft and clean sweetness, making it an essential multifunctional technical ingredient in high-end pastry and professional ice cream making.

It acts as an excellent humectant, retaining moisture in doughs and ganaches to prevent them from drying out and extending their shelf life. In addition, thanks to its high antifreeze power, it allows for much creamier and more spreadable ice creams and sorbets at low temperatures without adding excessive sweetness, while preventing sugar crystallization.

FORMAT: 350 gr

INGREDIENTS:

Sorbitol powder (E-420). Polyalcohol of natural origin found in fruits, obtained by hydrogenation of glucose.

DOSAGE AND USE:

Use as a humectant, sweetener, and texturizing agent in food preparations.

Approximate doses:

• Pastry and confectionery: 30–150 g/kg
• Ice creams and creams: 20–80 g/kg
• Chocolates and marzipans: 10–50 g/kg
• Can be dissolved directly in water or incorporated into doughs and mixtures. Provides moderate sweetness (≈60% of sugar), improves preservation, and prevents drying.

APPLICATIONS:

Pastry and bakery products

Fillings and creams

Ice creams and sorbets

Sugar-free candies and confectionery

Chocolates and marzipans

Dietary and functional preparations