Sorbitol is mainly used as a sweetener, stabilizer, etc. It is a food additive and is not used as a preservative. Sorbitol is a raw material that can be used to make vitamin C, and sorbitol also has moisturizing properties, which can replace glycerol, so it will be added to toothpaste for use. But in most cases, sorbitol is mainly used as a sweetener and added to foods, such as ice cream, cakes and biscuits, to enhance the sweetness of food. It is a commonly used additive in food industry nowadays.
Sorbitol is widely distributed in fruits, such as peaches, apples and pears, and can be derived from the reduction of glucose. Moreover, the sweetness of sorbitol is similar to that of glucose, but after sorbitol is absorbed by human body, it does not need to be controlled by islet, so after sorbitol is used, it will not cause the increase of blood sugar. So diabetics can eat it properly.
As a food additive, sorbitol is also labeled. If it is added to food too much, it may lead to adverse consequences.