Sorbitol is a natural product found in apples, pears, peaches, and prunes. It is obtained by the hydrogenation of glucose. It is not a sugar, but a polyalcohol; a combination of sugar and alcohol. Sorbitol has a great ability to reduce water activity and therefore extend shelf life. It can withstand high temperatures and has an emulsifying effect. It is often used in the preparation of nut based fillings. It acts as a stabiliser because, being hygroscopic, it captures little moisture and prevents the solids and nut oil separating. The sweetness of sorbitol can vary between 50-70% of the sweetness of sucrose.
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