AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
D-Sorbitol is a recognized as safe artificial sweetener that is often used in candies and gum. It is a sugar alcohol that is slowly absorbed by the body and has about 1/2 the sweetening power of table sugar.
In small amounts, D-Sorbitol is considered safe. In large amounts (over 50g) intestinal disturbances can occur (in some people it can happen with much less dosage). While most sorbitol used in the US is chemically formulated, it can also be naturally found in some fruits and berries.
The controversy surrounding sorbitol is the excess buildup that is found in some diabetics. Diabetic retinopathy and neuropathy may be related to excess sorbitol in the cells of the eyes and nerves.
In the diabetic classes I teach, I recommend limiting the use of all artificial sweeteners -- not just sorbitol. While they are a boon to the diabetic calorie-wise, too much may be harmful.
