Sorbitol[pronunciation?], also known as glucitol[pronunciation?], is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes.[1] It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2.[2] While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
Starting at
IUPAC name (2S,3R,4R,5R)-Hexane-1,2,3,4,5,6-hexol |
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Other names D-glucitol; D-Sorbitol; Sorbogem; Sorbo |
CAS Number | 50-70-4 |
ChEBI | CHEBI:17924 |
ChEMBL | ChEMBL1682 |
ChemSpider | 5576 |
DrugBank | DB01638 |
Jmol interactive 3D | Image |
MeSH | Sorbitol |
PubChem | 5780 |
UNII | 506T60A25R |
InChI[show] |
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SMILES[show] |
Chemical formula | C6H14O6 |
Molar mass | 182.17 g/mol |
Appearance | white crystalline powder |
Density | 1.489 g/cm3 |
Melting point | 111 °C (232 °F; 384 K) |
Boiling point | 290–295 °C (554–563 °F; 563–568 K) |
Solubility in water | 2350 g/L |
ATC code | A06AD18 A06AG07 B05CX02 V04CC01 |
NFPA 704 | |
Flash point | 100 °C (212 °F; 373 K) |
Autoignition
temperature |
150 °C (302 °F; 423 K) |