Reducing sugar intake is becoming an increasingly popular health choice at the moment, and with this, we are seeing a rise in the use of sugar substitutes. Two plant-based sugar alternatives that often appear are monk fruit and sorbitol. Whilst they are both sugar alternatives, they are used and processed in different ways. In this guide, we will answer the basic questions around sorbitol, and compare it to monk fruit sweetener.
What is sorbitol?
Sorbitol is a sugar alcohol that’s found in fruits like apples, pears and peaches in small amounts. However, the sorbitol used in a lot of commercial food products is typically manufactured from glucose derived from corn or wheat starch. Despite the name, sugar alcohols do not contain any ethanol, it’s simply a carbohydrate with a chemical structure between sugar and alcohol. Sorbitol is around 60% of the sweetness of sugar and provides fewer calories, making it a popular choice in many sugar-free food products.
Is sorbitol sugar-free?
Yes, sorbitol is sugar-free. Foods that contain sorbitol are usually sugar-free, as sorbitol isn’t classified as a sugar, but rather a sugar alcohol. Although sorbitol is sugar-free, it doesn’t mean it’s calorie-free or has no effects on your body.
What is sorbitol found in?
Sorbitol is very common in food products such as:
- Sugar-free chewing gum
- Sugar-free sweets and mints
- Diet desserts
- Reduced-sugar ice cream
- Protein bars
- Low-sugar baked goods
- Toothpaste
- Mouthwash
- Cough syrups
- Liquid medicines
- Vitamins and supplements
Sorbitol isn’t just used for its sweetness, it also helps foods retain moisture, improves texture, and increases the shelf life of products.
Monk Fruit vs Sorbitol
Although monk fruit and sorbitol help reduce sugar intake, they perform very differently when it comes to nutrition and everyday use.
| Feature | Monk Fruit | Sorbitol |
| Source | Natural monk fruit (Lo Han Guo) | Sugar alcohol, usually produced from glucose |
| Sweetness | 200–300x sweeter than sugar | Around 60% as sweet as sugar |
| Calories | 0 | Around 2.6 calories per gram |
| Sugar | None | Sugar-free but contains carbohydrates |
| Blood Sugar Impact | Does not raise blood glucose | Low impact but not zero |
| Digestive Tolerance | Generally well tolerated | Large amounts may cause bloating, gas and diarrhoea |
| Tooth Friendly | Yes | Yes |
| Common Uses | Drinks, baking, desserts, cooking | Sugar-free sweets, gum, medicines and processed foods |
| Best For | Everyday sugar replacement | Occasional use in processed products |
Is sorbitol bad for you?
No, sorbitol isn’t considered ‘bad’ or ‘harmful’ for most people when consumed in moderation, but there are some downsides worth noting.
Digestive issues with sorbitol
As sorbitol isn’t completely absorbed in your body, excess amounts can travel into your large intestine, where it’s then fermented by your gut bacteria and can lead to bloating and digestive issues. Some sugar-free products have warnings that excessive consumption can induce a laxative effect.
Sorbitol and blood sugar
Sorbitol can still cause a rise in blood glucose levels, albeit low. For many people managing diabetes or following a low-carb, low-sugar diet, natural sugars like monk fruit are often preferred because they provide sweetness without affecting blood sugar levels or calorie intake.
Monk fruit vs sorbitol: What’s best for everyday use?
If you want to reduce sugar intake, both monk fruit and sorbitol can offer a reduced sugar option, without compromising the sweet taste, but if you are looking for a sugar substitute to use every day, monk fruit has some clear advantages.
Monk fruit advantages over sorbitol
- Naturally derived sweetness
- Zero calories
- Zero sugar
- No artificial aftertaste
- No known laxative effects (when consumed normally)
- Suitable for keto and low-carb lifestyles
- No spike in blood glucose levels
However, sorbitol is often chosen by manufacturers because it’s cheap and adds texture to products. To learn more about monk fruit, view our blog: ‘What is monk fruit?‘
Monk fruit vs sorbitol at Buddha Fruit
Between monk fruit and sorbitol for everyday use, monk fruit is the preferred option due to its sweetness, zero sugar content, and zero calories. It’s more common for food manufacturers to use sorbitol for its other qualities, like increased shelf life, improvements to texture, and moisture retention. View our range of monk fruit products here.