It is used in baking and gum making industries. Liquid sorbitol, which is considered as a sugar alcohol, has a significant effect on the absorption of food moisture due to its hydrophilic groups. Replacing sucrose with polyol sweeteners leads to a softer texture and increases the shelf life of the cake.

Functional characteristics

• Improving flowability and viscosity
• Use less sugar
• Increasing shelf life and creating a softer texture in the cake