Comparing E420II - Sorbitol syrup vs E495 - Sorbitan monopalmitate

Overview

E420II - Sorbitol syrup

Sorbitol syrup (E420II) is a sugar alcohol solution used to sweeten, keep foods moist, and add body without using regular sugar. It tastes mildly sweet, has fewer calories than sugar, and helps products stay soft and smooth. You’ll find it in sugar-free sweets, baked goods, and special diet foods.

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E495 - Sorbitan monopalmitate

Sorbitan monopalmitate (E495) is an emulsifier that helps fat and water mix. It stabilizes textures in foods like spreads, sweets, and baked goods, and it works well with other emulsifiers to keep products smooth and uniform.

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Synonyms
E420ii
Sorbitol syrup
E495
Sorbitan monopalmitate
Functions
bulking agenthumectantsweetener
emulsifierstabilizer
Origins
Plant
Synthetic
Plant
Animal
Synthetic
Products

Found in 151 products

Found in 0 products

Search rank & volume
#397160 / mo🇺🇸U.S.
#365250 / mo🇺🇸U.S.
Awareness score

×0.18
under-aware

Awareness data is not available.

Search volume over time

Search history data is not available.

Interest over time for 2 keywords in U.S. during the last 10 years.

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Popular questions

  1. How much sorbitol in sugar free syrup?

    It varies by product—there’s no standard amount. Sorbitol syrup itself is typically about 70% sorbitol by weight; check the label for sugar alcohols (polyols) per serving, which often total a few grams.

  2. How much sorbitol is in sugar-free syrup?

    It depends on the brand and recipe; many sugar-free syrups use sorbitol solution that is about 70% sorbitol. The nutrition label’s sugar alcohols (polyols) per serving shows the amount, often a few to several grams.

  3. What is humectant sorbitol syrup?

    It’s an aqueous solution of sorbitol (E420ii) used as a humectant to retain moisture, keep products soft, prevent crystallization, and add mild sweetness and bulk.

  4. Which is less sweet corn syrup or sorbitol?

    Regular corn syrup (glucose syrup) is generally less sweet than sorbitol: sorbitol is about 50–60% as sweet as sucrose, while typical corn syrup is roughly 30–50% depending on its DE.

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