Primarily, Sorbitol is utilized as a sweetening agent in the manufacturing of baked goods, chocolates, ice creams, and candies, given its composition of 60% sucrose content and 2.6 calories per gram. This product also offers excellent moisture stabilization, which enhances the quality of finished food products and extends their shelf life. Moreover, sorbitol can endure high temperatures and exhibits superior binding properties with other ingredients, including fats and gelling agents. The increasing consciousness about preserving the freshness of bread rolls, frozen desserts, and chocolates for an extended period, due to growing consumer concerns about the negative health impacts resulting from the degradation of finished goods, is anticipated to boost the use of sorbitol. The escalating demand for baked goods and confectionery items, spurred by the introduction of new products in the frozen desserts and liquor chocolates segments, is projected to drive the demand for sorbitol in the coming seven years.
Sorbitol, a humectant and sweetener, is employed in the creation of toothpaste and mouthwash. This product, which serves as a sugar substitute, contains crystals with a high refractive index and aids in reducing the risk of tooth decay. Additionally, sorbitol's superior ability to prevent water loss is anticipated to significantly contribute to its increased use in toothpaste formulations. Over the next seven years, dental product manufacturers are expected to prominently feature chemically-derived glycerol and glycols as humectants in the production of tooth gels and other creams. The growing market presence of herbal tooth care products over the last decade, driven by heightened awareness of oral health and the value of herbal ingredients, is projected to broaden the use of sugar alcohols like sorbitol. In 2017, global toothpaste sales amounted to USD 13.54 billion and are forecasted to reach USD 18.25 billion by 2025, growing at a CAGR of 4.4% from 2018 to 2025. Companies in the consumer goods sector, such as Unilever and Colgate-Palmolive, are ramping up their investments in innovative oral care product developments.
The presence of other sugar alcohols and traditional sucrose syrups in industries such as food & beverage, chemicals, pharma, personal care, and animal feed is anticipated to present a significant challenge to the sorbitol and maltitol market. Sugar syrup is projected to continue being one of the most cost-effective sweetening ingredients in the food & beverage and pharmaceutical industry due to its ready availability and lower prices compared to other artificial sweeteners. Additionally, the rising demand for other polyols like mannitol and xylitol as a low-calorie ingredient in the nutrition sector, driven by new product introductions by companies such as DuPont, is expected to reduce the use of sorbitol over the next seven years. A comparison table of sugar alcohols based on their properties is provided below. In recent years, high-intensity sweeteners (HIS) have been gaining popularity due to their higher sweetening content compared to regular table sugar or sucrose. Stevia, a natural high-intensity sweetener, contains no calories and is 200-300 times sweeter than sugar.
This section will provide insights into the contents included in this sorbitol market report and help gain clarity on the structure of the report to assist readers in navigating smoothly.
Market drivers and restraints
Key market opportunities prioritized
Latest strategic developments
Market size, estimates, and forecast from 2018 to 2030
Market estimates and forecast for product segments up to 2030
Regional market size and forecast for product segments up to 2030
Market estimates and forecast for application segments up to 2030
Regional market size and forecast for application segments up to 2030
Company financial performance
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