What is E420?

Complete guide to understanding E420 (Sorbitol) in your food

The Quick Answer

E420 is a sugar alcohol sweetener derived from glucose that is approximately 60% as sweet as sugar with about 35% fewer calories (2.6 kcal/g vs 4 kcal/g), used in sugar-free and reduced-calorie products.

It’s used in chewing gum, candy, baked goods, ice cream, beverages, and diabetic foods.

It is considered safe by regulatory authorities (FDA GRAS, EFSA approved, JECFA “ADI not specified”). The primary consideration is its well-known laxative effect at high doses—consumption of 15+ grams in a single dose or 20-40+ grams per day may cause diarrhea, gas, bloating, and stomach cramps. This is not a toxicity concern but rather a physiological effect that requires dose awareness. Sorbitol is safe at normal food-use levels; labeling for laxative effects is required when polyol content ≥10%.

What Exactly Is It?

E420 is sorbitol—a six-carbon sugar alcohol produced by catalytic hydrogenation of glucose (or other sugars), converting the aldehyde group to a hydroxyl group.

Chemical formula: C₆H₁₄O₆; molecular weight 182.17; also known as glucitol.

E420 appears as an odorless white crystalline powder, flakes, or granules. It is very soluble in water (91 g/100 ml at 20°C) and slightly soluble in ethanol. The crystalline form is primarily (≥91%) D-sorbitol, with small amounts of mannitol, iditol, and maltitol.

Production: Sorbitol is commercially produced from glucose (primarily from cornstarch, but also from potato, tapioca, or wheat starch) via catalytic hydrogenation using nickel catalysts. While sorbitol occurs naturally in small amounts in fruits (plums, pears, peaches, apricots, cherries), the amounts are negligible; commercial extraction from fruits is not viable. All food-grade E420 is synthetically produced.

Mechanism: Sorbitol is poorly absorbed in the small intestine compared to glucose and sucrose, resulting in a much lower and slower rise in blood glucose and insulin levels. Unabsorbed sorbitol passes into the large intestine where it is fermented by colonic bacteria, producing gas, water, and short-chain fatty acids. This fermentation is why sorbitol has laxative properties at high doses.

Metabolism: Sorbitol absorbed from the small intestine is metabolized primarily in the liver via enzymatic pathways to glucose, fructose, and eventually to CO₂ and water.

Where You’ll Find It

E420 appears in many reduced-calorie and diabetic foods:

• Sugar-free chewing gum (major use)
• Sugar-free candy and sweets
• Baked goods (bread, cakes, cookies)
• Ice cream and frozen desserts
• Diabetic foods (chocolate, jams, jellies)
• Low-calorie beverages
• Protein bars and nutrition products
• Pet foods (dog and cat food)
• Shredded coconut
• Cosmetics (moisturizers, skin products)
• Pharmaceuticals (syrups, suspensions)
• Toothpaste and oral care products

E420 is one of the most widely used sugar alcohols globally, shared the biggest market among all polyols.

Why Do Food Companies Use It?

E420 serves multiple critical functional advantages:

60% sweetness with 35% fewer calories: Enables reduced-calorie product claims while maintaining pleasant taste.
Low glycemic index (GI=9): Minimal blood glucose impact; suitable for diabetic and blood-sugar-conscious consumers.
Non-cariogenic (non-cavity-forming): Unlike sugar, sorbitol does not promote tooth decay; valuable in toothpaste and oral care.
Humectant properties: Absorbs and retains water, maintaining moisture and texture in baked goods, candy, and confectionery.
Bulking and texturing agent: Creates volume and desired texture in confectionery and baked goods.
Stabilizer and thickener: Improves product stability and consistency.
Heat-stable and chemically inert: Remains stable at high processing temperatures without degradation.
GRAS/Approved status: Long history of safe use; low regulatory burden.

Is It Safe?

Yes—E420 is considered safe by regulatory authorities with no major toxicity concerns at normal food-use levels. FDA GRAS, EFSA approved, JECFA “ADI not specified” all indicate high safety confidence. The primary consideration is its well-known laxative effect at high doses, which is a physiological effect rather than a toxicity issue.

The FDA classifies sorbitol as GRAS (Generally Recognized As Safe) for use as a sweetener, humectant, sequestrant, stabilizer, and texturizer.

The EFSA approved sorbitol E420(i) and sorbitol syrup E420(ii) as food additives with “quantum satis” (no maximum limit) use level authorization for Group I foods, and with various use levels for other food categories.

The JECFA classified sorbitol as safe with “ADI not specified”—one of the highest safety confidence designations indicating no need for further evaluation.

What Are The Health Concerns?

E420 has no major toxicity concerns, but does have well-known dose-dependent gastrointestinal effects:

Laxative effect (expected and dose-dependent): The primary “side effect” is laxative action at high doses. Consumption of 15+ grams in a single dose or 20-40+ grams per day can cause diarrhea, gas, bloating, stomach cramps, and abdominal discomfort. This is not a toxicity concern but rather a physiological consequence of sorbitol’s poor absorption and fermentation in the colon. EU requires labeling warning “excess consumption can cause laxative effect” when polyol content ≥10%; US requires similar labeling.

FODMAP sensitivity (IBS, sensitive individuals): Sorbitol is a fermentable oligosaccharide (polyol) that may trigger symptoms in individuals with IBS or FODMAP sensitivity (irritable bowel syndrome triggered by fermentable carbohydrates). For these populations, sorbitol consumption should be limited or avoided.

Potential prebiotic effects (mixed implications): Sorbitol that reaches the colon ferments and feeds beneficial gut bacteria, potentially providing prebiotic benefits and supporting digestive health. However, in IBS-sensitive individuals, this fermentation causes bloating and gas. Net effect depends on individual microbiome.

Rare allergic sensitivity: Extremely rare individuals may experience allergic reactions (headaches, nausea, diarrhea, other reactions). This is exceptional, not common.

No documented toxicity or carcinogenicity: Decades of use with no adverse toxicology findings at normal consumption levels.

Safe for children and special populations: Appropriate for all groups at normal food levels, though high consumption should be avoided due to laxative effects.

Sorbitol metabolism in individuals with fructose malabsorption: Individuals with fructose malabsorption may have difficulty with sorbitol since it’s metabolized to fructose; these individuals should limit sorbitol consumption.

Health Benefits (Documented)

EFSA has documented two major health benefits compared with sugar:

1. Reduced post-prandial blood glucose: Sorbitol’s low glycemic index (GI=9) means it produces minimal blood glucose rise compared to sugar. This is beneficial for diabetics and blood-sugar-conscious consumers.
2. Maintenance of tooth mineralization: Sorbitol is non-cariogenic (does not promote cavities) and does not decrease tooth mineralization like sugar does. This benefit is documented by EFSA and makes sorbitol suitable for oral care products.

Natural vs Synthetic Version

E420 is synthetically produced—while sorbitol occurs naturally in some fruits, commercial production is entirely synthetic.

Sorbitol is chemically synthesized via catalytic hydrogenation of glucose (primarily from cornstarch). While trace amounts occur naturally in plums, pears, peaches, and apricots, commercial extraction is not viable; all food-grade E420 is synthetically produced.

Natural Alternatives

Want to avoid E420?

Alternative sweeteners include:

• Xylitol (E967) – sugar alcohol; similar properties but more expensive
• Erythritol (E968) – sugar alcohol; lower calorie; emerging cardiovascular concerns
• Stevia (E960) – natural plant extract; 200-300× sweeter; zero calories
• Monk fruit – natural sweetener; 150-200× sweeter; zero calories
• Mannitol (E421) – sugar alcohol; similar to sorbitol
• Regular sugar – accept full calories and glycemic impact
• Honey/maple syrup – natural alternatives with calories and nutrients

The Bottom Line

E420 (Sorbitol) is a sugar alcohol sweetener that is considered safe by regulatory authorities (FDA GRAS, EFSA approved, JECFA “ADI not specified”). It provides 60% sweetness with 35% fewer calories and a low glycemic index, making it valuable for reduced-calorie and diabetic products. The primary consideration is its dose-dependent laxative effect—consumption of 15+ grams in a single dose or 20-40+ grams daily may cause diarrhea, gas, and bloating. This is not a toxicity concern but a physiological effect that requires dose awareness and is addressed through labeling requirements.

Regulatory Safety Consensus: FDA GRAS, EFSA approved (quantum satis use), JECFA “ADI not specified”—unanimous high-confidence safety designation from major authorities.

Primary Effect vs Toxicity: Laxative action at high doses is a physiological effect (consequence of poor absorption and colonic fermentation), not a toxicological hazard. Effect is dose-dependent and well-characterized.

50+ Year Safety Record: Safe use in processed foods for nearly half a century without serious adverse event reports.

Health Benefits (Documented): EFSA confirmed two benefits: (1) reduced post-prandial blood glucose vs sugar, and (2) maintenance of tooth mineralization (non-cariogenic).

Laxative Threshold Well-Defined: ~15 grams single dose or cumulative 20-40+ grams daily triggers laxative effect; well below these levels (typical food portions) poses no concern.

Labeling Requirements Address Consumer Awareness: EU/US require warning labels “excess consumption can cause laxative effect” when polyol content ≥10%, enabling informed consumer choice.

FODMAP Sensitivity Consideration: Individuals with IBS or FODMAP sensitivity should limit sorbitol due to fermentation triggering symptoms.

No Documented Toxicity or Carcinogenicity: Decades of testing show no adverse toxicology at normal consumption levels.

Recommendation: E420 is safe for the general population at normal food consumption levels. The documented laxative effect is a physiological consequence that should inform consumption decisions, particularly for individuals sensitive to GI effects or with IBS/FODMAP sensitivity. For these populations, alternative sweeteners (stevia, monk fruit, xylitol) without laxative effects may be preferable. For general consumers, sorbitol represents an effective, safe option for reduced-calorie products with the documented benefit of not promoting tooth decay.