Sorbitol
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Sorbitol
Sorbitol – the stabilising element in ganache
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Sorbitol is a versatile sugar substitute used in patisserie for its stabilising and moisture-retaining properties. It plays a subtle but important role in ganaches. Its hygroscopic action keeps ganache moist and prevents drying out, which is essential for keeping quality. Sorbitol also helps maintain a stable structure, resulting in a silky texture without fat separation. Because sorbitol is less sweet than other sugars, it contributes to a balanced flavour in which the complexity of the chocolate takes centre stage. These properties make it a popular ingredient with pastry chefs seeking quality and perfection.
In brief – Less sweet than ordinary sugar, but hygroscopic (moisture-retaining). Extends keeping quality, prevents drying out and stabilises the structure of ganaches and confectionery.