Sorbitol

<p>The majority of sugar substitutes approved for food use are artificially-synthesized compounds. However, some bulk natural sugar substitutes are known, including <a title="Sorbitol" href="/wiki/Sorbitol">sorbitol</a> and <a title="Xylitol" href="/wiki/Xylitol">xylitol</a>, which are found in <a title="Berry" href="/wiki/Berry">berries</a>, <a title="Fruit" href="/wiki/Fruit">fruit</a>, <a title="Vegetable" href="/wiki/Vegetable">vegetables</a>, and <a title="Mushroom" href="/wiki/Mushroom">mushrooms</a>.&nbsp;</p>

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It is not commercially viable to extract these products from fruits and vegetables, so they are produced by catalytic <a title="Hydrogenation" href="/wiki/Hydrogenation">hydrogenation</a> of the appropriate reducing sugar. For example, <a title="Xylose" href="/wiki/Xylose">xylose</a> is converted to xylitol, <a title="Lactose" href="/wiki/Lactose">lactose</a> to <a title="Lactitol" href="/wiki/Lactitol">lactitol</a>, and <a title="Glucose" href="/wiki/Glucose">glucose</a> to sorbitol. Other natural substitutes are known, but are yet to gain official approval for food use.</p>