Our Best Quality Sorbitol is not fermented by yeast and does not react with proteins, so it will not react with flour proteins to give the Maillard reaction.
We are Sorbitol manufacturer which is excellent humectants and is used to extend the shelf life of many baked goods and fillings. Typical use level is about 5% Powdered sorbitol can also be used to replace surose in sugar reduced products such as biscuits.