山梨醇味甜，極易溶于水，微溶于甲醇、乙醇和乙酸，在水中溶解時吸收大量的熱量，有清涼口感，與金屬離子有螯合作用，化學性質穩定，不與酸堿發生化學反應，不與可溶性氨基化合物發生美拉德反應，對微生物的抵抗力比相應的糖強。
Sorbitol sweet taste, easily soluble in water, slightly soluble in methanol, ethanol and acetic acid, absorb a lot of heat when dissolved in water, have cool and refreshing on the palate, with metal ion chelation, stable chemical properties, does not react with acid and alkali, not with soluble amino compounds in maillard reaction, the microbial resistance is better than the corresponding sugar.