Polarised light micrograph of crystals of D- sorbitol, an alcohol derived from the sugar sorbose. It was first found in the berries of the mountain ash, Sorbus aucuparia, but occurs in other fruits, seaweed and algae. For commercial use it is prepared from glucose. It is 60% as sweet as cane sugar. 70% of orally ingested sorbitol is converted to carbon dioxide without appearing as glucose in the blood. It is therefore widely used as a sweetener in diabetic confectionery. It is also used to prevent food drying out, and industrially in plasticizers, resins, and in leather, tobacco, and ink production. Magnification x10 at 35mm size.