Sorbestrin is a thermally stable preparation formed from fatty acid esters of sorbitol and sorbitol anhydrides, developed as a substitute for vegetable oils in applications involving heat, such as frying and baking. Like other engineered fat replacers, it is designed to provide the cooking performance and mouthfeel of fat with far fewer absorbable calories, and its thermal stability is its selling point where ordinary fat substitutes break down. Its use in food is subject to regulatory approval, safety evaluation, and labelling rules that differ between markets, so manufacturers must confirm local permitted status before formulating with it.