Sorbitol as a sweetener is used in a wide range of low-calorie food products. Despite its desirable properties and widespread use, the crystallization process of sorbitol is still one of the most complex and difficult processes" Liquid sorbitol is usually given in a concentration of 70o/o. Sorbitol powder has many different uses, including applications in the pharmaceutical, cosmetic and chemical industries. Preparation of sorbitol powder by crystallization method is a common method that has a relatively long history in the world. In the present study, the crystallization behavior of sorbitol syrup (including concentration, process temperature and pressure, ratio of nucleating compounds to the mother liquor, cooling temperature and crystallization time) for use in food industry (specifically in chewing gum formulation), has been studied and according to the required characteristics (homogeneous and uniform white color, maximum moisture 1olo, sorbitol content 98%, reducing sugars less than 0.3o/o, pH in the range of 5 to 7), was optimized. The results showed that in the studied moisture contents and temperatures, decreasing the moisture contents and increasing the crystallization temperature (in the studied areas) increase the formation of gamma sorbitol. In all studied crystallization conditions, the crystal content increased during the first 10 to 15 minutes of the experiments. The highest growth rate of crystallization was observed in the first 7 minutes of the process. Crystallization yield was 83% undq optimal conditions. The effect of the final moisture content on the density of sorbitol crystals w\s significant and it was shown that with increasing the final moisture content, the density bf the crvstals shows a sienificant decrease.