Abstract: Sorbitol is a kind of phosphorus-free water holding agent, the effects of sorbitol addition on the characters of bacon were studied, including water holding capacity, texture, sensory evaluation and the distribution of moisture. The results showed that the added sorbitol could improve moisture content, reduce loss rate of products, and improve product yield. Meanwhile, during the bacon processing, sorbitol could reduce three kinds of water activity, through the low field nuclear magnetic resonance (NMR) studying. Hardness and chewiness were obviously improved (p<0. 05) , while flexibility and cohesion were not significant (p>0. 05) . When volume of addition was 8% or less, sorbitol could significantly improve the taste, juiciness of products, and the optimal adding amount for overall acceptability was 8%. Texture, water holding capacity, T21, T22 and T23 with the juiciness of products had a significant correlation, but with other senses indicators, correlation was not significant.