Sorbitol is a sugar alcohol commonly known as D-glucitol. It is synthesized from glucose by a reduction reaction altering the aldehyde group to a hydroxyl group. The body slowly metabolizes sorbitol, minimizing the possibility of increasing the insulin level, and this makes it a good sweetener for diabetic patients. Sorbitol finds diverse applications in the food industry, and its purity is a significant factor to be considered before it is used as an additive to food. Various types of ion-exchange and membrane technologies have been applied for purifying this compound. This chapter is aimed to illustrate the different ion-exchange chromatographic techniques for demineralization/deashing of sorbitol with future perspectives.