Xylitol

Xylitol

Molecular-Formula: C5H12O5

Xylitol is a new natural sweetener made from corncob or sugar cane bagasse. Xlitol also exists in various plants such as vegetables, fruits and wild mushrooms.

Characteristics

I. Appearance Xylitol is white crystalline powder, a new natural sweetener made from corncob or sugar cane bagasse. It’s sweetness level equals that of sucrose. Xylitol also exists in various plants such as vegetables, fruits and wild mushrooms.

II. Solubility: Xylitol is soluble in water. When eaten it gives a pleasant cool and fresh sensation owing to its character of high endothermic in solution.

III. No Fermentation Xylitol is anti-cariogenic because xylitol can’t be utilized by buccal cariogenic bacteria and thus prevents the growth of bacteria and acid.

IV. Sweetness The sweetness of xylitol equals that of sucrose at normal temperature; it is 1.2 times of sucrose at lower temperatures.

V. Chemical Stability Xylitol has a nature of high heat-resistance; it is passive to acid and alkali; it will not react on amino phenol and protein. It can supply liver glycogen and improves liver function, this is the reason why xylitol is ideal for use in the resuscitation of patients from diabetic and hepatic coma.

VI. Xylitol is widely used in foods, medicine and light industries.