The composition of xylitol is 1,2,3,4,5-pentanol. It is a natural sweetener extracted from birch, oak, corn cobs, bagasse and other plant materials.

Xylitol tastes better at low temperatures, and its sweetness can reach 1.2 times that of sucrose. Xylitol tends to be slightly cooler in the mouth because it is soluble in water and absorbs some heat when it dissolves.

Xylitol is white crystal or crystalline powder, very soluble in water, slightly soluble in ethanol and methanol, melting point 92 ~ 96 ℃, boiling point of 216 ℃. 10% aqueous solution pH 5.0 ~ 7.0.

Xylitol sweetness is comparable to sucrose, dissolved in water, can absorb a lot of heat, is the largest value of all sugar alcohols in the sweeteners in the absorption of a kind of heat value, so the solid form of food, it will produce a pleasant cool feeling in the mouth. When consumed in solid form, it produces a pleasant cooling sensation in the mouth.

Expanded Information

In nature, xylitol is widely found in a variety of fruits and vegetables, but the content is very low. Commercial xylitol is made from corn cobs, bagasse and other agricultural crops, after deep processing, is a natural and healthy sweetener.

Xylitol white crystals, similar in appearance to sucrose, is the sweetest sweetener among polyols, with a cool taste, sweetness equivalent to sucrose, and calories equivalent to glucose. It is the sweetener of the future, a sucrose and glucose substitute.

Xylitol is white crystals that resemble sucrose in appearance and taste. In terms of food grade, xylitol is broadly and narrowly defined. Broadly defined as carbohydrates and narrowly defined as polyols. This is because xylitol is only slowly absorbed or partially utilized.

Low calorie count is one of its main features: at 2.4 calories per gram, it is 40% less than other carbohydrates. Xylitol has been used in foods since the 1960s. In some countries it is a very popular sweetener for diabetics. In the U.S., it can be added to foods as a food additive for some specific purposes without dosage restrictions.

Xylitol is the best sweetener against dental caries (which is one of the first characteristics of xylitol to be recognized by us) and has been certified in different cases over a period of 25 years. The property that xylitol reduces dental caries is applicable in both high-risk groups (high incidence of dental caries, low nutrition, and low oral hygiene) and low-risk groups (protection of the teeth using all current dental protection measures, and a low rate of cavity production).

Baidu Encyclopedia - Xylitol