Xylitol (CAS No. 87-99-0) is a naturally occurring pentose sugar alcohol with the chemical formula C₅H₁₂O₅. It is widely found in fruits (such as strawberries and plums), vegetables (such as cauliflower), and plants such as birch and corncobs. It can be produced by the hydrogenation reduction of hydrolyzed plant fiber.
As a sugar substitute, xylitol has a sweetness comparable to sucrose (approximately 1:1), but is lower in calories (2.4 kcal/g) and has a distinctive refreshing taste. Because it is absorbed slowly by the body, it requires less insulin, and its glycemic index (GI) is only 7 (compared to 65 for sucrose), making it suitable for diabetics.
Xylitol, as a multifunctional natural sweetener, has been applied in numerous fields: In the food industry, it is not only a core sweetener in sugar-free chewing gum, candy, and beverages, but is also widely used in low-calorie ice cream and baked goods to replace traditional sugars; in the pharmaceutical field, its low glycemic index is utilized to develop foods specifically for diabetes, while it serves as an antibacterial ingredient in nasal sprays to inhibit pathogen colonization and as a stabilizer in intravenous nutrient solutions; in the daily chemical industry, its anti-caries properties are incorporated into oral care products such as toothpaste and mouthwash, and its hygroscopic and moisturizing functions are applied to skin care products such as lip balms; in the industrial sector, xylitol is used as a raw material to synthesize plasticizers and environmentally friendly surfactants, fully demonstrating its cross-industry value in healthy consumption and green manufacturing.
Product Specifications and Properties
- Chemical Formula: C5H12O5;
- Molecular Weight: 152.146;
- CAS Registry Number: 87-99-0;
- Melting Point: 94 to 97℃;
- Flash Point: 261.9℃;
- Purity: 99%;
- Appearance: White powder;
- Detection Method: High Performance Indication (HPLC);
- Standard: USP (United States Patent and Trademark Office).
Product Development and Application
According to my country's "Hygienic Standard for the Use of Food Additives" (GB2760-1996), xylitol can replace sugar in candies, pastries, and beverages as needed for normal production. The label should indicate that it is suitable for diabetics. In actual production, xylitol can be used as a sweetener and humectant. The recommended usage in food is: chocolate, 43%; chewing gum, 64%; jam and jelly, 40%; flavored ketchup, 50%. Xylitol can also be used in condensed milk, toffee, and soft candy. When used in pastries, it does not cause browning. When browning is required in pastries, a small amount of fructose can be added. Xylitol inhibits yeast growth and fermentation activity, therefore it is not suitable for use in fermented foods.
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