What Is Xylitol?
Xylitol is a natural sweetener found in fruits and vegetables, with a CAS number of 87-99-0 and a molecular weight of 152.15. It offers the same sweetness as sugar but with fewer calories and a cooler taste.
Uses of Xylitol
Xylitol is used as a refreshing sweetener in pharmaceutical products like tablets, granules, syrups, and intravenous infusions. It plays a role in cavity prevention as it is not decomposed by Streptococcus mutans and doesn’t produce acid, thus preventing tooth decay. Additionally, it binds to calcium and promotes tooth remineralization. Xylitol is also beneficial for diabetics as it is absorbed slowly and doesn’t spike blood glucose levels or require insulin for metabolism.
Principle of Xylitol
Xylitol, classified as a sugar alcohol, has been recognized for its ability to prevent tooth decay by WHO and FAO. It’s widely used in Scandinavian countries for its dental benefits.
Structure of Xylitol
Xylitol, a type of sugar alcohol, is formed by adding hydrogen to the carbonyl group of carbohydrates. Its base sugar is xylose. Sugar alcohols like xylitol are heat-resistant, not easily consumed by microorganisms, and not fattening due to their indigestible nature.
Other Information on Xylitol
1. Manufacturing Methods
Industrial production of xylitol involves hydrogenating xylose from birch or corn stalks at high temperatures and pressures using nickel as a catalyst. Recently, microorganism-based methods have been developed for more efficient production.
2. Effects on the Human Body
As an indigestible carbohydrate, xylitol can cause abdominal pain and diarrhea when consumed in large amounts. This is due to an increase in osmotic pressure in the large intestine when undigested xylitol reaches it.