XYLITOL

Xylitol is widely used as a sugar substitute and in "sugar-free" food products.
Xylitol is used as a sugar substitute in such manufactured products as drugs, dietary supplements, confections, toothpaste, and chewing gum, but is not a common household sweetener.
Xylitol is used as a food additive and sugar substitute.

CAS Number: 87-99-0
EC (EINECS) Number: 201-788-0
E number: E967 (glazing agents, ...)
Molecular Formula: C₅H₁₂O₅
Molecular Weight: 152.15 g/mol

SYNONYMS:
meso-Xylitol, (2R,3R,4S)-Pentane-1,2,3,4,5-pentol, (2R,3R,4S)-Pentane-1,2,3,4,5-pentaol, (2R,3R,4S)-1,2,3,4,5-Pentahydroxypentane, Xylite, Xylitol, (2R,3R,4S)-Pentane-1,2,3,4,5-pentaol, (2R,3r,4S)-pentane-1,2,3,4,5-pentol, C-xylidex cr 16055, CHEBI:17151, D-Xylitol, DTXCID60209830, DTXSID7042514, E-967, Fluorette, Hoo gargle (Mouthwash), INS NO.967, INS-967, Kylit, NSC-25283, Noble 1 Plus, Noble G Plus, PurpleToothpaste, RefChem:56230, Xylitab 300, Xylitol cm 90, Xylitol, d-, Xylo-pentane-1,2,3,4,5-pentol, Xylo-pentitol, meso-Xylitol, 201-788-0, 87-99-0, Eutrit, Kannit, Klinit, Torch, VCQ006KQ1E, Xylite, Xylite (sugar), Xyliton, Purple Toothpaste, Newtol, Xylitol, D-Xylitol, 1,2,3,4,5-Pentahydroxypentane, Pentitol, Xylite, Xylit, Birch sugar, Wood sugar, E 967 (when used as food additive), Xylitol powder, Xylitol crystals, sugar alcohol sweetener, Xylitol, D-Xylitol, Xylite, Pentane-1,2,3,4,5-pentol, Birch sugar, E967, (2R,3r,4S)-pentane-1,2,3,4,5-pentol

Xylitol is a sugar.
Better than that, Xylitol is a sugar that is actually good for you!
Wait, what?
Xylitol is a naturally occurring carbohydrate found in things like corn cobs, woody fibrous plants, fruits and vegetables, and is even produced in the human body.

Pure xylitol is a white crystalline substance that looks and tastes just like sugar.
Among its many health benefits, it is a great alternative for people with diabetes; Xylitol helps people who suffer from nasal congestion lubricate their sinuses; and it has fewer calories than regular sugar.
Xylitol also has many dental benefits, which is why your dental professionals are talking about it.

Xylitol is a naturally-derived sweetener made from plant fibres.
Discover the characteristics of xylitol, where you can buy it and how to cook with it.
Xylitol is an all-natural alternative to sugar.

Xylitol derives from the fibres of plants and can be extracted from a variety of vegetation including berries, mushrooms, birch bark and corn husks.
Xylitol's also produced in our body naturally.
Xylitol's flavour is as sweet as conventional sucrose sugar, but it has only two thirds the calorie count.

Pure xylitol comes in white crystals and looks and tastes like ordinary granulated sugar.
Xylitol has been traditionally used in chewing gums, toothpastes and mouthwash as it has a strong sweetening effect but no aftertaste.
From the late 2000s there has been a push to consume Xylitol instead of sugar, and its white granular form means it can be used sprinkled or in place of traditional sugar in cooking and baking in the exact same quantity.

Xylitol is a sugar alcohol, a type of carbohydrate that’s used as a sweetener instead of sugar.
Small amounts are found naturally in some fruits and vegetables.
Xylitol’s sometimes marketed as birch sugar because it’s processed from birch bark and corn cobs.

Xylitol is touted as a low-calorie option because it has about 40% fewer calories than table sugar.
Xylitol’s added to baked goods and other desserts because it adds sweetness, bulk, and texture to foods.
Xylitol’s also marketed to people with diabetes because it doesn’t raise blood sugar levels as much as sugar does.

Xylitol’s processed in the gut more slowly than sugar, which means it has a low glycemic index.
So, Xylitol has less of an effect on blood sugar levels.
Xylitol is an organic compound with the formula HOCH(CH(OH)CH2OH)2.

Two other isomeric sugar alcohols exist.
Xylitol is a colorless or white crystalline solid.
Xylitol is classified as a polyalcohol and a sugar alcohol, specifically an alditol.

Of the common sugar alcohols, only sorbitol is more soluble in water.
The name derives from Ancient Greek: ξύλον, xyl[on] 'wood', with the suffix -itol used to denote it being a sugar alcohol.
Xylitol is a naturally occurring sugar alcohol (polyol) widely used as a low-calorie sweetener.

Xylitol is found in small amounts in fruits, vegetables, and hardwoods such as birch, and is commercially produced from plant materials like corn cobs or wood hemicellulose.
Xylitol has a sweetness level comparable to sucrose, making it one of the most popular sugar substitutes in food and oral care products.
Xylitol is a five-carbon sugar alcohol (pentitol) that is used as a bulk sweetener.

Xylitol provides similar sweetness to sugar but with fewer calories and a lower glycemic index.
Xylitol is a naturally occurring five-carbon sugar alcohol found in most plant material, including many fruits and vegetables.
Xylitol-rich plant materials include birch and beechwood.

The effects of xylitol on dental caries have been widely studied, and xylitol is added to some chewing gums and other oral care products to prevent tooth decay and dry mouth.
Xylitol is a non-fermentable sugar alcohol by most plaque bacteria, indicating that it cannot be fermented into cariogenic acid end-products.
Xylitol works by inhibiting the growth of the microorganisms present in plaque and saliva after it accummulates intracellularly into the microorganism.

The recommended dose of xylitol for dental caries prevention is 6–10 g/day, and most adults can tolerate 40 g/day without adverse events.
Xylitol is a natural sweetener, with protective, saliva producing and moisturizing activities.
Upon administration, xylitol produces saliva and may protect against cavities.

This relieves persistent dry mouth and hydrates the mouth.
Xylitol is a metabolite found in or produced by Saccharomyces cerevisiae.
Xylitol is a five-carbon sugar alcohol derived from XYLOSE by reduction of the carbonyl group.

Xylitol is as sweet as sucrose and used as a noncariogenic sweetener.
Xylitol is a naturally occurring five-carbon sugar alcohol found in most plant material, including many fruits and vegetables.
Xylitol-rich plant materials include birch and beechwood 1.

Xylitol is a sugar alcohol that is commonly used as an artificial sweetener.
Xylitol tastes sweet but does not have as many calories as sugar.
Xylitol is an ingredient in many different foods, gums, over-the-counter medicines, toothpastes, and mouthwashes.

Xylitol can also be bought as a powder or liquid to sweeten foods or drinks.
Xylitol is generally recognized as safe (GRAS) by the FDA.
Xylitol is a type of sugar alcohol.

Xylitol is a transparent or white crystalline solid and soluble in water.
Xylitol was discovered in 1891 by the German chemist Emil Fischer.
Xylitol occurs naturally in many fruits and vegetables such as spinach, lettuce, and carrots, but in significantly lower concentrations (approximately 1%).

Xylitol is a natural substance found in the fibres of a number of fruit and vegetables and can also be made in small amounts by the body.
While Xylitol can be sourced from carbohydrate molecules (called polysaccharides) in the cell walls of birch and beech trees, rice, oat, wheat and cotton husks, the main source of xylitol for commercial use is from corn cobs.
Once extracted and processed, you are left with a white, crystalline powder that looks a little like sugar.

Xylitol has the same sweetness as sugar and has become a popular sweetener in food and health products.
Xylitol is a sugar alcohol, a type of carbohydrate that’s used as a sweetener instead of sugar.
Small amounts are found naturally in some fruits and vegetables.

Xylitol’s sometimes marketed as birch sugar because it’s processed from birch bark and corn cobs.
Xylitol is touted as a low-calorie option because it has about 40% fewer calories than table sugar.
Xylitol’s added to baked goods and other desserts because it adds sweetness, bulk, and texture to foods.

Xylitol’s also marketed to people with diabetes because it doesn’t raise blood sugar levels as much as sugar does.
Xylitol’s processed in the gut more slowly than sugar, which means it has a low glycemic index.
So, Xylitol has less of an effect on blood sugar levels.

Xylitol is a naturally occurring compound found in many fruits, vegetables and grains.
Because of its sweet taste, Xylitol can be used as a sugar substitute in chewing gum, mints and candies.
A naturally occurring sugar alcohol found (in trace amounts) in many fruits and vegetables, xylitol can be processed from certain trees or from a plant fiber called xylan.

Xylitol tastes about as sweet as regular sugar, but with only about half the calories per serving.
Store-bought xylitol is a white, crystalline powder that can be used as a one-to-one replacement for sugar in recipes.

USES and APPLICATIONS of XYLITOL:
Xylitol is particularly valued for its dental benefits and low glycemic impact, and it is commonly used in sugar-free and diabetic-friendly formulations.
Due to its pleasant taste and cooling effect, Xylitol is widely used in confectionery, chewing gum, and oral hygiene products.
Xylitol is widely used as a sugar substitute and in "sugar-free" food products.

Xylitol is used as a sugar substitute in such manufactured products as drugs, dietary supplements, confections, toothpaste, and chewing gum, but is not a common household sweetener.
Xylitol has negligible effects on blood sugar because its assimilation and metabolism are independent of insulin.
Xylitol is approved as a food additive and sugar substitute in the United States.

Xylitol is also found as an additive to saline solution for nasal irrigation and has been reported to be effective in improving symptoms of chronic sinusitis.
Xylitol can also be incorporated into fabrics to produce a cooling fabric.
When moisture, such as sweat, comes into contact with the xylitol embedded in the fabric, it produces a cooling sensation

Xylitol is used as a food additive and sugar substitute.
Xylitol's European Union code number is E967.
Replacing sugar with xylitol in food products may promote better dental health, but evidence is lacking on whether xylitol itself prevents dental cavities.

In the United States, xylitol is used as a common sugar substitute, and is considered to be safe for humans.
Xylitol is widely used in both food and non-food applications.
In the food industry, it is used in sugar-free chewing gums, candies, chocolates, baked goods, desserts, and beverages.

Its sweetness and bulk properties make Xylitol an effective sugar substitute in many formulations.
In oral care products, xylitol is extensively used in toothpaste, mouthwash, and chewing gum because it inhibits the growth of Streptococcus mutans, a key bacterium responsible for tooth decay.
In pharmaceuticals, Xylitol is used as a sweetening agent and excipient in syrups, lozenges, and chewable tablets.

Xylitol is also used in nutritional products designed for diabetic, low-carb, and ketogenic diets.
Xylitol is also used to reduce the risk of dental cavities because it can help slow down the growth of bacteria in the mouth.
Xylitol is commonly used as an artificial sweetener.

Xylitol is also used to reduce the risk of dental cavities.
Xylitol is commonly used as an artificial sweetener in foods and drinks.
Xylitol has fewer calories than sugar and does not raise your blood sugar levels as much or as quickly as pure sugar.

This can be helpful for people with diabetes who need to monitor their sugar intake and blood sugar levels.
Xylitol is also added to gums, lozenges, mouthwashes, and toothpastes to help prevent dental cavities.
Xylitol works by slowing down the growth of the bacteria that cause cavities.

Although xylitol does seem to help reduce cavities in children with permanent teeth, its benefits in children with baby teeth and in adults are not well defined.
Due to its low caloric value, xylitol is used as a sugar substitute in foods, pharmaceuticals, confectionery, and toothpaste, among other things.

USAGE AND BENEFITS of XYLITOL:
*Humectant and Skin Conditioning Agent:
Xylitol is used as a humectant and skin conditioning agent in various cosmetic and personal care products.
Xylitol is known to increase collagen and hyaluronic acid production.

*Moisturizing Properties:
The chemical structure of xylitol contains specific groups that tend to bind water molecules by drawing water from water vapor in the air.
The skin can then use this moisture to heal itself.
The moisture present in the skin makes Xylitol more resistant to infections or environmental aggressors, and properly moisturized skin looks firmer and healthier.

*Protective Barrier:
Xylitol also conditions the skin by forming a protective layer on its surface.
Xylitol is used in the formulations of creams, lotions, gels, sunscreens, makeup products, and other skin and hair care products.

USES AND APPLICATIONS, BENEFITS, CHARACTERISTICS of XYLITOL:
Xylitol is extensively used as a multifunctional sweetener in food, pharmaceutical, and oral care industries due to its ability to replicate the sweetness and texture of sugar while offering additional health benefits.
Xylitol is particularly valuable in sugar-free chewing gums and dental products because it inhibits bacterial growth and reduces the risk of cavities.
In food systems, Xylitol provides bulk, sweetness, and a pleasant cooling effect, making it suitable for confectionery and dietetic products.
Its low glycemic response makes Xylitol appropriate for diabetic and low-carbohydrate diets.
Although generally safe for human consumption.

FOOD PROPERTIES of XYLITOL:
Nutrition, taste, and cooking
Humans absorb xylitol more slowly than sucrose, and xylitol supplies 40% fewer calories than an equal mass of sucrose.
Xylitol has about the same sweetness as sucrose, but is sweeter than similar compounds like sorbitol and mannitol.
Xylitol is stable enough to be used in baking, but, because xylitol and other polyols are more heat-stable, they do not caramelise as sugars do.
Sugars and polyols lower the freezing point of foods such as ice-cream, but xylitol does so excessively, requiring thickeners to keep the ice-cream from being too soft.

BENEFITS of XYLITOL:
Xylitol offers several functional and health-related benefits:
Xylitol provides sugar-like sweetness with fewer calories
Xylitol helps prevent dental caries and improves oral health

Xylitol does not cause rapid spikes in blood glucose or insulin levels
Xylitol enhances saliva production, which supports oral hygiene

Suitable for sugar-free and diabetic-friendly products
Xylitol provides bulk and texture similar to sugar in formulations

Xylitol is a stable, crystalline polyol with high water solubility and moderate hygroscopicity.
Xylitol has a melting point around 92–96 °C and exhibits a strong cooling sensation due to heat absorption during dissolution.

Chemically, Xylitol is a pentitol with five hydroxyl groups, non-reactive under most food processing conditions, and resistant to microbial fermentation in the oral cavity.
Xylitol does not significantly participate in browning reactions and remains stable across a wide pH range, making it suitable for diverse formulations.

WHAT ARE THE HEALTH BENEFITS OF XYLITOL?
Some research suggests that xylitol may have health benefits, such as improving dental health, preventing ear infections, and possessing antioxidant properties.

Xylitol is a lower-calorie sugar substitute with a low glycemic index.
Xylitol is a sugar alcohol, which is a type of carbohydrate and does not actually contain alcohol.

Xylitol occurs naturally in small amounts in fibrous fruits and vegetables, trees, corncobs, and even the human body.
Manufacturers use xylitol as a sugar substitute because its sweetness is comparable with that of table sugar but with fewer calories.

Xylitol is a common ingredient in many products, from sugar-free chewing gum to toothpaste.
People also use xylitol as a table-top sweetener and in baking.

Xylitol has a similar level of sweetness to sugar but with a fraction of the calories.
Xylitol is a popular ingredient in a variety of products, including sugar-free gum and toothpaste.

Manufacturers add xylitol to a range of foods, including:
*sugar-free candies, such as gum, mints, and gummies
*jams and jellies
*honey
*nut butters, including peanut butter
*yogurt

Xylitol is also an ingredient in some dental care products, including:
*toothpaste
*mouthwash
*other fluoride products

HOW DOES XYLITOL WORK (MECHANISM OF ACTION)?
Xylitol is a chemical that is naturally found in birch trees and some fruits.
Xylitol is a sugar alcohol, which means that it does not have as many calories as sugar but still tastes sweet.
The xylitol that is found in foods, drinks, and other products is usually made in a lab.

HOW SHOULD I STORE XYLITOL?
You should store xylitol according to the product label.
Most dietary supplements should be kept in a cool, dry location that is out of the reach of children and pets and not in direct sunlight.

POTENTIAL BENEFITS of XYLITOL:
Xylitol has several potential health benefits, including:

***Low glycemic index
Xylitol has a low glycemic index (GI).
This means that consuming Xylitol does not cause spikes in blood glucose or insulin levels in the body.
For this reason, xylitol is a good sugar substitute for people with diabetes.

Due to its low GI, xylitol is also a weight loss-friendly sugar substitute.
Also, a 2015 study revealed that xylitol had significant blood glucose-lowering effects in rats that ate high-fat diets.

***Dental health
Xylitol is an ingredient in many dental hygiene products, including toothpaste and mouthwash.
This is due to the fact that xylitol is non-fermentable, which means that the bacteria in the mouth cannot convert it into the harmful acid that causes tooth decay.
The oral bacterium Streptococcus mutans is largely responsible for plaque, which is the sticky, white substance that can accumulate on the outside of a person’s teeth.

Plaque binds lactic acid against the surface of the tooth.
This acid breaks down the enamel and leads to tooth decay.

While it is normal for people to have some plaque on their teeth, excess amounts can lead to tooth decay, cavities, and gum disease.
A 2017 systematic review suggests that xylitol reduces the amount of S. mutans bacteria in the mouth, which reduces the amount of plaque and may help prevent tooth decay.
A 2014 study examined the effects of xylitol on Porphyromonas gingivalis, which is the bacterium responsible for gingivitis, or gum disease.

If left untreated, excess amounts of P. gingivalis can move into the bloodstream and lead to systemic inflammation.
In the study, scientists grew samples of P. gingivalis in a laboratory and added them to human cell cultures pretreated with xylitol.
They saw that xylitol increased the production of immune system proteins and inhibited the growth of the bacteria.

***Ear infections
The bacteria that cause tooth plaque can also accumulate behind the eardrum and cause infections of the middle ear.
Doctors call these infections acute otitis media (AOM).

A 2016 systematic review found moderate-quality evidence that chewing gum, lozenges, or syrup containing xylitol can reduce the occurrence of AOM from 30 to 22 percent among healthy children.
However, a 2014 study found xylitol syrup to be ineffective in reducing AOM in children at high risk of the infection.
These conflicting results indicate the need for more research regarding the use of xylitol as a preventive treatment for ear infections in children.

***Antioxidant properties
According to the National Center for Complementary and Integrative Health, free radicals cause oxidative stress, which can lead to cell damage and may play a role in the development of several conditions, including diabetes, cardiovascular disease, and cancer.
Laboratory studies show that antioxidants neutralize free radicals and counteract oxidative stress.

A 2014 study revealed that xylitol may have antioxidant properties.
Diabetic rats who ate xylitol produced higher amounts of glutathione.

This is an antioxidant that counteracts the harmful effects of free radicals.
It is important to note that human studies are needed to validate these findings.

XYLITOL AT A GLANCE:
*A sugar that may be plant-derived or lab-made
*Has prebiotic ability that helps skin stay healthy
*Attracts and binds moisture without a greasy feel
*Approved for use in foods and is safe for skin

HIGHLIGHTS of XYLITOL:
Xylitol is a type of carbohydrate called a sugar alcohol, or polyol.
Xylitol occurs naturally in many fruits and vegetables.
Xylitol is also commercially produced from birch bark and corn cob for use as a sweetener.

Xylitol is a common ingredient in sugar-free chewing gum.
Xylitol safety is confirmed by the U.S. Food and Drug Administration and the World Health Organization.
Xylitol is known to inhibit the growth of oral bacteria (mutans streptococci) in plaque and saliva.

THE BASICS OF XYLITOL:
Xylitol (pronounced Zy-Li-Tall) is a type of carbohydrate called a sugar alcohol, or polyol.
They are water-soluble compounds that occur naturally in many fruits and vegetables.
Xylitol is also commercially produced from birch bark and corn cob for use as a sweetener to replace calories from carbohydrates and sugars.

Xylitol has been approved for use in food by the Food and Drug Administration (FDA) since 1963.
The name Xylitol comes from the word “xylose” or “wood sugar” because it was first made from birch trees.

Xylitol has a cooling sensation in the mouth when consumed.
As a result, xylitol is a preferred ingredient in sugar-free chewing gum and other oral health products like breath mints, mouthwash and toothpaste.

XYLITOL AND HEALTH:
Xylitol has a chemical structure similar to sugar, but has fewer calories; while sugar has about 4 calories per gram, xylitol has just 2.4.
Although it’s lower in calories, xylitol is equal to the sweetness of sugar.
This makes xylitol unique because most sugar alcohols are not as sweet as sugar.

Xylitol is known to inhibit the growth of oral bacteria (mutans streptococci) in plaque and saliva.
The act of chewing gum promotes the flow of saliva, which naturally protects teeth from cavity-causing bacteria.
Based on a large amount of scientific evidence both the American Dental Association and the FDAhave recognized xylitol as beneficial to oral health.

Other health benefits of xylitol stem from its differences in chemical structure compared to sugar.
Unlike sugar, xylitol is slowly and incompletely absorbed in the small intestine.
This makes Xylitol and other sugar alcohols helpful for people with diabetes.
Once absorbed, Xylitol can be used for energy while using little or no insulin, which means the impact on blood sugar is minimal.

Bacteria in the large intestine ferment any unabsorbed xylitol that passes through the small intestine.
Because of this, overconsumption can produce abdominal gas and discomfort.
For those following a low Fermentable Oligosaccharides Disaccharides Monosaccharides And Polyols (FODMAP) diet, food sources of xylitol are monitored because xylitol is a type of polyol.

PHYSICAL PROPERTIES 
Xylitol is a white, crystalline, odorless solid with a sweet taste very similar to sucrose.
Xylitol produces a noticeable cooling sensation in the mouth due to its endothermic heat of dissolution.
Xylitol has a melting point of approximately 92–96 °C and does not have a typical boiling point as it decomposes at high temperatures.

Xylitol is highly soluble in water and moderately soluble in alcohols.
Xylitol is slightly hygroscopic, meaning it can absorb moisture from the environment under certain conditions.
Xylitol has a crystalline structure that resembles sugar, making it suitable for use as a bulk sweetener in solid formulations.

CHEMICAL PROPERTIES 
Chemically, xylitol is a pentahydric alcohol (polyol) with five hydroxyl (-OH) groups.
Xylitol is a non-reducing sugar alcohol and does not participate significantly in Maillard browning reactions.
Xylitol is chemically stable under a wide range of pH conditions and does not readily undergo hydrolysis.
Xylitol is resistant to fermentation by most oral bacteria, which contributes to its anti-cariogenic properties.
In the human body, xylitol is partially metabolized in the liver via the pentose phosphate pathway and provides a lower caloric value compared to sucrose.

CHARACTERISTICS of XYLITOL:
Xylitol is characterized by:
*Sweetness equivalent to sucrose (100% relative sweetness)
*Cooling effect when dissolved in the mouth
*Low glycemic index (minimal impact on blood glucose)
*Non-cariogenic and tooth-friendly
*Moderate caloric value (~2.4 kcal/g, lower than sugar)
*Good compatibility with other sweeteners and food ingredients

HOW DOES XYLITOL COMPARE TO SUGAR?
Xylitol differs from table sugar in these key ways:
Xylitol contains fewer calories.
Xylitol contains about 40% fewer calories than sugar.

A gram of table sugar contains 4 calories, while the same amount of xylitol contains only 2.4 calories.
Xylitol has a low glycemic index.
Glycemic index is the measure of how quickly food raises blood pressure.

With a glycemic index about 10 times lower than sugar, xylitol can be a safe alternative to sugar if you have diabetes.
Xylitol doesn't cause tooth decay.
While sugar promotes tooth decay by feeding cavity-causing bacteria, xylitol appears to inhibit the growth of Streptococcus mutans.

HOW DOES XYLITOL WORK?
Unlike sugar, xylitol doesn't encourage cavity-causing bacteria to produce acid.
In fact, Xylitol's molecular structure may actually inhibit the growth of these harmful bacteria.
This helps you maintain a neutral pH, keeping the outer layer of your teeth intact.

What foods contain xylitol?
Xylitol naturally occurs in foods such as raspberries, mushrooms, corn and oats.
But the low levels of xylitol occurring naturally in foods aren't sufficient to see cavity-fighting effects.

It takes about 20 grams of xylitol a day to prevent decay — significantly more than the small amount amount naturally occurring in fruits, vegetables and grains.
When used as an additive, xylitol is typically extracted from birch trees or corn.

As an additive, xylitol is found most often in chewing gum and mints.
Similar in sweetness and volume to sugar, the granular form of xylitol can be used in many of the same ways as sugar, including to sweeten cereals, jams and hot beverages.
Xylitol can even substitute sugar in baking, except when sugar is needed to help yeast rise.

Check the ingredients to see if a product contains xylitol.
Generally, for the amount of xylitol to be at decay-preventing levels, it must be listed as the first ingredient.

KEY TAKEAWAYS of XYLITOL:
Xylitol is a sweetener used to replace sugar in products ranging from baked goods to gum and toothpaste.
Emerging research has found that xylitol may increase the risk of forming blood clots.
People at higher risk for developing blood clots or with a history of blood clots may want to consider avoiding xylitol until more information is available.

Maybe you’ve noticed xylitol on the ingredient list of your sugar-free ice cream or baked goods.
Xylitol is added to baked goods and other desserts, and is marketed as a low-calorie substitute for sugar.
And you can also buy Xylitol in bulk for home baking.

Xylitol’s also found in some brands of toothpaste and sugar-free gums and breath mints.
But some evidence suggests that consuming xylitol may be unhealthy, especially for people with risk factors for blood clots.
Let’s review the research and explore the potential concerns about using xylitol as a sugar substitute.

AVAILABILITY of XYLITOL:
Xylitol is produced all year round and is available in healthfood shops and most large supermarkets in or around the sugar section.

COOK XYLITOL:
Xylitol can be used in place of sugar in any recipe that doesn't require the sugar to break down into liquid form - it is impossible for xylitol to caramelise even at an extremely high temperature and cooked at length.
Xylitol is particularly good in cakes and bakes, sprinkled on cereal or used in tea or coffee.

Xylitol is a carbohydrate found in the birch tree and several kinds of fruit.
Xylitol has a chemical structure that looks like a cross between a sugar and an alcohol, but it is neither.

WHY DO PEOPLE TAKE XYLITOL?
Xylitol is a sugar-free sweetener added to some foods.
It's nearly as sweet as sugar (sucrose), but has fewer calories.
People with diabetes sometimes use xylitol as a sugar substitute.
Blood sugar levels stay at a more constant level with xylitol than with regular sugar.
This is because Xylitol is absorbed more slowly by the body.

Some types of gum or oral care products, such as toothpaste and mouthwash, also contain xylitol.
Mouth bacteria can't use xylitol as a source of energy, so it may help prevent tooth decay and the buildup of plaque.

Researchers have studied the use of xylitol to help prevent middle ear infections in children with frequent earaches called otitis media.
One way Xylitol may help is by inhibiting the growth of certain bacteria in the mouth.
More studies are needed to confirm Xylitol's effectiveness for this and other uses.

Optimal doses of xylitol have not been set for any condition.
Quality and active ingredients in supplements may vary widely from maker to maker.
This makes it difficult to set a standard dose.

HOW CAN XYLITOL BE USED?
Xylitol is frequently found in chewing gum and mouth-freshening mints and can be used in place of sugar in many bakes, just be aware cakes sweetened with xylitol don't tend to colour much, so perhaps stick to using it in coffee or chocolate cakes.
Xylitol’s crystal appearance makes it an easy swap for sugar when sweetening hot drinks, like tea and coffee.

NUTRITIONAL PROFILE OF XYLITOL:
Xylitol has a low glycaemic index (GI) value of 12, meaning it has little effect on blood sugar levels and insulin.
Xylitol is therefore seen as a useful sugar alternative for diabetics.
Xylitol contains only 2.4 calories per gram and is slowly absorbed.
Xylitol is partly digested by the liver and then travels to the intestinal tract, where it is broken down further.

Xylitol is in a class of sweeteners known as sugar alcohols.
Replacing sugar with xylitol in food products may promote better dental health.
Literature documents use of xylitol for various therapeutic applications, including acute otitis media, dental caries, restoration of bowel motility after surgery, and osteoporosis.

WHAT ARE THE HEALTH BENEFITS OF XYLITOL?
Eating too much sugar has been linked to a host of serious health problems, including diabetes, heart disease, obesity, and tooth decay, so sugar-free sweeteners like xylitol are a compelling alternative.

***Xylitol is lower in calories and carbohydrates than sugar
Xylitol is an excellent alternative to sugar for people who need to watch their weight, their blood sugar levels, or both.
Xylitol alcohol contains about 2.4 calories per gram (compared with 4 calories per gram in regular sugar).
That makes Xylitol a good option for those who want to limit their simple carbohydrate intake, like people with diabetes or related metabolic syndromes.

***Xylitol doesn't cause blood sugar spikes
When measured on the glycemic index (GI), a measure of how quickly food raises blood sugar, xylitol's GI score is 7, while regular sugar has a GI score of about 60.
Xylitol's lower GI score correlates to more sustained energy without the spike and plunge associated with a sudden intake of regular sugar.

***Xylitol is good for your dental health
Xylitol may help prevent tooth decay by reducing levels of bad bacteria in your mouth.
According to a review published in the Journal of International Society of Preventive & Community Dentistry, consuming 5 to 10 grams per day of xylitol-containing products (like lozenges, candies, chewing gum, toothpaste, or mouth rinse) significantly prevented cavities and tooth decay compared with products that do not contain xylitol.
So don't be surprised if your dentist recommends a xylitol-containing chewing gum at your next checkup.

***Xylitol in everyday products
Many sugar-free products contain xylitol, including sugar-free candy, gum, baked goods, mints, cough syrup, chewable vitamins, some nut butters, ice cream, and oral hygiene products like toothpaste and mouthwash.
You can also buy xylitol in bulk at most grocery stores or online retailers to use in cooking and baking.

METABOLISM of XYLITOL:
Xylitol has 2.4 kilocalories of food energy per gram (10 kilojoules per gram) according to U.S. and E.U. food-labeling regulations.
The real value can vary depending on metabolic factors.
The liver primarily metabolizes absorbed xylitol.

The main metabolic route in humans occurs in the cytoplasm via nonspecific NAD-dependent dehydrogenase (polyol dehydrogenase), which transforms xylitol to D-xylulose.
Specific xylulokinase phosphorylates it to D-xylulose-5-phosphate, which then goes into the pentose phosphate pathway for further processing.

About 50% of ingested xylitol is absorbed via the intestines.
In humans, 50–75% of the xylitol not absorbed in the gut is fermented by gut bacteria into short-chain organic acids and gases, potentially leading to flatulence.
Any remnant unabsorbed xylitol that escapes fermentation is excreted unchanged, mostly in feces; less than 2 g of xylitol out of every 100 g ingested is excreted via urine.

HISTORY of XYLITOL:
Emil Fischer, a German chemist, and his assistant Rudolf Stahel isolated a new compound from beech wood chips in September 1890 and named it Xylit, after the Greek word for wood.
The following year, the French chemist M. G. Bertrand isolated xylitol syrup by processing wheat and oat straw.
Sugar rationing during World War II led to an interest in sugar substitutes.
Interest in xylitol and other polyols became intense, leading to their characterization and manufacturing methods.

STRUCTURE, PRODUCTION, COMMERCE of XYLITOL:
Xylitol is one of three 5-carbon sugar alcohols.
The others are arabitol and ribitol.
These three compounds differ in the stereochemistry of the three secondary alcohol groups.

Xylitol occurs naturally in small amounts in plums, strawberries, cauliflower, and pumpkin; humans and many other animals make trace amounts during metabolism of carbohydrates.
Unlike most sugar alcohols, xylitol is achiral.
Most other isomers of pentane-1,2,3,4,5-pentol are chiral, but xylitol has a plane of symmetry.

Industrial production starts with lignocellulosic biomass from which xylan is extracted; raw biomass materials include hardwoods, softwoods, and agricultural waste from processing maize, wheat, or rice.
The mixture is hydrolyzed with acid to give xylose.

The xylose is purified by chromatography.
Purified xylose is catalytically hydrogenated into xylitol using a Raney nickel catalyst.
The conversion changes the sugar (xylose, an aldehyde) into the primary alcohol, xylitol.

Xylitol can also be obtained by industrial fermentation, but this methodology is not as economical as the acid hydrolysis/chromatography route described above.
Fermentation is affected by bacteria, fungi, or yeast, especially Candida tropicalis.
According to the US Department of Energy, xylitol production by fermentation from discarded biomass is one of the most valuable renewable chemicals for commerce, forecast to be a US $1.41 billion industry by 2025.

PHYSICAL and CHEMICAL PROPERTIES of XYLITOL:
Chemical formula: C5H12O5
Molar mass: 152.146 g/mol
Density: 1.52 g/cm3
Melting point: 92 to 96 °C (198 to 205 °F; 365 to 369 K)
Boiling point: 345.39 °C (653.70 °F; 618.54 K) (predicted value using Adapted Stein & Brown method)
Solubility in water: Approximately 100 g/L
Physical form: White (or almost white) crystalline powder or granules / crystals. 
Taste / Odor: Sweet taste (similar to sucrose), odorless. 

Melting point: ~ 94–97 °C (lit.) 
Boiling point: ~ 215–217 °C (some sources note ~ 494–495 °C under special conditions) 
Density (solid): ~ 1.515–1.52 g/cm³ at 20 °C 
Solubility in water: Highly soluble — xylitol dissolves readily in water; water-soluble sugar alcohol. 
Solubility in other solvents: Slight solubility in ethanol and methanol (much less soluble than in water) 
Partition coefficient (logP / octanol-water): Negative (hydrophilic), reported around –2.56 at 22 °C. 
Vapor pressure: Very low (low volatility) — xylitol is non-volatile under normal conditions. 

Hygroscopicity / Stability: Relatively stable solid, but may be hygroscopic (tends to absorb moisture) — storage in dry, sealed containers is recommended for long-term stability
Appearance: Xylitol is a white crystalline powder or colorless solid.
Molecular Formula: C₅H₁₂O₅
Molecular Weight: 152.17 g/mol
Melting Point: 92-96°C (approximately)
Boiling Point: Does not have a definitive boiling point due to decomposition before boiling.

Solubility: Soluble in water.
Slightly soluble in ethanol.
Insoluble in chloroform and ether.
Density: 1.52 g/cm³ (at 25°C)
Taste: Xylitol is sweet, about as sweet as sucrose (table sugar).
Crystal Structure: Xylitol has a monoclinic crystal structure.

Optical Activity: Xylitol is optically active.
It has a specific rotation of about +10.5°.
Chemical Properties: Chemical Class: Xylitol is a sugar alcohol, or polyol, which is derived from xylose, a natural sugar found in plants.
Reaction with Acid: Xylitol is stable under acidic conditions and does not undergo hydrolysis like other sugars.
Dehydration: When heated under anhydrous conditions, Xylitol can undergo dehydration to form furan derivatives.
Fermentation: Xylitol is non-fermentable by most types of yeast, making it useful as a sugar substitute for individuals with certain health conditions (e.g., diabetes).

Reactivity: Xylitol does not undergo the Maillard reaction (a chemical reaction between sugars and amino acids, which causes browning in food), making it stable for use in food products that require high heat.
Non-Glycemic: Xylitol has a low glycemic index (around 7), which means it does not cause significant spikes in blood sugar levels, unlike regular sugar.
Hydrogenation: Xylitol is produced commercially by the hydrogenation of xylose, a process that adds hydrogen to the molecule, converting the aldehyde group to a hydroxyl group.
Stability: Xylitol is stable at room temperature, and its stability is enhanced when stored in dry conditions, avoiding moisture or humidity.
Reactivity with Other Compounds: Xylitol does not react with common food preservatives or additives and is often used in combination with other sweeteners for improved stability and flavor in food products.
Other Properties: Hygroscopicity: Xylitol is slightly hygroscopic, meaning it can absorb moisture from the air.

Caloric Value: Xylitol has 2.4 kcal/g, which is lower than the calorie content of sucrose (4 kcal/g).
Health Benefits: Xylitol is often used as a sugar substitute in chewing gum and dental products due to its tooth-friendly properties, reducing the risk of cavities and promoting oral health.
Sweetness Level: It is about as sweet as sucrose, making it an effective sugar substitute in various food products.
Appearance: White crystalline solid
Taste: Sweet (similar sweetness to sucrose)
Odor: Odorless
Molar mass: 152.15 g/mol
Melting point: ~92–96 °C

Boiling point: Decomposes before boiling
Density: ~1.52 g/cm³
Solubility in water: Highly soluble (≈ 1,690 g/L at 25 °C)
Solubility in alcohol: Moderately soluble
Hygroscopicity: Slightly hygroscopic
Stability: Stable under normal conditions; sensitive to strong oxidizers
Taste profile: Cool, refreshing mouthfeel (endothermic dissolution)

Chemical formula: C₅H₁₂O₅
Chemical class: Sugar alcohol (polyol)
Structure: Linear pentitol
Functional groups: Five hydroxyl (–OH) groups
Chirality: Exists as multiple stereoisomers; common form is (2R,3R,4S)-xylitol
Reactivity:
Can undergo oxidation to form xylulose or xylose

Stable at neutral pH
Non-reducing (does not readily participate in Maillard browning)
Glycemic index: Very low (GI ≈ 7)
Energy value: 2.4 kcal/g (40% fewer calories than sucrose)
CAS Number: 87-99-0
EC Number: 201-788-0
Molecular Formula: C₅H₁₂O₅
Molecular Weight: 152.15 g/mol

FIRST AID MEASURES of XYLITOL:
-Description of first-aid measures:
*If inhaled:
If breathed in, move person into fresh air. 
*In case of skin contact:
Wash off with soap and plenty of water.
*In case of eye contact:
Flush eyes with water as a precaution.
*If swallowed:
Never give anything by mouth to an unconscious person. 
Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of XYLITOL:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Keep in suitable, closed containers for disposal.

FIRE FIGHTING MEASURES of XYLITOL:
-Extinguishing media:
*Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Further information:
No data available

EXPOSURE CONTROLS/PERSONAL PROTECTION of XYLITOL:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
*Skin protection:
Handle with gloves. 
Wash and dry hands.
*Body Protection:
Impervious clothing
*Respiratory protection:
Respiratory protection not required. 
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of XYLITOL:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Store in cool place. 
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.

STABILITY and REACTIVITY of XYLITOL:
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
No data available