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Xylitol occurs as a white, granular solid comprising crystalline, equidimensional particles having a mean diameter of about 0.4–0.6 mm.
Xylitol is odorless, with a sweet taste that imparts a cooling sensation.
Xylitol is also commercially available in powdered form, and several granular, directly compressible forms.
CAS Number: 87-99-0
Molecular Formula: C5H12O5
Molecular Weight: 152.15
EINECS Number: 201-788-0
Synonyms: Xylitol, D-xylitol, xylitol, meso-xylitol, xylo-pentitol, xylit, xylite, xyliton, xylisorb, xylitab 100, xylitab 300, xylitab DC, xylitol CM 90, Xylitol C, Xylitol P, Klinit, Eutrit, Kylit, Fluorette, Newtol, Kannit, Xylite (sugar), Ribitol (adonitol), adonitol, adonite, adonit, ribitol, D-ribitol, L-ribitol, meso-ribitol, ribitol (USAN), D-adonitol, DL-arabinit, wood sugar alcohol, pentane-1,2,3,4,5-pentol, 1,2,3,4,5-pentanepentol, (2S,4R)-pentane-1,2,3,4,5-pentol, (2R,3R,4S)-pentane-1,2,3,4,5-pentol, (2R,3S,4R,5R)-pentane-1,2,3,4,5-pentol, (2R,3S,4S)-pentane-1,2,3,4,5-pentol, CAS 87-99-0, CAS 488-81-3, CAS 87-99-0, C5H12O5, CHEBI:15963, CHEBI:17151, UNII 353ZQ9TVDA, UNII VCQ006KQ1E, INS 967, E967, DTXSID7042514, DTXSID601032335, RefChem:934805, kannit;Klinit;newtol;XYLITOL N.F. GRADE;XYLITOL USP;XYLITOL NF/FCC IV;xylosic alcohol;XYLITOL CRYSTALLINE
Xylitol is stable to heat but is marginally hygroscopic.
Caramelization can occur only if it is heated for several minutes near its boiling point.
Xylitol material is stable for at least 3 years if stored at less than 65% relative humidity and 25℃. Milled and specialized granulated grades of xylitol have a tendency to cake and should therefore be used within 9 to 12 months.
Xylitol solutions have been reported to be stable, even on prolonged heating and storage.
Xylitol is not utilized by most microorganisms, products made with xylitol are usually safe from fermentation and microbial spoilage.
Xylitol is a naturally occurring sugar alcohol (polyol) with the chemical formula C₅H₁₂O₅ that is commonly used as a low-calorie sweetener in food, pharmaceutical, and oral-care products.
Xylitol looks and tastes very similar to regular sugar (sucrose) but has fewer calories and a lower impact on blood glucose levels.
It is found in small amounts in fruits and vegetables and can also be produced industrially from plant materials such as birch wood or corn cobs.
Chemically, xylitol belongs to the group of polyols (sugar alcohols), which are hydrogenated forms of sugars where the aldehyde or ketone group is reduced to an alcohol group.
This structure is responsible for its sweet taste and its slower metabolism in the human body compared to glucose.
This makes it useful as a sugar substitute in many applications.
In the human body, xylitol is absorbed slowly and metabolized independently of insulin, which is why it has a much lower glycemic index than regular sugar.
However, it is not completely calorie-free because it is partially metabolized in the liver.
Xylitol makes it suitable for diabetic-friendly and reduced-sugar products.
Xylitol is a white crystalline solid that dissolves easily in water and has a cooling sensation in the mouth due to its endothermic dissolution process.
This cooling effect is one reason it is popular in chewing gums and oral-care products.
It is also stable under normal storage conditions.
Xylitol is best described as a low-calorie sugar alcohol used as a sweetener and functional ingredient in food and dental products due to its sweetness, metabolic properties, and oral health benefits.
It is widely used as a sugar alternative in modern nutrition and healthcare products.
Xylitol makes it an important functional food ingredient.
Xylitol has a strong role in dental health because it cannot be metabolized by most oral bacteria that cause tooth decay, especially Streptococcus mutans.
By reducing bacterial growth and acid production, it helps lower the risk of cavities.
Xylitol makes it widely used in chewing gum and toothpaste.
In food technology, xylitol is used as a bulk sweetener that can replace sugar in a 1:1 ratio while providing fewer calories and a lower glycemic response.
Xylitol also contributes to texture, moisture retention, and shelf stability in processed foods.
Xylitol makes it important in sugar-reduced product formulation.
In metabolic terms, xylitol is absorbed through passive transport in the intestines and then slowly converted in the liver into intermediate metabolic products that enter normal carbohydrate pathways.
Because this process does not require insulin, it has minimal effect on blood sugar levels compared to glucose or sucrose.
Xylitol makes it suitable for diabetic-friendly diets.
In industrial production, xylitol is commonly manufactured by hydrogenation of xylose derived from hemicellulose in plant biomass, using catalytic processes under high pressure.
Xylitol makes it a renewable, plant-based sweetener in many modern production systems.
This makes it relevant in green chemistry and sustainable food production.
In sensory applications, xylitol provides a cooling mouthfeel because it absorbs heat when dissolving in saliva, which enhances freshness perception in oral-care and confectionery products.
This property improves its effectiveness in gums, mints, and dental hygiene products.
Xylitol makes it valuable in functional food design.
Xylitol is widely used in modern nutrition science because it provides sweetness with a significantly lower glycemic response than sucrose, making it useful in managing blood sugar levels in dietary planning.
Its metabolism bypasses insulin-dependent pathways, which reduces rapid glucose spikes after consumption.
This makes it especially relevant in diabetic and low-carb dietary systems.
In oral biology, xylitol has a direct inhibitory effect on Streptococcus mutans metabolism, which reduces acid production in the mouth and lowers enamel demineralization over time.
Regular exposure can shift the oral microbiome toward less cariogenic bacterial populations.
Xylitol makes it an active functional ingredient in preventive dentistry.
In physical chemistry terms, xylitol exhibits a strong endothermic dissolution behavior in water, meaning it absorbs heat when dissolving and produces a noticeable cooling sensation.
Xylitol property enhances sensory perception in gums, mints, and oral-care products.
This makes it valuable for product experience design.
In industrial food formulation, xylitol contributes not only sweetness but also bulk, moisture retention, and texture stabilization, which are important when replacing sucrose in baked goods and confectionery systems.
However, it can affect browning reactions because it does not participate in Maillard chemistry like glucose or fructose.
Xylitol makes formulation adjustment necessary in baking applications.
Melting point: 94–97 °C (lit.)
Boiling point: 215–217 °C
Density: 1.515
vapor pressure: 0.329 Pa
refractive index: 1.3920 (estimate)
storage temp.: room temperature
solubility: H2O: 0.1 g/mL, clear, colorless
pKa: 13.24 ± 0.20 (Predicted)
form: crystalline powder
color: white
Odor: odorless
biological source: synthetic
Water Solubility: soluble
Sensitive: hygroscopic
Merck: 14,10085
BRN: 1720523
Henry's Law Constant: 4.9 × 10⁸ mol/(m3Pa) at 25℃
Dielectric constant: 40.0 (ambient)
Major Application: cleaning products; cosmetics; flavors and fragrances; food and beverages; personal care
Cosmetics Ingredients Functions: FLAVOURING; DEODORANT; ANTI-SEBORRHEIC; HUMECTANT; SKIN CONDITIONING - HUMECTANT
InChI: 1S/C5H12O5/c6-1-3(8)5(10)4(9)2-7/h3-10H,1-2H2/t3-,4+,5+
InChIKey: HEBKCHPVOIAQTA-QWWZWVQMSA-N
SMILES: OCC@@HC@HC@@HCO
LogP: -2.56 at 22℃
Xylitol is equally as sweet as sucrose.
This property is of advantage to food processors because in reformulating a product from sucrose to xylitol, approximately the same amounts of xylitol can be used.
Because xylitol has a negative heat of solution, the substance cools the saliva, producing a perceived sensation of coolness, quite desirable in some food products, notably beverages.
Recently, this property has been used in an iced-teaflavored candy distributed in the European market.
As of the late 1980s, 28 countries have ruled positively in terms of xylitol for use in commercial products.
Xylitol has been found particularly attractive for use in chewing gum, mint and hard candies, and as a coating for pharmaceutical products.
Xylitol has the structural formula shown below, with a molecular weight of 152.1.
It is a crystalline, white, sweet, odorless powder, soluble in water and slightly soluble in ethanol and methanol.
Xylitol has no optical activity.
In metabolic processing, xylitol is partially converted in the liver into xylulose and then enters the pentose phosphate pathway, where it contributes to normal carbohydrate metabolism at a slower rate than glucose.
This slow conversion is responsible for its reduced caloric value compared to sugar.
Xylitol makes it metabolically distinct from traditional carbohydrates.
In production engineering, xylitol is typically manufactured from hemicellulose-derived xylose via catalytic hydrogenation under high pressure, which allows large-scale production from renewable plant biomass.
Xylitol process makes it a bio-based alternative to synthetic sweeteners.
This makes it relevant in sustainable industrial chemistry.
Xylitol is mostly produced by chemical hydrogenation of xylose which is obtained by hydrolysis of xylans of plants such as birch and beech trees, corn cobs, bagasse, or straw, but also by fermentation of xylose, for example, using Candida species.
Xylitol, especially for hydrogenation, requires a high purity.
It may be obtained from wood extracts or pulp sulfite liquor, a waste product of cellulose production, by fermentation with a yeast that does not metabolize pentoses.
Some strains of S. cerevisiae, Saccharomyces fragilis, Saccharomyces carlsbergensis, Saccharomyces pastoanus, and Saccharomyces marxianus are suitable for this purpose.
Xylitol is often discussed in nutrition science as a functional carbohydrate that behaves differently from simple sugars because it is absorbed more slowly in the intestines and does not trigger the same rapid insulin response as glucose or sucrose.
This slower absorption helps reduce post-meal blood sugar spikes in humans.
Xylitol makes it useful in metabolic health–oriented food design.
In the digestive system, xylitol is only partially absorbed in the small intestine and the unabsorbed portion can reach the colon where it is fermented by gut microbiota, producing short-chain fatty acids and gases that can influence gastrointestinal comfort.
This fermentation process is responsible for both its mild prebiotic potential and its laxative effect at higher doses.
Xylitol makes tolerance dependent on consumed quantity.
In oral chemistry, xylitol changes the acid balance in the mouth by reducing bacterial acid production and helping maintain a higher pH environment that protects enamel from demineralization.
This environment makes it harder for cavity-causing bacteria to thrive and produce harmful acids.
Xylitol makes it important in caries prevention strategies.
In physical properties, xylitol has a high solubility in water and a strong tendency to absorb heat during dissolution, which creates a noticeable cooling sensation on the tongue and skin surfaces where it is applied.
This thermodynamic behavior is exploited in chewing gum and oral-care products for sensory freshness.
Xylitol makes it valuable in product sensory engineering.
In food chemistry, xylitol is non-reducing under normal conditions, meaning it does not participate in Maillard browning reactions in the same way as glucose or fructose, which affects color and flavor development during baking and heating processes.
This limits browning in baked goods unless combined with other sugars.
Xylitol makes formulation adjustments necessary in bakery applications.
In industrial production systems, xylitol is often refined through purification steps such as crystallization and filtration after catalytic hydrogenation of xylose-rich biomass-derived sugars, ensuring high purity for food and pharmaceutical use.
Xylitol multi-step processing is required to remove impurities and improve taste quality.
This makes it a refined bio-based chemical product.
Uses Of Xylitol:
Xylitol is a polyhydric alcohol that is a natural sugar substitute com- mercially made from xylan-containing plants (birch) hydrolyzed to xylose.
Xylitol is as sweet as sucrose, dissolves quickly, and has a negative heat of solution which results in a cooling effect. it has 24 kcal/g.
Xylitol is used in chewing gum, throat lozenges, and chocolate.
Xylitol is a humectant and skin-conditioning agent.
It acts as a humidifier, drawing moisture from the air for skin absorption.
Some manufacturers also cite a soothing and anti-microbial action.
Xylitol is a naturally occurring sugar in birch bark and a range of fibrous fruits and vegetables, including corn.
Xylitol is used as a noncariogenic sweetening agent in a variety of pharmaceutical dosage forms, including tablets, syrups, and coatings.
It is also widely used as an alternative to sucrose in foods and as a base for medicated confectionery. Xylitol is finding increasing application in chewing gum, mouthrinses, and toothpastes as an agent that decreases dental plaque and tooth decay (dental caries).
Unlike sucrose, xylitol is not fermented into cariogenic acid end products and it has been shown to reduce dental caries by inhibiting the growth of cariogenic Streptococcus mutans bacteria.
As xylitol has an equal sweetness intensity to sucrose, combined with a distinct cooling effect upon dissolution of the crystal, it is highly effective in enhancing the flavor of tablets and syrups and masking the unpleasant or bitter flavors associated with some pharmaceutical actives and excipients.
Xylitol is used as a low-calorie sweetener, sugar substitute, and functional food additive because it provides sweetness similar to sugar but with reduced calories and lower glycemic impact.
Xylitol is commonly used in products designed for diabetic or low-sugar diets.
This makes it a major sugar alternative in the food industry.
In the food industry, it is used in chewing gum, candies, baked goods, and sugar-free beverages to provide sweetness while also improving texture and moisture retention.
It helps maintain product quality without causing rapid blood sugar spikes.
Xylitol makes it important in sugar-free food manufacturing.
In dental care products, it is used in toothpaste, mouthwash, and dental chewing gum to reduce cavity-causing bacteria and support oral health.
Xylitol helps prevent plaque formation and tooth decay over time.
This makes it essential in oral hygiene formulations.
In pharmaceutical and healthcare products, it is used as a sweetening agent in syrups and chewable tablets, especially for patients requiring reduced sugar intake.
Xylitol improves taste without significantly affecting glucose levels.
This makes it useful in medicine formulation.
In specialized nutritional products, xylitol is used in diabetic-friendly foods and weight-management formulations where controlled carbohydrate intake is important.
Xylitol provides sweetness with lower metabolic impact compared to traditional sugars.
Xylitol makes it valuable in clinical nutrition and diet products.
Xylitol is used as a low-calorie sweetener and sugar substitute because it provides sweetness similar to sucrose but with lower energy content and a reduced glycemic effect.
It is commonly used in foods designed for diabetic, dental-friendly, and reduced-sugar diets.
Xylitol makes it a major functional sweetener in modern food systems.
In the food industry, it is used in chewing gum, candies, chocolates, baked goods, and sugar-free beverages to provide sweetness while maintaining texture and moisture balance.
Xylitol also helps extend shelf stability in some products due to its humectant properties.
This makes it important in sugar-free product formulation.
In oral-care applications, it is used in toothpaste, mouthwash, and dental chewing gum because it helps reduce cavity-causing bacteria and supports enamel protection.
Its non-fermentable nature by oral bacteria reduces acid formation in the mouth.
Xylitol makes it essential in preventive dental health products.
In pharmaceutical formulations, xylitol is used as a sweetening and flavor-masking agent in syrups, lozenges, and chewable tablets, especially for patients requiring sugar restriction.
Xylitol improves taste without significantly affecting blood glucose levels.
Xylitol makes it useful in medicine formulation design.
In clinical nutrition and dietary products, it is used in low-sugar and diabetic-friendly foods to provide sweetness while helping manage carbohydrate intake.
Xylitol allows formulation of products that support controlled energy and glucose consumption.
This makes it valuable in medical and dietary nutrition systems.
Xylitol is used as a low-calorie sweetener and sugar substitute because it provides sweetness comparable to sucrose while contributing fewer calories and a lower glycemic impact in human metabolism.
It is widely used in products designed for diabetic-friendly and reduced-sugar diets.
This makes it a key ingredient in modern functional nutrition.
In the food industry, xylitol is used in chewing gum, candies, chocolate products, baked goods, and sugar-free beverages where it provides sweetness and also helps maintain moisture and texture stability.
Xylitol supports product quality while reducing dependence on traditional sugar.
This makes it important in sugar-reduced food manufacturing.
In oral-care products, xylitol is used in toothpaste, mouthwash, and dental chewing gum because it helps reduce harmful oral bacteria and supports enamel protection.
Xylitol creates an environment less favorable for cavity formation.
This makes it essential in preventive dental care formulations.
In pharmaceutical applications, xylitol is used as a sweetening and flavor-masking agent in syrups, chewable tablets, and lozenges, especially for patients who need to avoid high sugar intake.
It improves taste without significantly affecting blood glucose levels.
Xylitol makes it useful in medicinal formulation design.
In dietary and clinical nutrition products, xylitol is used in low-sugar and controlled-carbohydrate foods to help manage energy intake and support blood sugar regulation strategies.
It allows formulation of foods suitable for specialized dietary needs.
Xylitol makes it valuable in medical nutrition planning.
Safety Profile Of Xylitol:
Very low toxicity by ingestion.
When heated to decomposition it emits acrid smoke and irritating fumes. A sugar.
Xylitol is used in oral pharmaceutical formulations, confectionery, and food products, and is generally regarded as an essentially nontoxic, nonallergenic, and nonirritant material.
Xylitol has an extremely low relative glycemic response and is metabolized independently of insulin.
Following ingestion of xylitol, the blood glucose and serum insulin responses are significantly lower than following ingestion of glucose or sucrose. These factors make xylitol a suitable sweetener for use in diabetic or carbohydrate-controlled diets.
Xylitol is generally safe for humans, but it can cause digestive side effects such as bloating, gas, or laxative effects when consumed in large amounts, because it is only partially absorbed in the small intestine.
These effects are due to fermentation by gut bacteria in the colon.
This makes moderate intake important for tolerance.
Unlike sugar, xylitol does not cause tooth decay and is generally beneficial for oral health, but it is still a caloric compound and excessive consumption can contribute to energy intake and digestive discomfort.
Xylitol means it should not be considered completely “calorie-free.”
This makes portion control relevant in dietary use.
A major safety concern is its extreme toxicity to dogs and some other animals, where even small amounts can trigger a rapid insulin release leading to severe hypoglycemia and potential liver failure.
This effect does not occur in humans but is very dangerous in pets.
Xylitol makes strict pet safety precautions necessary.
In rare cases, sensitive individuals may experience allergic reactions or intolerance symptoms, although this is uncommon compared to other sweeteners.
Most people tolerate it well when consumed in normal dietary amounts.
Xylitol makes it generally safe for human consumption.
Xylitol is considered a low-toxicity sweetener for humans with mainly gastrointestinal side effects at high doses and significant toxicity risk only for certain animals like dogs.
Proper dosing and pet safety awareness are the main considerations for safe use.
Xylitol makes it a widely accepted but carefully managed sugar substitute.
