Product: Xylitol
CAS:87-99-0
Formula:C5H12O5
Molecular Weight :152.15
Appearance: White crystalline powder

Xylitol is a naturallyoccurring 5-carbon polyol sweetener. It is found in fruits and vegetables, and is even produced by the human body itself. It can absorb heat when dissolved in water, with moisture absorbing function, and transient diarrhea can be induced when excessively taken. The product can also treat constipation.

Xylitol is the sweetest of all the polyols. It is as sweet as sucrose, has no after-taste and is safe for diabetics. Xylitol has 40% less calories than sugar and, for this reason, a caloric value of 2.4 kcal/g is accepted for nutritional labelling in the EU and the USA.

Function

Sweetener
Xylitol is a sweetener, nutritional supplement and adjuvant therapy for diabetics: Xylitol is an intermediate in the metabolism of sugar in the body. In the absence of insulin in the body, it affects the metabolism of sugar. It does not require insulin, and xylitol can also Through the cell membrane, it is absorbed and utilized by the tissue to promote the synthesis of glycogen in the liver, for the nutrition and energy of the cells, and does not cause the blood sugar level to rise, eliminating the symptoms of more than three symptoms (multiple food, polydipsia, polyuria) after taking the diabetes. It is the most suitable nutritive sugar substitute for diabetic patients

Improve liver
Xylitol can promote the synthesis of hepatic glycogen, blood sugar will not rise, has liver function and anti-fatty liver effect on patients with liver disease, treatment of type B persistent hepatitis, chronic hepatitis B and cirrhosis have obvious curative effect, is hepatitis concurrent The ideal adjuvant for patients with symptoms.

Anti-caries
The anti-caries properties of xylitol work best in all sweeteners. First, xylitol cannot be fermented by bacteria that produce dental caries in the mouth, inhibiting the growth of streptococci and the production of acid; secondly, when chewing xylitol It can promote the secretion of saliva. It can wash the bacteria in the mouth and teeth, increase the alkaline amino acid and ammonia concentration in saliva and caries, and slow down the pH in the mouth. And dilution, inhibiting the adsorption of bacteria on the tooth surface, thereby reducing the acid erosion of the teeth, preventing dental caries and reducing the generation of plaque, and consolidating the teeth.

lose weight
Xylitol provides energy to the body, synthesizes glycogen, reduces the consumption of protein in fat and liver tissue, protects and repairs the liver, reduces the production of harmful ketone bodies in the human body, and does not worry about eating fat. Can be widely used in food, medicine, light industry and other fields. Xylitol has the advantage of low calories compared to ordinary white sugar - only about 2.4 calories per gram of xylitol, 40% less calories than most other carbohydrates, so xylitol can be applied to each Among the diet foods, as a substitute for high-calorie white sugar.

stable
Bio-xylitol is slowly metabolized in the body, so it does not cause insulin to suddenly rise or fall. Ordinary sugar, xylitol is a natural stabilizer for insulin. After use, food does not increase insulin in the blood. Xylitol also plays. The important role of stabilizing hormones, high levels of insulin will increase estrogen production, causing breast cancer also interferes with the healthy function of the ovary, insulin resistance is an important cause of hormone problems (polycystic ovary syndrome); so reduce insulin levels to It is important not only to resist polycystic ovary syndrome but also to reduce the imbalance of other hormones and reduce the risk of breast cancer.

Application of Xylitol

Xylitol can be used in sugar, cakes, and beverages as needed for normal production. The label indicates that it is suitable for diabetics. In actual production, xylitol can be used as a sweetener or humectant. The reference dosage for food is: chocolate, 43%; chewing gum, 64%; jam, jelly, 40%; ketchup, 50%. Xylitol can also be used in condensed milk, toffee, soft candy, and the like. When used in pastry, no browning occurs. When making a pastry that requires browning, a small amount of fructose can be added.

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