Xylitol can be extracted from corn fibre, birch, raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose with only two-thirds the food energy. Xylitol was first derived from birch trees in Finland in the 20th century and was first popularised in Europe as a safe sweetener for people with diabetes that would not impact insulin levels. Today, using hardwood or maize sources, the largest manufacturer globally is the Danish company Danisco, with several other suppliers from China. Xylitol is produced by hydrogenation of xylose, which converts the sugar into a primary alcohol.

Our Xylitol has no Aldehyde or Ketone radicel, no Maillard Browning reaction when get heating, is good to produce different bakery foods. Xylitol can promote multiplication of Bafidobacterium and beneficial bacteria in the intestines, to improve gastrointestinal function, is a widely used functional additive by its high activity.Our Xylitol is not fermented by yeast, can be the inert substrate for microbe, food containing Xylitol can prolong own shelf life. Our Xylitol has moisture absorption character, so the refection added in Xylitol will last longer softness than being added the sucrose, always used in making cakes, breads and etc. Our Xylitol´s cooling sensation can enhance the taste of food with mint and spearmint.

Product Name: Xylitol

Molecular Structure:   

Molecular Formula:  C₅H₁₂O₅

Molecular Weight: 152.15

CAS Number: 87-99-0

EINECS: 201-788-0

Specification