Xylitol
Sweeteners
87-99-0
E967
C₅H₁₂O₅
$3.02 ~ $4.53
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Xylitol?
Xylitol is a five-carbon sugar alcohol used primarily as a low-calorie sugar substitute in chewing gums, candies, and foods for its sweetness and non-cariogenic properties.
How is Xylitol made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Biomass Hydrolysis | Break down xylan-rich raw materials (e.g., corncobs, birch wood) using acid and steam to hydrolyze hemicellulose into xylose sugar. | Control acid concentration, temperature, and pressure to maximize xylose yield and minimize byproduct formation. The resulting liquid is called hydrolysate. |
| 2 | Purification & Filtration | Neutralize, filter, and decolorize the raw xylose solution using processes like ion-exchange chromatography and activated carbon treatment. | Purity of the xylose solution is crucial for efficient hydrogenation. Monitor pH, color, and remove ionic impurities before proceeding. |
| 3 | Catalytic Hydrogenation | Convert the purified xylose into xylitol by reacting it with hydrogen gas in the presence of a catalyst (typically Raney nickel) in a high-pressure reactor. | This is the core chemical conversion. Strictly control hydrogen pressure, temperature, and catalyst activity to ensure a high conversion rate and product purity. |
| 4 | Crystallization | Purify the crude xylitol solution from the reactor, then concentrate and cool it under controlled conditions to form pure xylitol crystals. | The cooling rate and agitation speed are key parameters that determine the final crystal size and distribution. A slow, controlled process yields higher purity crystals. |
| 5 | Centrifugation & Drying | Separate the xylitol crystals from the remaining liquid (mother liquor) in a centrifuge. The crystals are then washed and dried in a fluid bed dryer. | Final moisture content is a critical quality parameter, typically controlled to be below 0.5%. Proper drying prevents caking and ensures stability. |
| 6 | Sieving & Packaging | Sieve the dried xylitol crystals to achieve a uniform, specified particle size. The final product is then packaged into food-grade, moisture-proof bags. | Verify particle size distribution against customer specifications. Implement a final quality check, including a metal detection step, before sealing the packages. |
Technical Specifications
| CAS Number | 87-99-0 |
| Chemical Formula | C₅H₁₂O₅ |
| Solubility | Freely soluble in water |
| Storage Conditions | Keep in sealed container, dry and ventilated place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Chewing gum
toothpaste
candy
baked goods
diabetic foods
Mechanism of action:
| Parameter | Xylitol |
|---|---|
| Functional Category | Bulk Sweetener; Humectant; Texturizer; Cooling Agent |
| Key Ingredients | Xylitol (Pentane-1,2,3,4,5-pentol) |
| Mechanism of Action | Activates T1R2/T1R3 sweet taste receptors with an intensity similar to sucrose. Possesses a high negative heat of solution, causing it to absorb heat from its surroundings upon dissolution, creating a physiological cooling sensation. Its polyol structure with multiple hydroxyl groups attracts and binds water molecules, inhibiting moisture loss. Is not metabolized by oral cariogenic bacteria, thus preventing the production of acids that demineralize tooth enamel. |
| Application Effect in Product | Provides sugar-like sweetness in sugar-free confections, chewing gum, and pharmaceuticals. Imparts a distinct cooling effect in mints and oral care products. Improves softness, texture, and moisture retention, extending shelf life in baked goods and gums. Allows for "non-cariogenic" or "tooth-friendly" product claims by replacing fermentable sugars. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Xylitol | Sugar Alcohol (Polyol) | 1:1 sweetness to sugar; ~2.4 kcal/g; low glycemic index; actively inhibits bacteria that cause cavities. | Proven dental health benefits; clean, sugar-like taste; excellent for baking as a 1:1 substitute for sugar. | Higher calorie count than zero-calorie sweeteners; can cause digestive upset in some individuals; highly toxic to dogs. | Sugar-free chewing gum, mints, oral care products, baking. | For its unique dental benefits and superior taste profile that closely mimics sugar. |
| Erythritol | Sugar Alcohol (Polyol) | ~70% as sweet as sugar; ~0.2 kcal/g; zero glycemic index; mostly absorbed and excreted unchanged. | Best digestive tolerance among sugar alcohols; virtually zero calories and no impact on blood sugar. | Less sweet than sugar; can have a distinct cooling or minty aftertaste; may recrystallize in some applications. | Keto and diabetic diets, beverages, sweetening foods where a cooling sensation is not a drawback. | For a zero-calorie sweetener with the best digestive profile among polyols. |
| Stevia | Natural Non-Nutritive Sweetener | 200-350x sweeter than sugar; zero calories; zero glycemic index; plant-derived. | Natural, plant-based origin; highly concentrated so very little is needed; heat stable. | Can have a noticeable bitter or licorice-like aftertaste; lacks the bulk and texture of sugar for baking. | Sweetening beverages like coffee and tea, liquid applications, recipes not requiring sugar's bulk. | For a natural, zero-calorie, plant-based option when you don't need sugar's texture. |
| Monk Fruit Sweetener | Natural Non-Nutritive Sweetener | 150-250x sweeter than sugar; zero calories; zero glycemic index; derived from luo han guo fruit. | Natural, plant-based origin with a cleaner taste profile and less aftertaste than stevia. | More expensive and less common than other sweeteners; almost always sold blended with a bulking agent like erythritol. | General sweetening, often in blends designed for baking to replace sugar. | For a natural, zero-calorie option with a better taste profile than stevia, if budget allows. |
| Allulose | Rare Sugar | ~70% as sweet as sugar; ~0.4 kcal/g; minimal glycemic impact; behaves chemically like sugar. | Caramelizes and browns like real sugar; provides excellent texture in ice cream and baked goods. | Significantly more expensive; less available in stores; not approved for sale in all countries. | Caramel, sauces, ice cream, baked goods where browning and authentic sugar texture are critical. | When you need a low-calorie sweetener that performs almost identically to sugar in cooking. |
| Sorbitol | Sugar Alcohol (Polyol) | ~60% as sweet as sugar; ~2.6 kcal/g; low glycemic index; also used as a humectant. | Inexpensive and widely available in commercial products; retains moisture, keeping foods soft. | Has a well-known laxative effect, often more pronounced than xylitol; less sweet than sugar. | Commercially produced sugar-free candies, cough drops, and processed foods. | As an economical, functional ingredient in food manufacturing, not typically for home use. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications