Description：

Xylitol is an organic compound with the chemical formula C5H12O5. It is a natural sweetener extracted from plant materials such as birch, oak, corn cob, and sugarcane bagasse. In nature, xylitol has a wide distribution range and is widely present in various fruits, vegetables, and grains, but its content is very low.

Application:

Xylitol can replace sugar and be used for candy, pastries, and beverages according to normal production needs. Indicate on the label that it is suitable for diabetics. In actual production, xylitol can be used as a sweetener and wetting agent. It can also be used for condensed milk, toffee, gummies, etc. When used in pastries, it does not produce browning. When making pastries that require browning, a small amount of fructose can be added. Xylitol can inhibit the growth and fermentation activity of yeast, so it is not suitable for use in fermented foods.

Features:

1. Human beings absorb xylitol slower than sucrose, and xylitol provides 40% less heat than the same mass of sucrose.

2. Xylitol has a sweetness similar to sucrose, but is sweeter than similar compounds such as sorbitol and mannitol.

3. Xylitol is stable enough to be used for baking, but due to the higher thermal stability of xylitol and other polyols, they do not caramelize like sugar. When used in food, they lower the freezing point of the mixture.