Xylitol is a chemical compound with the formula C ₅H ₁₂O ₅, or HO(CHOH)₃OH; specifically, one particular stereoisomer with that structural formula. It is a colorless or white crystalline solid. It is classified as a polyalcohol and a sugar alcohol, specifically a five-carbon alditol derived by catalytic hydrogenation of xylose. Typical identifiers include CAS 87-99-0 and a molecular weight of 152.15 g mol. Physicochemical properties include a melting point near 92 to 96 degrees Celsius with thermal decomposition above the melting range, high aqueous solubility and hygroscopicity that facilitate incorporation into syrups and confectionery, sweetness approximately 0.8 to 1.0 times that of sucrose, and an energy value around 2.4 kcal g. Xylitol is metabolized more slowly than glucose, has a low glycemic index, and is non fermentable by many oral streptococci, characteristics that underlie its use in dental and low glycemic formulations. Typical industrial manufacture uses hemicellulosic hydrolysates or corn cobs followed by catalytic hydrogenation and multi step purification to meet food or pharmaceutical specifications.
Parent: Xylitol / Arabinitol
Parent: Xylitol
Commercial food grade xylitol is commonly specified at 99.0 to 99.9 percent purity on a dry basis with typical impurity and related compound limits that reflect raw material and process residues. Representative specification items include moisture (typically <=0.5 to 1.0 percent), reducing sugars and related monosaccharides such as xylose and arabinose (typically <=0.3 to 1.0 percent), other polyols or sugar alcohols (trace to 0.1 percent for sorbitol, arabitol or erythritol), ash (<=0.02 to 0.1 percent), and microbiological limits consistent with food grade supply. Heavy metal and elemental impurity limits are applied according to regional regulations, and residual solvents are normally absent. Analytical controls commonly used are HPLC or GC for saccharide and polyol profiling, Karl Fischer titration for water content, ICP methods for elemental impurities, and routine organoleptic and melting point checks; suppliers provide a certificate of analysis showing actual values for each batch.
Xylitol can be beneficial when used appropriately: it delivers fewer calories than sucrose, has a low glycemic index, and is non cariogenic, which supports dental health. Downsides at high intake include osmotic gastrointestinal effects such as bloating, gas and loose stools; people vary in tolerance. Xylitol is safe for most humans in normal dietary amounts but is extremely toxic to dogs, so avoid pet exposure.
Xylitol is used as a bulk sweetener and humectant in sugar free chewing gums, mints, confectionery, baked goods, throat lozenges, oral care products, and some pharmaceutical formulations. It is also used as a stabilizer or cryoprotectant in certain food and biochemical applications and as an excipient in oral and topical dosage forms.
Xylitol reduces the ability of cariogenic bacteria such as Streptococcus mutans to metabolize sugars, which lowers acid production and helps limit enamel demineralization. Regular use in chewing gum or lozenges can stimulate saliva flow, support remineralization, and reduce plaque formation, all of which contribute to lower cavity risk when combined with good oral hygiene.
Xylitol is generally safe for children when consumed in amounts typical for sugar free gums, mints or foods; however sensitivity varies and high single doses may cause laxative effects. Xylitol should never be given to pets, and caregivers should monitor tolerance in young children and follow product dosing guidance.
