Title: Alternative Sweeteners

Xylitol 339
Table 2 Solubility of Sugar Alcohols in
Water at 20°C
Sweetener Solubility (% w/w)
Sucrose 66
Xylitol 63
Sorbitol 75
Maltitol 62
Lactitol 55
Isomalt 28
Mannitol 18
D. Other Characteristics
The viscosity of polyol solutions depends on their molecular weight. Monosaccharide
alcohols such as sorbitol and xylitol have a relatively low viscosity,
whereas maltitol syrups with a high content of hydrogenated oligosaccharides
are fairly viscous.
Xylitol is chemically quite inert because of the lack of an active carbonyl
group. It cannot participate in browning reactions. This means that there is no
caramelization during heating, as is typical of sugars. Because xylitol does not
form Maillard reactants, it is ideally suited to use as an excipient in conjunction
with amino active ingredients.
E. The Use of Xylitol in Chewing Gum and Confectionery
Sugar-free chewing gum is the leading worldwide application of xylitol. Xylitol
is used to sweeten both stick and pellet (dragee) forms of chewing gum. In addition
to the dental benefits attributed to it, xylitol provides a pleasant cooling effect
and a rapid onset of both sweetness and flavor. Because of its rapid drying and
crystallization character, xylitol is often used to coat pellet forms of sugar-free
chewing gum.
Sugar-free chewing gums usually contain mixtures of polyols and intense
sweeteners to ensure a satisfactory sweetness profile over time. Although a few
brands are sweetened solely with xylitol, most products contain less than 50%
xylitol. The use of xylitol-containing chewing gum in either stick or pellet form
as a between-meal supplement has been associated with improvements in oral
health. Among the reported benefits are reductions in plaque levels, plaque bacteria
levels, and caries increment (47–51).
Xylitol is commercially used in many countries either alone or in combination
with other sugar substitutes in the manufacture of noncariogenic sugar-free