Food additives data book - wordpres

Sweeteners 1000
NAME: Xylitol
CATEGORY: Sweetener/ Nutritive additive/ Humectant/ Bulking agent
FOOD USE: Sugars, sugar preserves and confectionery (confections, icings, chocolate products, fondants, mints,
caramels)/ Baked goods (dry mixes, cream fillings)/ Other (dietary supplement, diabetic foods, dietetic
foods, pharmaceuticals, anti-caries products, oral and intravenous nutrients, chewing gum, children’s
chewable vitamins)
SYNONYMS: CFSAN Xylitol/ CAS 87-99-0/ EINECS 201-788-0/ Xylite/ Xylit/ Eutrit/ Kannit/ Klinit/ Kylit/ Newtol/
Torch/ Xyliton/ Xylitol C/ Xylo-pentane-1,2,3,4,5-pentol/ Xylisorb
FORMULA: C5H12O5
MOLECULAR MASS: 152.15
PROPERTIES AND APPEARANCE: White crystal or crystalline powder; practically odourless.
Sweet taste with cooling sensation; same sweetness as sucrose; no aftertaste
MELTING RANGE IN °C: Stable form: 93–94.5; metastable form: 61–61.5
PURITY %: 98.5% to 110% assay
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 62.7 g/100 g solution @ 50°C 80 g/100 g solution
in ethanol solution: @ 100% Sparingly soluble in ethanol (1.2 g/100 g solution at 25°C)
FUNCTION IN FOODS: Add texture and mouthfeel (bulking agent). Reduced tendency to crystallise. Sweetener (sweetness 1.0
relative to sucrose); humectant; non-fermentable.
In baking, results in: reduced fermentability; increased resistance to non-enzymic browning
reactions; decreased tendency to crystallise; increased hygroscopicity.
ALTERNATIVES: Sorbitol (less sweet)