Progressive choices on the market in sweeteners and sugar substitutes are on the rise, with good reason. The average American consumes 400 calories per day from added sugars in their diet. Excess sugar contributes to tooth decay and obesity.
Around 1890, Chemists Emil Fisher and Stahe in Germany and Betrand in France isolated the 5-carbon sugar, Xylitol. It wasn’t until the 1930’s that Xylitol was synthesized into a pure form, much like what we use today. During World War II, European and Scandinavian countries experienced a shortage of sugar, leading to the first widespread use of Xylitol. At the conclusion of the war, dental professionals started noticing an improvement in their patients’ oral health. Scientists linked this improvement to the use of Xylitol and starting in the 1960’s this natural sweetener continued to gain popularity worldwide.
Chemical & Physical Traits
Xylitol is a sugar alcohol derived from corn that has a crystalline, granular structure with a sweetness and taste comparable to sugar, and no unpleasant aftertaste. It has 40% fewer calories than sugar and is produced through the hydrogenation of xylose, making it a natural material. Xylitol has a low Gyclemic Index value of 7, meaning it has little effect on blood sugar levels and insulin. Xylitol has approximately the same sweetness as sugar making the conversion from sugar to Xylitol in recipes 1:1.
Applications
Xylitol is currently approved for use in foods and oral health products around the world. It is used in foods such as chewing gum, gum drops and hard candy, as well as baked goods, jams and energy bars. In oral health products, Xylitol can be found in throat lozenges, cough syrups, chewable multivitamins, toothpaste, mouthwash and nasal spray. Kick-start your sugar replacement journey towards better health with Xylitol.
