Sugar alcohol Series
Xylitol
Characteristic of Xylitol:
1. Structurally, xylitol has no aldehyde group and ketone group, so it will not produce “Maillard” browning reaction while heating and may be made into bakery food of different flavors.
2. Xylitol is capable of promoting proliferation of bifidobacterium as well as beneficial flora in intestinal tract and improving gastrointestinal function; with high activity, it is a promising functional additive.
3. As xylitol can hardly be fermented by yeast, it is a poor medium for microorganisms.
4. Cool feeling of xylitol can increase flavor of mint, spearmint and other food.
5. As provided in GB2760 that, xylitol is applicable for various foods, and may be added appropriately according to production needs.
Application:
1. It may be used in chewing gum, gum confection, Toffee, soft sweets, jellies, chocolates and buccal tablets, with the functions of throat-soothing, tooth-cleaning and tooth decay prevention.
2. With non-fermentation, it may replace sucrose to be applied in drinks, milk, bread, preserved fruit, biscuits, yogurt, jams and rice puddings to strengthen their good taste and lasting sweetness.
3. Xylitol is capable of moisturizing and improving rough skin exactly like glycerin, and makes people feel fresh and cool rather than tacky when applied. Therefore, it may be used in various skin care products and toothpastes.
4. Xylitol can provide ideal sugar substitutes for diabetics. Juices, drinks, coffee, milk, ice cream, bread and candy may use xylitol in replace of sucrose, and xylitol may also take replace of sucrose when cooking sweet and source spare ribs, sweet and sour fish, etc. In a word, diabetics may use xylitol just like normal people use sucrose. However, daily total dosage should preferably not exceed 40g for adults, and such a quantity should be halved for children.
Performance of Xylitol:
1) Xylitol does not produce “Maillard” browning reaction when heated
Sucrose will have Maillard reaction with amino acid during food processing and heating, which is an unfavorable factor for most food processing. However, xylitol is structurally free from any aldehyde group or ketone group, so it does not produce any Maillard browning reaction when heated and may be made into bakery food of different flavors.
(2) As xylitol can hardly be fermented by yeast, it is a poor medium for microorganisms
Thanks for this feature of xylitol, shelf life of food made of it may be extended. For example, consumers wish to add less sugar in some jams, but jams with less sugar easily get bad in their shelf period, especially after opened. If preparing jams with xylitol in place of sucrose, such jams will enjoy a long shelf life without adding any artificial preservative.
(3) Xylitol has hygroscopicity
As xylitol has hygroscopicity, when it is used to make some soft snacks such as cake and bread, softness of such snacks will be maintained longer than those use sucrose.
(4) Cool feeling of xylitol
Solution heat of xylitol is nearly 10 times more than that of sucrose. That is, when xylitol dissolves, it absorbs a great deal of heat to enable a low temperature of medium. Therefore, when xylitol is added into various delicious foods, such foods will taste cool. It can strengthen flavor of mint, spearmint and etc.
Packaging : 1,000kg/bag, 600kg/bag, 25kg/bag and 1,000k/bag are available. Xylitol may also be packaged according to users’ need.
Note: as xylitol is slowly absorbed in intestinal tract, if too much xylitol is taken at a time, light diarrhea may occur according to different body constitution. However, such diarrhea will disappear automatically after dosage adjustment. As the product absorbs moisture easily, it should be kept in a cool and dry place.
Storage: It should be stored in a dry and ventilated environment, kept away from moisture and sunlight;
Specification:
| Ideatification Grade |
FAO |
FCC |
JP6 |
ORAL |
Liquid Xylitol |
| Loss on drying % |
≤ 0.5 |
≤0.5 |
≤0.5 |
≤1.0 |
﹤30 |
| Residue on ignition % |
≤ 0.1 |
≤ 0.5 |
≤0.1 |
≤0.2 |
----- |
| PH value |
5.0--7.0 |
----- |
5.0--7.0 |
----- |
4.0--7.0 |
| Reducing sugar % |
≤ 0.2 |
≤0.2 |
≤ 0.2 |
|
≤1.0 |
| Melting range ℃ |
92--96 |
92--96 |
92--96 |
----- |
----- |
| Assay % |
98.5--101.0 |
98.5--101.0 |
98.5--101.0 |
≥98.0 |
----- |
| Sorbitol % |
≤ 0.5 |
- |
- |
- |
----- |
| Arabinose % |
≤ 0.2 |
|
|
|
|
| Mannitol % |
≤0.5 |
|
|
|
|
| Euonymus alcohol % |
≤ 0.2 |
|
|
|
|
| Other polyols % |
≤1.0 |
≤2.0 |
≤1.0 |
|
|
| Total polyols % |
|
|
|
≥90 |
|
| Total glucose assay % |
|
|
≤ 0.5 |
|
|
| Heavy metals % |
≤0.0010 |
≤0.0010 |
≤0.0010 |
≤0.0010 |
≤0.0010 |
| Arsenic % |
≤0.0003 |
≤0.0003 |
≤0.0004 |
|
≤0.0001 |
| Nickle % |
≤0.0002 |
|
≤0.0002 |
≤0.0002 |
≤0.0002 |
| Lead % |
≤0.0003 |
≤0.0001 |
≤0.0001 |
|
|
| Sulphate % |
|
|
|
≤0.01 |
|
| Chloride % |
|
|
|
≤0.01 |
|
| Transmittance % |
|
|
|
|
≥90 |
| Total plate count |
|
|
|
≤1000/g |
|
| Mould |
|
|
|
≤100/g |
|
| Coliform |
|
|
|
Negative |
|
| Reference Standard |
FAO/WHO |
FCC |
JP6 |
China Ph |
Fac Stdard |