XYLITOL
Chemical name: 1,2,3,4,5-adonitol
Molecular formula: C 5 H 12 O 5
Relative Mass: 152.15
Xylitol is a five-carbon natural sugar alcohol that is naturally found in many fruits and vegetables in the nature, can be produced daily by human metabolism, has positive effects on human health and has commercial economic value.
Xylitol dissolution is a heat endothermic reaction and therefore has a refreshing effect in the mouth. Since
they do not contain aldehyde and ketone groups, they do not undergo Maillard type browning reactions.
Xylitol has many advantages as a food component.
Xylitol is not caramelized by increasing temperature.
In 1983, the World Health Organization (WHO), Food and Agriculture Organization (FAO) in 1986, the US Food and Drug Administration (FDA) approved for use.
Xylitol the Importance of Health
does not cause a spike in blood sugar that is metabolized independent of the liver from xylitol insulin and is suitable as a sweetener for diabetics,
xylitol insulin-deficient diabetic patients does not cause hyperglycemia and xylitol consumption results in less of the meal-growing thermogenesis and heat production, the problem for some individuals which reduces sweating after meals.
Prevents tooth decay;
Xylitol is widely used as a non-carogenic sugar substitute because it is not fermented by oral bacteria. In addition, in long-term consumption, xylitol has been observed to reduce the number of Streptococci in dental plaques and saliva.
Reduces the risk of obesity;
Obese people discharged from the stomach faster than non-obese people. Therefore, slower emptying of the stomach is one of the treatment methods of obesity.
Studies have shown that xylitol causes long-term emptying of food in the stomach. This delay is due to the slow and complete absorption of xylitol.
Reduces the risk of osteoporosis;
Xylitol increases the absorption of calcium and phosphorus in the intestine, thus reducing the risk of osteoporosis.
It is used in intravenous nutrition;
It does not react with amino acids, it is easier to prepare a solution with an amino acid mixture. Under surgical and post-traumatic conditions, tissues can use xylitol more easily.
Reduces ear infection;
Various bacteria cause otitis media; Streptococcus pneumoniae is the most common bacterium. XylitolStreptococcus pneumoniae prevents bacterial growth and thus prevents otitis media.
Used in gums;
Gums containing xylitol; By eliminating the acidic environment of carbohydrate foods in the teeth during the day, it provides the ideal pH level in the mouth.
Thus, it reduces the number of microorganisms causing tooth decay and the rate of new caries formation.
Used in diet drinks;
With the use of suitable sweetener blends and xylitol, dietary drinks of lower energy, suitable for diabetics, can be produced, and no significant differences have been observed between the physical properties of xylitol-containing beverages and the properties (color, viscosity) of sucrose drinks.
Prevention of protein denaturation is used;
Xylitol is used as a stabilizing agent during the extraction of proteins from natural membranes, preventing denaturation of proteins.
It is used to purify;
A mixture of various acids (isocitric, maleic, malonic, lactic, pyruvic, fumaric or their salts) and xylitol, inositol or ethanol are proposed for the purification of low organic matter water.
In adults, 5-15 grams are produced daily.
Xylitol Production Methods;
1. Solid-liquid extraction,
2. Chemical production,
3. Biotechnological production.
