Xylitol
Introduction
Xylitol, white crystalline powder, as sweet as sucrose, easily dissolved in water (160g/100ml), slightly dissolved in Ethanol & Methanol, melting point 92℃-96℃, boiling point 216℃ and caloric value same as sucrose 16.72kj/g. Absorb heat when dissolved and provide natural cooling sensation in mouth. 10% Aqueous solution pH value 5.0-7.0.
Appearance: white crystalline powder, tastes sweet like sucrose.
Molecular formula: C5H12O5
Molecular weight: 152.15
Specification
| Appearance | White crystalline powder | |
| Sense of taste | Sweet | |
| Odor | No peculiar smell | |
| Chemical control | GB 13509-2005 | FCC(4) |
| Content of Xylitol | 98.5%~101.0% | 98.5%~101.0% |
| Ash | ≤0.5% | ≤0.1% |
| Loss on Drying | ≤0.5% | ≤0.5% |
| Reducing sugar(as glucose) | ≤0.2% | ≤0.3% |
| Other polyols | ≤2.0% | ≤1.0% |
| Melting point | 92°C~96°C | — |
| Heavy Metal as Pb) | ≤0.0010% | — |
| Lead(Pb) | ≤0.0001% | ≤0.0001% |
| Arsenic As) | ≤0.0003% | — |
| Nickel Ni) | ≤0.0002% | ≤0.0001% |
| Microbiological control | ||
| Total plate countMould and Yeast countColiform bacteriaSalmonella | ≤500cfu/g≤100cfu/g≤30MPN/100gNegative | |
Application
Xylitol can replace glycerin, used in papermaking, daily necessities and defense industry. Because it is more hydroxy compounds, with sweet, non-toxic, low calorific value applicable to the food and sweetener for diabetics.
