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{{chembox | verifiedrevid = 307370013 | Name = Xylitol | Reference = | ImageFile = Xylitol.svg | ImageSize = 200px | ImageName = Xylitol | IUPACName = (''2R,3R,4S'')-Pentane-1,2,3,4,5-pentol | OtherNames = 1,2,3,4,5-Pentahydroxypentane; Xylite | Section1 = | Section2 = | Section8 = }} Xylitol (from Greek ξύλον - ''xyl'', "wood" + suffix -''itol'', used to denote sugar alcohols) is a sugar alcohol sweetener used as a naturally occurring sugar substitute. It is found in the fibres of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms. It can be extracted from corn fibre,R Sreenivas Rao, Ch. Pavanajyothi, RS Prakasham, PN Sharma, L Venkateswar Rao (2006) Xylitol production from corn fibre and sugarcane bagasse hydrolysates by Candida tropicalis ''Bioresource Technology'' 97:1974-1978. birch, raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose with only two-thirds the food energy. As with most sugar alcohols, initial consumption can result in bloating, diarrhea, and flatulence, although generally rather less so than other sugar alcohols like sorbitol. Xylitol is an organic compound with the formula (CHOH)3(CH2OH)2. This achiral species is one of four isomers of 1,2,3,4,5-pentapentanol.
[edit] About Xylitol
Xylitol is a natural sugar substitute with about 2/3 the calories of sugar. It is a desirable alternative to sugar for diabetics because it has less of an impact on blood sugar levels. Finally it is considered "tooth friendly" and is used in chewing gums and breath mints.
Xylitol can be used in baking.
Recipes With Xylitol
Allspice, Cinnamon, Clove, Ginger, Ground Ginger
