Xylitol (E 967) belongs to the group of low-calorie bulk sweeteners.

It is found in nature in birch sap, mushrooms, bananas, raspberries, plums.

Source: plant materials rich in the polysaccharide xylan (birch wood, almond husks, straw, corn cobs, oat husks).

Advantages of use in food production:

1. Allows the production of a wide range of "sugar-free products".

2. Has zero calories: contains 2.4 kcal per 100 g (sucrose - 4 kcal per 100 g).

3. Has a pleasant sweet taste. The sweetness profile is identical to sucrose.

4. Does not cause caries.

5. Has a low glycemic index (13) - suitable for dietary nutrition.

6. Combines with other sugar substitutes to enhance sweetness.

7. Has a cooling effect.

8. Characterized by an increased boiling point.

9. Resistant to acid hydrolysis. Well soluble in water. Hygroscopic.

10. Helps reduce the viscosity of confectionery products.

11. Characterized by high microbiological stability. Has a preservative effect.

12. Can have a laxative effect if consumed in excess.

In terms of sweetness, xylitol is similar to sucrose, and is used in the production of confectionery for diabetics and obese people, in the production of ice cream, jam, preserves, chewing gum, and soft drinks.

Application in confectionery production:

Products

Advantages of application

Chewing gum, dragee

provides a soft and flexible texture
provides retention of intense color and aroma on the surface of products
controls crystallization of hard coatings,
allows to obtain a thin crust (low viscosity)
resists cracking of coatings
provides a refreshing effect
Hard candy

provides a refreshing effect
enhances taste and aroma
Tablet forms, lozenges

reduces caloric content
provides technological effectiveness
Chewing and jelly candies Toffee, fudge

enhances taste and aroma
reduces caloric content
provides a moisturizing effect
Cereal bars

softens texture
reduce product volume
Fruit fillings

gives freshness and juiciness due to the refreshing effect
Chocolate

reduces caloric content
Cookies, biscuits, muffins

reduces caloric content
has a moisturizing effect
provides microbiological stability,
increases shelf life
Ice cream, sorbet

reduces caloric content
gives softness and pliability to the structure
Dairy products (yogurts, mousses)

reduces caloric content