History of Xylitol

Xylitol by is a polyol—a sugar alcohol produced through the hydrogenation of D-xylose. D-xylose is a type of sugar that was first isolated from wood—specifically birch bark—and named for it. Xylose is classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional group. It is derived from hemicellulose, one of the main constituents of biomass. At scale the production of D-xylose and the ultimate hydrogenation into xylitol uses the biomass of corn cobs. At Icon Foods, our dedicated R&D team has worked to create a line of ideal xylitol sweeteners that can fit a variety of formula needs. Our food scientists are available for formulation and reformulation inquiries.

Highlights

• Xylitol was first discovered in Finnish birch trees in 1891. However, the commercial debut of this sugar alcohol began during World War II.
• Xylitol is often used as a bulking sweetener.
• This natural sweetener reached GRAS status with the FDA in 1963.
  
  

Uses and Best Practices

Icon Foods' XeroSweet formulas can be used throughout the food and beverage industry as a low-calorie sweetener—with 2.4 calories per gram in comparison to the 4 calories per gram in table sugar. In addition to food and beverage formulations, this product line has become popular for use in everyday consumer hygiene products such as nasal spray, mouthwash, toothpaste, and various mouth washes. This line works to provide a balanced sweetness profile when used in tandem with high intensity sweeteners such as stevia. For a complete formula, we recommend adding resistant digestive fibers in the form of FOS, soluble tapioca fiber, or inulin. This will provide body while increasing mouthfeel and texture.

• This natural sweetening solution is produced through water extraction and temperature induced spray-drying. No chemical solvents are used during extraction or recrystallization.

Solubility

Icon Foods’ XeroSweet formulas are the most soluble of all our polyol formulas; however, they are not as soluble as sucrose at room temperature. The XeroSweet portfolio approaches sucrose-level solubility at elevated temperatures and agitation. Faster solubility can be greatly increased through particle reduction. Because of its small molecular size, xylitol develops a lower viscosity than sucrose when equivalent concentrations are used. Viscosity can be increased by adding hydrocolloids or fibers at low levels.

Stability

Icon Foods’ XeroSweet formulas are stable in high temperatures often used in baking, but—similar to other sugar alcohol-based formulas—they do not caramelize like other saccharides do. When used in frozen desserts—ice cream, custards, sorbet—xylitol can lower the freezing depression point, making it a desirable clean label sweetening option. The XeroSweet formulas are very stable and do not degrade in either acid or alkaline environments—with pH ranges 2.5-10. They do not contain a reducing end group, so they do not take part in Maillard-type browning reactions. The XeroSweet portfolio shows excellent heat stability—even above 180◦C—and are stable in heated concentrated solutions as well as aseptic, ultra-high temperature processing, flash pasteurization, and high-pressure processing.