| Common Name | Xylitol |
| CAS Number | 87-99-0 |
| Molecular Weight | 152.146 |
| Density | 1.5±0.1 g/cm3 |
| Boiling Point | 494.5±40.0 °C at 760 mmHg |
| Molecular Formula | C5H12O5 |
| Melting Point | 94-97 °C(lit.) |
| MSDS | Chinese USA |
| Flash Point | 261.9±21.9 °C |
| Density | 1.5±0.1 g/cm3 |
| Boiling Point | 494.5±40.0 °C at 760 mmHg |
| Melting Point | 94-97 °C(lit.) |
| Molecular Formula | C5H12O5 |
| Molecular Weight | 152.146 |
| Flash Point | 261.9±21.9 °C |
| Exact Mass | 152.068466 |
| PSA | 101.15000 |
| LogP | -3.77 |
| Vapour Pressure | 0.0±2.9 mmHg at 25°C |
| Index of Refraction | 1.571 |
| Storage condition | 2-8°C |
| Water Solubility | SOLUBLE |
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
| Hazard Codes | Xi |
| Risk Phrases | 36/37/38 |
| Safety Phrases | S24/25 |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 2 |
| RTECS | ZF0800000 |
| HS Code | 2905491000 |
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1.What is Xylitol?
Xylitol is an organic compound, native to Finland, that is a natural sweetener extracted from birch, oak, corn cobs, bagasse and other plant materials. In nature, xylitol is widely distributed, widely found in a variety of fruits, vegetables, cereals, but the content is very low. For the human body, xylitol is not a "foreign product", it is the normal sugar metabolism of the body intermediates. It is white crystal or crystalline powder, odorless, and has moisture attraction. Very soluble in water, slightly soluble in ethanol. Melting point (general rule 0612) is 91.0~94.5°C. Xylitol can be classified as polyols and sugar alcohols
2.How is Xylitol produced?
The process route of this method is as follows: raw material → hydrolysis → neutralization → concentration → decolorization → ion exchange → concentration → hydrogenation → concentration → crystallization → separation → packaging In the purification process of hydrolyzed liquid, one neutralization and one ion exchange process is adopted, and on the basis of this process, one hydrogenation liquid ion exchange is added, which becomes one neutralization and decarburization and two exchange processes, all of which belong to neutralization and decarburization process. We know that in the production process of xylitol, corn cob is first hydrolyzed to produce hydrolysis solution, hydrolysis should be added catalyst - sulfuric acid, and after hydrolysis, sulfuric acid exists in the hydrolysis solution, but in the production process, this part of the sulfuric acid must be removed, as the name implies, the neutralization and deacidification process is the use of neutralization methods to remove the acid, the neutralizing agent usually use The neutralizing agent is usually calcium carbonate. Sulfuric acid is neutralized by calcium carbonate to form gypsum - calcium sulfate, calcium sulfate solubility in water is very small, most of the gypsum will become precipitation removed by filtration.
3.How is Xylitol stored and distributed?
1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.
4.What is Xylitol used for?
According to China's "food additives use of health standards" (GB2760-1996) in the regulations: xylitol can be used in place of sugar in accordance with normal production needs for confectionery, pastries, beverages. It is stated on the label that it is suitable for diabetics to consume. In actual production, xylitol can be used as sweetener and wetting agent. The reference dosage for food products is 43% for chocolate, 64% for chewing gum, 40% for jams and jellies, and 50% for flavored ketchup. Xylitol can also be used in condensed milk, toffee, fudge and so on. When used in pastries, it does not produce browning. A small amount of fructose can be added when making pastries that require browning. Xylitol can inhibit the growth and fermentation activity of yeast, so it should not be used in fermented foods.
