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Xylitol is an organic compound with the chemical formula C5H12O5. It appears as a white crystalline powder and is an intermediate product of xylose metabolism. It is usually extracted from plant materials such as corn cobs, sugarcane bagasse, and birch trees. Easy to dissolve in water, slightly soluble in ethanol and methanol. Xylitol has a sweet taste comparable to sucrose and can absorb a large amount of heat when dissolved in water. It is the one with the highest heat absorption value among all sugar sweeteners, so it will have a refreshing taste when consumed. Xylitol is not only widely used as a sweetener in food and beverages, but also in the production of oral health products such as chewing gum and toothpaste. In addition, it can also be used in industries such as pharmaceuticals and cosmetics. Molecular formula: C5H12O5 Molecular weight: 152.15 Appearance: White crystalline powder Melting point: 92-96 ° C Boiling point: 215-217 ° C Density: 1.52 g/cm ⊃3; Sweetness: comparable to sucrose Solubility: easily soluble in water, slightly soluble in ethanol and methanol
Xylitol is an organic compound with the chemical formula C5H12O5. It appears as a white crystalline powder and is an intermediate product of xylose metabolism. It is usually extracted from plant materials such as corn cobs, sugarcane bagasse, and birch trees. Easy to dissolve in water, slightly soluble in ethanol and methanol. Xylitol has a sweet taste comparable to sucrose and can absorb a large amount of heat when dissolved in water. It is the one with the highest heat absorption value among all sugar sweeteners, so it will have a refreshing taste when consumed. Xylitol is not only widely used as a sweetener in food and beverages, but also in the production of oral health products such as chewing gum and toothpaste. In addition, it can also be used in industries such as pharmaceuticals and cosmetics. Molecular formula: C5H12O5 Molecular weight: 152.15 Appearance: White crystalline powder Melting point: 92-96 ° C Boiling point: 215-217 ° C Density: 1.52 g/cm ⊃3; Sweetness: comparable to sucrose Solubility: easily soluble in water, slightly soluble in ethanol and methanol
