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Xylitol Technology

Xylitol Technology

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Published by: DIPAK VINAYAK SHIRBHATE on Oct 19, 2008
Copyright:Attribution Non-commercial

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 Xylitol Technology
INTRODUCTION
Xylitol is a naturally occurring sugar with a wide array of interestingapplications. The most significant fact about Xylitol is the possibility of itsextraction from bagasse, an abundantly available waste material in India. Xylitol can be chemically characterized as a five-carbon sugar alcohol (1, 2, 3, 4, 5 pentahydroxy pentane) with a molecular formula: C
5
H
12
O
5
(please see box for its physical and chemical properties).Xylitol can be found in small quantities in a various plants, fruits andvisitable - the primary sources are raspberries, strawberries, yellow plums,cauliflower, spinach and others. Although widely distributed in nature, its presencein low concentration makes it uneconomic to produce Xylitol on commercial scalefrom such natural sources. In this context, the techno-economic feasibility of extracting the Xylitol from bagasse, as established in Taiwan, is of importantcommercial significance.Xylitol with the sweetening property matching that of sucrose (sugar)enjoys good applications as sugar substitute for food processing industry. Xylitol produces a perceived sensation of coolness in mouth as it comes in contact with thesaliva for its negative heat of solution. This property makes it quite desirable incertain food products, specially beverages.Another significant property of Xylitol has been the prevention of dental cavity as established by the dental caries prevention studies thus making it the best nutritive sugar substitute with respect to caries prevention. Xylitol easily
C.O.E.&T.,Akola
1
 
 Xylitol Technology
metabolizes (independently of insulin) in human body and produces the sameamount of energy (4 cal/gm) signifying its application in all diabetic foods.Xylitol has been found particularly attractive as a non sugar sweetener for chewing vitamins and gums, tablets, cough syrups, mouth washes, tooth pastesetc. Hard candies, mints, sugar-less chocolates, gelatin, puddings, jams, baked products, ice-creams etc. are also being marketed using Xylitol as the sweetener.Apart from the above, the adhesive properties of Xylitol have been reported toreplace phenolic resin for plywood bonding.As of late 1980s, 28 countries have been using Xylitol in commercial products. In early 90s, an annual production of Xylitol has been reported as around5000 tones in the world. Around 95% of the world's production belongs to two firmsfrom Finland and the balance quantity is distributed among four firms in Japan, onein China and two in Switzerland. In addition to a number of companies in USA thatare interested in large-scale production of Xylitol in the future, similar interests arealso being pursued in Switzerland, Finland and Germany among others. Currently,the major use of Xylitol has been in the manufacture of chewing gums.
C.O.E.&T.,Akola
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 Xylitol Technology
Physical and chemical properties of Xylitol
Molecular weight: 152.15appearance: white, crystalline powdeodour: none boiling point: 126
°
C (at 760 mm)melting point: 92
°
to 96
°
Csolubility at 20
°
: 169 gms in 100 gms of water, sparinglysoluble inethanol and methanol pH in water (1 gm/10 ml) : 5 to 7heat of solution: - 34.8 cal/g (endothermic)calorific value: 4.06 cal/gm
Process of manufacture
C.O.E.&T.,Akola
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