Xylitol

Xylitol (CAS 87-99-0), also known by its E-number E967, is a naturally derived sugar alcohol used as a low-calorie sweetener and humectant.

Where is Xylitol used?

• Food and confectionery: replaces sucrose in sugar-free gums, mints, chocolates, and baked goods
• Pharmaceutical: sweetening and bulking agent in chewable tablets, syrups, and oral care products
• Oral care: toothpastes and mouthwashes where it provides a cooling effect
• Personal care: humectant in skin creams, lotions, and hair care formulations
• Nasal sprays and saline rinse products use it to support mucosal hydration without introducing fermentable sugars.
• Used in throat lozenges and cough syrups.
• In food technology, used as a bulk sweetener that can replace sugar 1:1, providing fewer calories and a lower glycemic response.

Good to know: Its non-cariogenic profile is a key commercial differentiator. Pharmaceutical specifications are the most commonly requested for oral and topical drug formulations.

Formulation notes

• Produced by catalytic hydrogenation of xylose derived from hemicellulose under high pressure.
• In jellies or jams, it can reduce the effectiveness of gelling agents.

Typical specification

• Minimum assay of 99%.
• Commercially available as powder and various granular, directly compressible forms.
• pH at 20°C is 5.0 to 7.0.
• Residue on ignition is ≤ 0.2%.
• Available in customized powder mesh sizes: C, CS, C30, C300, DC, and CM (milled powder).

Storage, packaging and handling

• Commonly proper storage gives a shelf life of 24-36 months.
• Stable for at least 3 years when stored below 65% relative humidity and at 25°C.

Frequently asked questions about Xylitol

Does xylitol participate in Maillard browning reactions?

It is non-reducing under normal conditions and does not participate in Maillard browning reactions like glucose or fructose.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.