Uses : Characters; white crystalline powder, sweet as sucrose, easily dissolve in water, slightly dissolve in Ethanol & Methanol, Melting point 92。C -96。C. Boiling point 216。C and caoric value same as sucrose 16.72kj/g. Absorb hear when dissolved and provide nat

Molecular Structure:

Product description: Characteristic; 1, Xylitoy has no Aldehyde or Ketone radicel , No mailland Browning reaction when get hearing, is good to produce different bakery foods. 2, Xylitoy can promote mutipication of Bafidobacterium and beneficial bacteria in the intestines, to improve gastrointestinal function, is a widely used fuctional additive by its high activity. 3. Xylitol is not fermented by yeast, can be the inert substrate for microbe, food containing Xylitoy can prolong own shelf life. 4,Xylitol has moisture absorption character, so the refection added in Xylitol will last longer softness than being added the sucrose, always used in making cakes. Breads and etc. 5,Xylitol’s cooling sensation can enhance the tast of food with mint and spearmint. Usage; 1, To produce gum. Chewing gum, toffee, soft candy, jelly, chocolate, chewing tableta and etc, can cool the throat, dean the teeth and be anti-cariogenic. 2, Being instead of sucrose to add in soft drink, milk. Bread. Preserved fruit. Biscuit, yoghurt, jam. Porridge and etc to keep longer and better sweet taste because of its non-fermentability by yeast. 3, Added in cosmetic product and toothpaste, no sticky feeling and refreshing. Xylitol can keep moisture and improve the rough skin similar as glycerin. 4, Being good substitute to sucrose, to make dishes like sour and sweet pork or fish, very safe to diabetics. Our suggestion is no more than 40g/day for adult and half for child.