Natural Sweetener Organic Xylitol is a white crystalline powder that has a similar sweetness to sucrose. It easily dissolves in water, forming a transparent solution. Although it slightly dissolves in ethanol and methanol, it is primarily used in water-based formulations.

1.Product introduction of Natural Sweetener Organic Xylitol

Organic Xylitol is a white crystalline powder that has a similar sweetness to sucrose. It easily dissolves in water, forming a transparent solution. Although it slightly dissolves in ethanol and methanol, it is primarily used in water-based formulations.

 The melting point of organic xylitol ranges from 92℃ to 96℃, and its boiling point is 216℃. In terms of caloric value, it provides the same amount of energy as sucrose, with a calorific value of 16.72 kJ/g. 

When dissolved in water, organic xylitol absorbs heat, providing a natural cooling sensation in the mouth. This makes it an ideal ingredient for products that aim to offer a refreshing mouthfeel. 

In a 10% aqueous solution, the pH value of organic xylitol typically ranges from 5.0 to 7.0, indicating that it is neutral to slightly acidic.

2.Advantages of Natural Sweetener Organic Xylitol

Xylitol is a versatile ingredient that offers several advantages when used in bakery foods. Unlike other sweeteners, xylitol does not contain aldehyde or ketone groups, which means it does not undergo the Maillard browning reaction when heated. This allows for greater control over the color and appearance of baked goods. 

Additionally, xylitol promotes the growth of beneficial bacteria, such as Bifidobacterium, in the intestines. This can improve gastrointestinal function and make xylitol a popular choice as a functional additive. 

Another benefit of xylitol is its resistance to fermentation by yeast. This property makes it an inert substrate for microbes, which can help prolong the shelf life of food products containing xylitol. 

Moreover, xylitol has the ability to absorb moisture. When added to confections, xylitol helps maintain their softness for a longer period compared to when sucrose is used. It is commonly used in the production of cakes, breads, and other baked goods to enhance their texture. 

Furthermore, xylitol provides a cooling sensation, particularly when combined with mint and spearmint flavors. This cooling effect enhances the taste and refreshes the palate. 

Xylitol has been approved for use in all food products according to GB2760-2007, issued by the Ministry of Health. It can be used appropriately in accordance with manufacturing requirements. 

It is worth noting that xylitol is slowly absorbed in the intestines and should not be consumed excessively in one sitting. Depending on individual body constitution, some people may experience a laxative effect initially, but this can be managed by adjusting the dosage. 

Overall, xylitol's unique properties, such as its non-browning characteristic, promotion of beneficial bacteria, resistance to fermentation, moisture absorption, and cooling sensation, make it a valuable ingredient in bakery foods. However, it is important to consume xylitol in moderation and ensure it is used properly according to recommended guidelines.