XYLITOL

1. Structurally, xylitol has no aldehyde group and ketone group, so it will not produce “Maillard” browning reaction while heating and may be made into bakery food of different flavors. 2. Xylitol is capable of promoting proliferation of bifidobacterium as well as beneficial flora in intestinal tract and improving gastrointestinal function; with high activity, it is a promising functional additive. 3. As xylitol can hardly be fermented by yeast, it is a poor medium for microorganisms. 4. Cool feeling of xylitol can increase flavor of mint, spearmint and other food. 5. As provided in GB2760 that, xylitol is applicable for various foods, and may be added appropriately according to production needs.