The Application of Xylitol in Beverages, Dairy Products and Candies

01. Overview of Xylitol

Xylitol is a sweet substance with nutritional value, and it is also a normal intermediate of human carbohydrate metabolism. A healthy person, even if he does not eat any food containing xylitol, his blood contains 0.03---0.06 mg/100 mg of xylitol. In nature, xylitol is widely present in various fruits and vegetables, but the content is very low. Commercial xylitol is obtained by deep processing from agricultural crops such as corn cob and bagasse. It is a natural and healthy sweetener.

02. The main functions of xylitol

(1) Sweeteners, nutritional supplements and adjuvant therapeutics for people with diabetes

As a functional sweetener, xylitol can participate in carbohydrate metabolism in the human body. After entering the blood, it does not need insulin to penetrate into the cells, and the metabolism is fast, and it will not cause the blood sugar level to rise. It is suitable as a nutritional sugar substitute for diabetics. In addition, because the energy produced by xylitol metabolism is the same as glucose and has the same sweetness as sucrose. According to clinical trials, it has the effect of slightly lowering blood sugar level. Therefore, we regard xylitol as a sweetener for diabetic patients. ､Nutrition supplements and adjuvant therapeutics.

(2) Xylitol can promote the synthesis of glycogen, and has the effect of improving liver function and anti-fatty liver in patients with liver disease.

Medical tests have shown that xylitol has a certain effect in restoring liver function, because xylitol can promote liver glycogen synthesis, slow down the production of fatty acids in plasma, and reduce blood lactic acid, pyruvate and glucose, and increase insulin, it has a good curative effect on patients with hepatitis and cirrhosis. It is also beneficial for fatty liver and hyperlipidemia. Xylitol is a health nutrient that assists in protecting the liver and regulating lipids.

(3) Xylitol has a significant effect on preventing dental caries in children.

Streptococcus is the main cause of tooth decay. It grows in the tartar of our teeth, ferments the sugars in the food, produces lactic acid, corrodes the teeth, and forms tooth cavities. Xylitol is a unique polyhydroxy compound, and streptococci cannot digest xylitol.

Therefore, xylitol will not be fermented and utilized by bacteria in the oral cavity. It can inhibit the growth of Streptococcus and Streptococcus aerogenes, thereby preventing dental caries. In addition, the fresh and sweet taste of xylitol can also promote the secretion of saliva and replenish the saliva. The phosphorus and CALCIUM promote the natural restoration of teeth.

(4) The role of moisturizing the lungs and preventing respiratory infections

Medical researchers believe that the surface of human lung mucosa and respiratory tract are covered with a thin layer of mucus, which is a natural barrier for the human body to resist the invasion of microorganisms and viruses in the AIR.

If the salinity of this layer of mucus on the respiratory tract and lung mucosa increases, harmful microorganisms from the air will “infuse” and cause lung infections, but as long as they are allowed to eat some food or drink containing xylitol, the The salinity of respiratory mucus quickly returned to normal levels. This shows that although xylitol is not an antibacterial substance, it can prevent respiratory infections.

(5) Other functions

New physiological functions according to the latest foreign reports, it has been found that xylitol still has many new and derived physiological functions. For example, xylitol can improve the absorption of calcium in the intestine; xylitol can inhibit and reduce inner ear infections; xylose The proliferation of bifidobacteria by alcohol; the skin care effect of xylitol; the stabilizing effect of xylitol on insulin.

03. Features of Xylitol

Before 1970, xylitol was mainly used as a sweetener for diabetics. Since the 1970s, it has been gradually used to prevent dental caries. The first xylitol chewing gum was born in Finland in 1975. Now, xylitol is increasingly used in sugar-free foods.

1. Xylitol has a cooling sensation.

2. Xylitol is hygroscopic.

3. Xylitol does not produce "Maillard" browning reaction when heated.

4. Xylitol is not easy to ferment and is a poor medium for microorganisms.

As a functional sweetener, xylitol can participate in human metabolism with high safety. In recent years, it has been widely used in the food field, and more and more food research and development personnel use xylitol in the production of beverages, dairy products, and candy.