Xylitol is a natural occurring sweetener found in many fruits like strawberries, pears and plums. Pure xylitol is a white crystalline substance that looks and tastes like sugar. On food labels, xylitol is classified broadly as a carbohydrate and more narrowly as a polyol. Because xylitol is only slowly absorbed and partially utilized, a reduced calorie claim is allowed: 2.4 calories per gram or 40% less than other carbohydrates.
Xylitol has 40% fewer calories and 75% fewer carbohydrates than sugar and is slowly absorbed and metabolised, resulting in very negligible changes in insulin. About one-third of the xylitol that is consumed is absorbed in the liver. The other two-thirds travels to the intestinal tract, where it is broken down by gut bacteria into short-chain fatty acids.
Chemically speaking, xylitol is not actually a sugar, but a sugar alcohol. It differs from other sweeteners such as sorbitol, fructose and glucose because the xylitol molecule has five, instead of six, carbon atoms. Most bacterias in mouth are unable to make use of such sugars. This is one reason why xylitol helps prevent cavities.
Xylitol tastes and pours like regular sugar, but provides 40% fewer calories. Xylitol mixes and dissolves readily and is heat stable, making it the ideal sweetner for hot beverages, baking and other cooking applications unlike artificial sweeteners.
Xylitol looks, feels, and tastes exactly like sugar, and leaves no unpleasant aftertaste. It is available in bulk and many forms. It can be purchased at health food stores and over the internet.
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Xylitol was approved by the U.S. Food and Drug Administration (FDA) in 1963.
