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It is classified as a polyalcohol and a sugar alcohol, specifically an alditol. Of the common sugar alcohols, only sorbitol is more soluble in water. The name derives from Ancient Greek: ξύλον, xyl[on] 'wood', with the suffix -itol used to denote it being a sugar alcohol. Xylitol is used as a food additive and sugar substitute.
Sugar alcohols can be, and often are, produced from renewable resources.Particular feedstocks are starch, cellulose and hemicellulose; the main conversion technologies use H 2 as the reagent: hydrogenolysis, i.e. the cleavage of C−O single bonds, converting polymers to smaller molecules, and hydrogenation of C=O double bonds, converting sugars to sugar alcohols.
According to Healthline, there are eight sugar alcohols humans can consume — erythritol, hydrogenated starch hydrolysates, isomalt, lactitol, mannitol, maltitol, sorbitol and xylitol. Despite ...
The following chart shows the solubility of various ionic compounds in water at 1 atm pressure and room temperature (approx. 25 °C, 298.15 K). "Soluble" means the ionic compound doesn't precipitate, while "slightly soluble" and "insoluble" mean that a solid will precipitate; "slightly soluble" compounds like calcium sulfate may require heat to precipitate.
Erythritol and xylitol are sugar alcohols that are sweet like sugar but with far fewer calories. Erythritol is often mixed with another sweetener, stevia, and xylitol is often found in gum ...
At just 0.24 calories per gram (compared to table sugar’s 4 calories per gram), it’s a popular choice for sweeteners like Splenda and Truvia, as well as products like lower-calorie ice cream ...
Xylitol pentacetate is an organic compound with the formula C 15 H 22 O 10. It is an acetylated sugar alcohol that is used as an intermediary in the production of xylitol pentanitrate . [ 2 ] It is also commonly made to isolate and identify xylitol from complex organic mixtures.
Other sugar alcohols include xylitol, sorbitol, and maltitol. Sugar alcohols aren’t exactly the same as artificial sweeteners, such as saccharin or aspartame, according to Yale New Haven ...