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Xylitol E967, Newtol Xylit D-Xylitol, Food Sweeteners Xylitol with Free Sample manufacturer / supplier in China, offering Xylitol CAS No. 87-99-0 E967 1, 2, 3, 4, 5-Pentahydroxypentane D-Xylitol, Cellulose Film or Cellophane Paper, Calcium L-Threonate CAS No. 70753-61-6 and so on.

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  • Xylitol CAS No. 87-99-0 E967 1, 2, 3, 4, 5-Pentahydroxypentane D-Xylitol
  • Xylitol CAS No. 87-99-0 E967 1, 2, 3, 4, 5-Pentahydroxypentane D-Xylitol
  • Xylitol CAS No. 87-99-0 E967 1, 2, 3, 4, 5-Pentahydroxypentane D-Xylitol
  • Xylitol CAS No. 87-99-0 E967 1, 2, 3, 4, 5-Pentahydroxypentane D-Xylitol
  • Xylitol CAS No. 87-99-0 E967 1, 2, 3, 4, 5-Pentahydroxypentane D-Xylitol
  • Xylitol CAS No. 87-99-0 E967 1, 2, 3, 4, 5-Pentahydroxypentane D-Xylitol

Xylitol CAS No. 87-99-0 E967 1, 2, 3, 4, 5-Pentahydroxypentane D-Xylitol

Purchase Qty. / Reference FOB Price
1-17 Tons US $3.2
18+ Tons US $1.8
Port: Qingdao, China
Production Capacity: 1000mt/Month
Payment Terms: L/C, T/T, D/P, Western Union, Paypal, Money Gram
CAS No.: 87-99-0
Formula: C5h12o5
EINECS: 201-788-0
Type: Sweetener
Nutritional Value: Nutritional
Effect: Sweetener

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Basic Info.

Model NO.
food grade
Resource
Chemosynthesis
Store
Dry and Cool Place
M G
152.15
Trademark
JK
Transport Package
25kg/Bag
Specification
FCC
Origin
China
HS Code
290549
I. Usage:
Chewing Gums, toothpaste, chocolate, soft drinks, alcoholic beverages, diabetes patients, medical industry; etc
Functional Speciality of xylitol:
1. Xylitol is the best substitute of sweetener for the diabetic, can be widely used in the drinking juice, coffee, milk, bread, candy and other sugarless food.
2. It has intensive cool taste, so it can be used in tasty cakes, biscuits. Sweets. Leechdom and other commodities with new-style taste.

3. The metabolism of xylitol in the human body relies not on trypsin and dose not increase the blood sugar numerical value. Thus it can be used in injection and transfusion when the sugar of the diabetic decompensate. It is also suitable for the sufferer to take medicine.
4. It can be used as wetting agent in the cosmetics and is not irritative to skin.
5. Xylitol has no Aldehyde, no Maillard Browning reaction when get heating, is good to produce different bakery foods.

6. Xylitol can promote multiplication of bacterium and beneficial bacteria in the intestines, to improve gastrointestinal function, is a widely used functional additive by its high activity.
7. Xylitol is not fermented by yeast, can be the inert substrate for microbe.
8. Xylitol's cooling sensation can add the taste of food with mint and spearmint.
Application:
1. To produce gum, chewing gum, toffee, soft candy, jelly, chocolate, chewing tablet and etc, can cool the throat, clean the teeth and be anti-cariogenic.
2. Being instead of sucrose to add in soft drink, milk, bread, preserved fruit, biscuit, yoghurt, jam, porridge and etc, to keep longer & better sweet taste because of its non-fermentability by yeast.
3. Added in cosmetic product and toothpaste, no sticky feeling and refreshing. Xylitol can keep moisture and improve the rough skin similar as glycerin.
4. Being good substitute to sucrose, to make dishes like sour & sweet pork or fish, very safe to diabetics. Our suggestion is no more than 40g / day for adult and half for child.
AppearanceWhite crystals
Assay (dry basis)≥98.5%
Other polyols≤1.5%
Loss on drying≤0.2%
Residue on ignition≤0.02%
Reducing sugars≤0.5%
Heavy metals≤2.5ppm
Arsenic≤0.5ppm
Nickel≤1ppm
Lead≤0.5ppm
Sulfate≤50ppm
Chloride≤50ppm
Melting point92-96
Ph in aqueous solution5.0-7.0
Total plate count≤50cfu/g
ColiformNegative
SalmonellaNegative
Yeast &Mold≤10cfu/g

Xylitol CAS No. 87-99-0 E967 1, 2, 3, 4, 5-Pentahydroxypentane D-Xylitol
Xylitol Basic information
Product Name:Xylitol
Synonyms:xylosic alcohol;XYLITOL CRYSTALLINE;XYLITOL, FOR BIOTECHNOLOGICAL PURPOSES;XYLITOL, 1GM, NEAT;Xylitol 1 M Solution;XYLITOL BIOSYNTH;XYLITOL, WHO 98.5-101.0%;XYLITOL, USP GRADE
CAS:87-99-0
MF:C5H12O5
MW:152.15
EINECS:201-788-0
Product Categories:Food and Feed Additive;Food & Feed ADDITIVES;Biochemistry;Sugar Alcohols;Sugars;Xylose;chemical reagent;pharmaceutical intermediate;phytochemical;reference standards from Chinese medicinal herbs (TCM).;standardized herbal extract;Food additives;Food & Flavor Additives;Inhibitors;Food additive, Sweeteners
Mol File:87-99-0.mol
 
 
Xylitol Chemical Properties
Melting point 94-97 °C(lit.)
Boiling point 215~217ºC
density 1.515
refractive index 1.3920 (estimate)
storage temp. 2-8°C
solubility H2O: 0.1 g/mL, clear, colorless
pka13.24±0.20(Predicted)
form Crystalline Powder
color White
Water Solubility SOLUBLE
Sensitive Hygroscopic
Merck 14,10085
BRN 1720523
InChIKeyHEBKCHPVOIAQTA-QWWZWVQMSA-N
CAS DataBase Reference87-99-0(CAS DataBase Reference)
NIST Chemistry ReferenceXylitol(87-99-0)
EPA Substance Registry SystemXylitol (87-99-0)
 
Safety Information
Hazard Codes Xi
Risk Statements 36/37/38
Safety Statements 24/25-36-26
WGK Germany 2
RTECS ZF0800000
3
TSCA Yes
HS Code 29054910
ToxicityLD50 orally in mice: approx 22 g/kg (Salminen)
 
MSDS Information
ProviderLanguage
XylitolEnglish
SigmaAldrichEnglish
ACROSEnglish
ALFAEnglish
 
Xylitol Usage And Synthesis
Chemical PropertiesWhite or almost white, crystalline powder or crystals.
Chemical PropertiesThe solubility of D-xylitol (D-xylopentan-1.2.3.4.5-pentaol) in water is approximately 1,690 g/L at room temperature. Xylitol is stable under the common processing conditions of foods.
Xylitol is, depending on the concentration, similarly or slightly sweeter than sucrose and noncariogenic.
In the European Union, xylitol is approved as E 967 for a large number of food applications. In the United States, it is approved for use in foods following Good Manufacturing Practice and it is also approved in many other countries.
Chemical PropertiesXylitol occurs as a white, granular solid comprising crystalline, equidimensional particles having a mean diameter of about 0.4-0.6 mm. It is odorless, with a sweet taste that imparts a cooling sensation. Xylitol is also commercially available in powdered form, and several granular, directly compressible forms.
UsesXylitol is a polyhydric alcohol that is a natural sugar substitute com- mercially made from xylan-containing plants (birch) hydrolyzed to xylose. it is as sweet as sucrose, dissolves quickly, and has a negative heat of solution which results in a cooling effect. it has 24 kcal/g. it is used in chewing gum, throat lozenges, and chocolate.
Usessweetener and excipient, prevents acute otitis media
UsesA polyol substrate for xylitol and sorbitol dehydrogenases.
UsesAs oral and intravenous nutrient; in anticaries preparations.
Usesxylitol is a humectant and skin-conditioning agent. It acts as a humidifier, drawing moisture from the air for skin absorption. Some manufacturers also cite a soothing and anti-microbial action. Xylitol is a naturally occurring sugar in birch bark and a range of fibrous fruits and vegetables, including corn.
DefinitionChEBI: A pentitol (five-carbon sugar alcohol) having meso-configuration, being derived from xylose by reduction of the carbonyl group.
Production MethodsXylitol occurs naturally in many fruits and berries, although extraction from such sources is not considered to be commercially viable. Industrially, xylitol is most commonly derived from various types of hemicellulose obtained from such sources as wood, corn cobs, cane pulp, seed hulls, and shells. These materials typically contain 20-35% xylan, which is readily converted to xylose (wood sugar) by hydrolysis. This xylose is subsequently converted to xylitol via hydrogenation (reduction). Following the hydrogenation step, there are a number of separation and purification steps that ultimately yield high-purity xylitol crystals. The nature of this process, and the stringent purification procedures employed, result in a finished product with a very low impurity content. Potential impurities that may appear in small quantities are mannitol, sorbitol, galactitol, or arabitol.
Less commonly employed methods of xylitol manufacture include the conversion of glucose (dextrose) to xylose followed by hydrogenation to xylitol, and the microbiological conversion of xylose to xylitol.
Biotechnological ProductionXylitol is mostly produced by chemical hydrogenation of xylose which is obtained by hydrolysis of xylans of plants such as birch and beech trees, corn cobs, bagasse, or straw, but also by fermentation of xylose, for example, using Candida species. Xylose, especially for hydrogenation, requires a high purity. It may be obtained from wood extracts or pulp sulfite liquor, a waste product of cellulose production, by fermentation with a yeast that does not metabolize pentoses. Some strains of S. cerevisiae, Saccharomyces fragilis, Saccharomyces carlsbergensis, Saccharomyces pastoanus, and Saccharomyces marxianus are suitable for this purpose.
Hydrolysates of xylan-rich material are often treated with charcoal and ionexchangers to remove by-products causing problems in hydrogenation or fermentation. 
Many studies of xylitol production by fermentation have been published. Different organisms, substrates, and conditions were investigated. As the starting material, xylose or xylose in combination with glucose was used. Fermentation was carried out in batch reactors as well as continuously. 
Among the variations studied was cell recycling in a submerged membrane bioreactor for C. tropicalis with a high productivity of 12 g/Lh, a conversion rate of 85 % and a concentration of 180 g/L. Many studies addressed the immobilization of cells such as S. cerevisiae, C. guilliermondii, or D. hansenii, especially with calcium alginate.
Pharmaceutical ApplicationsXylitol is used as a noncariogenic sweetening agent in a variety of pharmaceutical dosage forms, including tablets, syrups, and coatings. It is also widely used as an alternative to sucrose in foods and as a base for medicated confectionery. Xylitol is finding increasing application in chewing gum, mouthrinses, and toothpastes as an agent that decreases dental plaque and tooth decay (dental caries). Unlike sucrose, xylitol is not fermented into cariogenic acid end products and it has been shown to reduce dental caries by inhibiting the growth of cariogenic Streptococcus mutans bacteria. As xylitol has an equal sweetness intensity to sucrose, combined with a distinct cooling effect upon dissolution of the crystal, it is highly effective in enhancing the flavor of tablets and syrups and masking the unpleasant or bitter flavors associated with some pharmaceutical actives and excipients.
In topical cosmetic and toiletry applications, xylitol is used primarily for its humectant and emollient properties, although it has also been reported to enhance product stability through a combination of potentiation of preservatives and its own bacteriostatic and bactericidal properties.
Granulates of xylitol are used as diluents in tablet formulations, where they can provide chewable tablets with a desirable sweet taste and cooling sensation, without the 'chalky' texture experienced with some other tablet diluents. Xylitol solutions are employed in tablet-coating applications at concentrations in excess of 65% w/w.Xylitol coatings are stable and provide a sweet-tasting and durable hard coating.
In liquid preparations, xylitol is used as a sweetening agent and vehicle for sugar-free formulations. In syrups, it has a reduced tendency to 'cap-lock' by effectively preventing crystallization around the closures of bottles. Xylitol also has a lower water activity and a higher osmotic pressure than sucrose, therefore enhancing product stability and freshness. In addition, xylitol has also been demonstrated to exert certain specific bacteriostatic and bactericidal effects, particularly against common spoilage organisms.
Therapeutically, xylitol is additionally utilized as an energy source for intravenous infusion therapy following trauma.
Safety ProfileVery low toxicity by ingestion. When heated to decomposition it emits acrid smoke and irritating fumes. A sugar.
SafetyXylitol is used in oral pharmaceutical formulations, confectionery, and food products, and is generally regarded as an essentially nontoxic, nonallergenic, and nonirritant material.
Xylitol has an extremely low relative glycemic response and is metabolized independently of insulin. Following ingestion of xylitol, the blood glucose and serum insulin responses are significantly lower than following ingestion of glucose or sucrose. These factors make xylitol a suitable sweetener for use in diabetic or carbohydrate-controlled diets.
Up to 100 g of xylitol in divided oral doses may be tolerated daily, although, as with other polyols, large doses may have a laxative effect. The laxative threshold depends on a number of factors, including individual sensitivity, mode of ingestion, daily diet, and previous adaptation to xylitol. Single doses of 20-30 g and daily doses of 0.5-1.0 g/kg body-weight are usually well tolerated by most individuals. Approximately 25-50% of the ingested xylitol is absorbed, with the remaining 50-75% passing to the lower gut, where it undergoes indirect metabolism via fermentative degradation by the intestinal flora.
An acceptable daily intake for xylitol of 'not specified' has been set by the WHO since the levels used in foods do not represent a hazard to health.
LD50 (mouse, IP): 22.1 g/kg
LD50 (mouse, IV): 12 g/kg
LD50 (mouse, oral): 12.5 g/kg
LD50 (rat, oral): 17.3 g/kg
LD50 (rat, IV): 10.8 g/kg
LD50 (rabbit, oral): 16.5 g/kg
LD50 (rabbit, IV): 4 g/kg
storageXylitol is stable to heat but is marginally hygroscopic. Caramelization can occur only if it is heated for several minutes near its boiling point. Crystalline material is stable for at least 3 years if stored at less than 65% relative humidity and 25ºC. Milled and specialized granulated grades of xylitol have a tendency to cake and should therefore be used within 9 to 12 months. Aqueous xylitol solutions have been reported to be stable, even on prolonged heating and storage. Since xylitol is not utilized by most microorganisms, products made with xylitol are usually safe from fermentation and microbial spoilage.
Xylitol should be stored in a well-closed container in a cool, dry place.
IncompatibilitiesXylitol is incompatible with oxidizing agents.
Regulatory StatusGRAS listed. Approved for use as a food additive in over 70 countries worldwide, including Europe, the USA and Japan. Included in the FDA Inactive Ingredients Database (oral solution, chewing gum). Included in nonparenteral medicines licensed in the UK and USA. Included in the Canadian List of Acceptable Nonmedicinal Ingredients.

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