Xylitol

A naturally occurring five-carbon sugar alcohol with sweetness equivalent to sucrose, approximately 40 percent fewer calories, and a pronounced cooling sensation on dissolution.

White crystalline powder or granules with high water solubility. Stable through baking, boiling, and long shelf life at room temperature; non-fermentable by oral bacteria.

We supply food-grade and pharmaceutical-grade Xylitol from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include 30 to 80 mesh standard food grade, 80 to 200 mesh fine powder for pharmaceutical and oral-care use, and granular 10 to 30 mesh for direct-compression tableting.

Bulk and reduced-MOQ shipments. Batch-level COA covering purity, reducing sugars, other polyols, and microbiology.

Xylitol was first isolated from birch bark in 1891 by German chemist Emil Fischer and the French chemist Maurice Bertrand independently. Industrial production was developed in Finland during the 1970s following clinical work showing significant dental-caries reduction.

Modern industrial production starts from xylose obtained through hydrolysis of agricultural by-products such as corn cobs, hardwood chips, sugarcane bagasse, or birch chips, followed by catalytic hydrogenation. The result is a chemically pure crystalline polyol identical in molecular structure regardless of feedstock.

Regulated as E967 in the EU, classified as Generally Recognized as Safe by the U.S. FDA, and approved by JECFA without a numerical Acceptable Daily Intake limit, indicating one of the most favorable safety classifications in food chemistry.

Xylitol is metabolized through an insulin-independent pathway and contributes 2.4 kcal per gram, approximately 40 percent less than sucrose. The compound's anti-cariogenic action is well-documented and forms the basis of public health programs in Finland, Estonia, and parts of Asia.

Important note for pet owners and pet-food formulators: xylitol is acutely toxic to dogs at low doses and must not be incorporated into canine products under any circumstances. This species-specific risk does not affect human food applications.

• Sugar-free chewing gum, mints, and dental care products; the sweetener most strongly associated with tooth-decay reduction in clinical literature
• Toothpaste, mouthwash, and oral hygiene products; inhibits Streptococcus mutans growth and acid production
• Sugar-free hard candies, lozenges, and breath fresheners; cooling effect enhances mint and citrus flavor profiles
• Diabetic and low-glycemic baked goods, cookies, and chocolate; glycemic index of approximately 13 versus 65 for sucrose
• Sugar-free dairy products including yogurt, ice cream, and frozen desserts
• Pharmaceutical chewable tablets, syrups, and pediatric formulations; reduces caries risk in long-term medications
• Tabletop sweetener formats: sachets, granulated jars, and 1:1 sugar-replacement blends
• Nasal sprays and saline irrigation products; xylitol disrupts bacterial biofilm in the upper airway
• Sugar-free jams, fruit preserves, and dessert toppings