Physicochemical properties of xylitol

1. The refreshing feeling of xylitol Xylitol has a natural cooling sensation in the mouth, which is because xylitol is almost 10 times more soluble than sucrose. That is, when xylitol is dissolved, a large amount of heat is absorbed to cause the medium to generate a low temperature. Therefore, in various foods, after adding xylitol crystals, it will feel cool when eaten, and can enhance the flavor of foods such as mint and spearmint.
2. Xylitol does not produce a browning reaction upon heating.
Xylitol does not react with the amino acid "Mradad", making the color of the food dark. Xylitol is relatively stable during food processing, which is of special significance for certain foods that need to be kept light.
3. Xylitol is hygroscopic Xylitol has different hygroscopicity at different relative humidity. Because xylitol is hygroscopic, it is not suitable for making crispy and dry foods. For use in making softer snacks, xylitol can retain food for a longer period of time than sucrose.
4, xylitol is not easy to ferment, is a poor microbial medium Because xylitol has this property, so the food can extend its shelf life.