Characteristics and Quality of Xylitol as A Substitute for Sucrose

FOS 4041

Tamara Davidson

N00644127

April 4, 2017
Introduction:

The demand for low-sugar and sugar-free foods and beverages has increased during the

past decade because of consumers improved awareness of diet and health. Low energy food is

considered a multibillion-dollar industry because of its popularity. The sweetness of some

alternative sweeteners (aspartame, cyclamates, saccharin, and thaumatin) are very intense,

therefore used in small amounts. Sugar alcohols or polyols such as xylitol, mannitol, sorbitol,

isomalt, maltitol, and lactitol contain the same bulk volume of sucrose with less energy weight

compared to sucrose.1

Xylitol occurs naturally in some fruits and vegetables, in our bodies, corncobs, and trees.

Xylitol comes from corncobs or trees for commercial use. Fruits and vegetables contain small

amounts of xylitol. The human body of an average size adult produces up to 15 grams of xylitol

from normal metabolism. Corncobs are sustainable and an environmentally friendly way to

produce xylitol. Corncobs usually waste at the end of the year and are a renewable resource.

Trees take 20 years to grow, while corncobs only take 5 months. China contains the most

production facilities for corncobs, although they are prevalent around the globe. The xylitol

production facilities in China are produced by the corncobs that need to be disposed of. Most

of the corn in China is harvested by hand unlike America where most are harvested with

machines. The machines do not collect, but throw the corncobs back to the field that could be

used for xylitol. Xylitol that is manufactured by wood is produces from Dupont Chemical. This
company has facilities in China, Europe, and North America. There is no difference in the

product of xylitol whether it is extracted from corn or wood.2

Characteristics:

Xylitol is a naturally occurring sugar alcohol consisting of five carbons, 12 hydrogens,

and 5 oxygens. It is white crystalline substance used as a sweetener and was first discovered in

1891 by scientists from France and Germany. It did not receive attention until the sugar

shortage during World War II, fifty years later.3 Xylitol became a common ingredient in diabetic

food, oral hygiene products, and noncarcinogenic confectioneries after the 1960s.4 The use of

xylitol has increased in the last ten years in medicines, manufacturing foods, and oral hygiene. 4

The market for alternative sweeteners has grown because of health concerns and more

awareness of naturally derived sugar free low calorie alternatives.5 It contains about one third

less calories than sucrose with similar sweetness. It dissolves in water readily and is about

three times as sweet as mannitol and two times as sweet as sorbitol.5 Xylitol provides a

cooling sensation than other common polyols, because it has a greater negative heat of

solution. 4 It contains 40% lower energy, low viscosity in solution, no Maillard reaction, many

biomedical properties, and high chemical stability. Xylitol does not contain a reducing carbonyl

group therefore, it is less chemically reactive than aldoses/ketoses. Microbes do not cleave

easily to derive energy. Xylitol is naturally present in some fruits and vegetables including:

strawberries, plums, raspberries, pumpkin, cauliflower, and spinach. The content of xylitol in

fruits and vegetables is too low, about less than 1% on dry weight basis, to economically
extract from. The purpose of this paper is to determine the overall acceptance of xylitol as a

sugar substitute compared to sucrose.

Acceptance:

Xylitol has been researched and widely and accepted as a sugar alternative. The use of

xylitol has been approved by more than 35 countries for the use in foods, dental health

products, chewing gum, pharmaceuticals, toothpaste, confectioneries, and syrups.6 Xylitol is

approved by the American Academy of Pediatric Dentistry and the United States Food and Drug

Administration. Adult intake of xylitol is set at 5-7 grams for at least three times a day. Xylitol

does not cause a quick fluctuation in blood glucose because it is absorbed slowly into the

metabolic pathways and does not require insulin. For these reasons, xylitol may be used

clinically for diabetics or for those that are glucose-& phosphate-dehydrogenase deficient, as a

sugar alternative.6 Reports have concluded xylitol to be non-cariogenic and cariostatic.8

Xylitol is used to improve shelf life, taste, and color of food by food industries. Since

xylitol does not undergo Millard reaction, it does not reduce the nutritional value or darken

proteins. It can be used alone or in combined with other sugar substitutes to produce chewing

gum, hard candies, water fillings, sugar-free chocolate, pastilles, and sweets for diabetics.

Hydrogenated starch hydrolysates can be combined with xylitol to produce sugarless pectin

jellies. An excellent sanding material is created with crystalline xylitol, pectin jellies, and other

forms of confectionery. To create a fine texture and cooling effect, xylitol is added in the

crystalline phase during production.

 The leading use of xylitol is in the production of gum for sweetness, flavor, and a cooling

effect. Xylitol rapidly dries and crystalizes; therefore it is often used to coat sugar-free gum.

The nonenzymatic browning reactions in the baking flavor depend on keto groups or aldo

groups. A characteristic flavor and color are achieved by adding xylitol to baked goods. The

reducing sugar in flour may create some browning. The poor solubility of xylitol in cookie

dough with fat may cause the cookies to obtain brown spots. The texture and color of xylitol

cake closely resembles a sucrose cake.

The pharmaceutical industry also uses xylitol as a sweetener or an excipient. The

advantages of use match the reasons xylitol is used in foods such as: the noncariogenic

properties, no fermentability, and the suitability for diabetic patients. No mold or fermentation

arises with vitamins, cough syrups, or tonics prepared with xylitol. Xylitol does not react with

active ingredients or excipients of pharmaceutical drugs, because it does not undergo Maillard

reaction making it chemically inert. 3

Lam et al.8 conducted a study to test childrens acceptance of xylitol in snack foods. This

study was for public health programs to determine the role of xylitol-based snacks as a caries

prevention. Participants included thirty-one children, ages 3 to 6. The test foods included:

vanilla pudding, strawberry popsicles, watermelon gum drops, strawberry gelatin desserts,

coconut cookies, and xylitol-coated popcorn. All children were tested about 1 hour after

breakfast. No product contained more than 3 grams of xylitol. The child chose what order to

eat the snacks and then placed the snack in front of a smile, frown, or neutral cartoon face.

Each food was ranked according to category. The gum drops were mostly selected first and the

pudding was mostly selected last. The pudding was the least desired among the children. The
remainder of the food was categorized with a smile or neutral face for at least 84% of the

children. This study concluded children age 3 to 6 generally accept xylitol sweetened snacks.

Castillo et al.9 performed a study to measure the acceptance of xylitol in milk with

children. This study was also for public health programs in the effectiveness of xylitol in milk for

dental caries reduction. 75 children, ages 4 to 7, from a primary school in Lima, Peru

participated in the study. The study tested three types of milk: evaporate, powdered, or Ultra

High Temperature (UHT). Twenty-five children participated in each category with ages matched

across each type of milk. Each child was provided four samples of milk: plain milk, milk with low

xylitol (0.021 g/ml), milk with high xylitol (0.042 g/ml), and milk with sorbitol (0.042 g/ml). The

children were to choose the order of milk sampled then place the cup in front of a smile, frown,

or neutral cartoon face. All the milk that was placed in front of the smile were tested again for

ranking. This was repeated with each category to obtain first, second, third, and forth rankings.

This study concluded the milk with high xylitol to be favored in all types of milk (UHT,

powdered, and evaporated). The milk with high xylitol and sorbitol were preferred over the

plain milk in all three types. Sorbitol was stated to taste more artificial than xylitol from some

of the children.

Winkelhausen et al.1 performed a study to investigate xylitol as a low energy alternative

sweetener in home-made cookies. 80 adults ages 21 to 64 participated in this study. The

cookies in this experiment contained the same recipe with a varied type of sweetener of

sucrose, glucose, or xylitol. The participants were given three cookies and asked to identify

which two cookies differed from the sucrose cookie. The odd sample in the first test contained

xylitol and the second test contained glucose. In this duo-trio test, all participants correctly
identified the odd sample. The glucose cookies were soft, tender, with an aftertaste, and the

least sweet. The sucrose cookies were crunchier, harder, and drier. The xylitol cookies were as

sweet as the sucrose cookies, but with a cooling effect and minor aftertaste. The second test

investigated the influence of storage for the cookies. The one and two week storage did not

show a major impact on the sensory evaluations of the cookies. The three month storage

created a less crunchy and less tender sucrose cookie. The three months only reduced the

aftertaste in the xylitol cookie. The xylitol cookies were found to be about as sweet as the

sucrose samples, but the sucrose cookies were still favored and the glucose samples were least

favored. No bacterial growth was found after a 48 hour analysis in any of the cookies. After

seven to eight months of storage the xylitol cookies were found to have the least amount of

microbial loads. Colony forming units in the xylitol cookies were low due to the low ability of

microorganisms to metabolize xylitol. These experiments concluded that the chemical

differences in the cookies can be identified, xylitol cookies are acceptable, xylitol cookies can be

stored longer without change in flavor and texture, and xylitol cookies are microbiologically

safe.

A recent study by Janakiram, Kumar, and joseph15 found xylitol to be a good

replacement for sugar to help prevent dental caries. They however indicated the use of xylitol

alone does not have the ability to prevent dental caries.

Absorption:

Xylitol does not absorb by active transport nor does it require insulin for the uptake by

the liver, where it is converted to L-lactic acid, glucose, and glycogen. Little increase in

glucagon, insulin, and blood glucose levels from xylitol absorption into the bloodstream,

because liver uptake does not require insulin. Chukwuma and Islam12 study concludes that

xylitol inhibits major carbohydrate digesting enzymes, fastens the intestinal transit rate and

slows gastric emptying, but increases intake of muscle glucose in normal and type 2 diabetic

rats. This study suggests xylitol reduces intestinal absorption of glucose. Islam and Indrajit13

found xylitol to decrease serum fructosamine and most serum lipids, increase glucose tolerance

ability and serum insulin concentrations was found in the xylitol group. Xylitol did not influence

liver weight, serum triglycerides, or liver glycogen.

Safety:

By all routes of administration, xylitol has been shown to possess a very low order of

toxicity. An unlimited ADI for xylitol has been recommended by The Joint FAO/WHO Experts

Committee on food additives. Although, xylitol in large quantities may result in gastrointestinal

discomfort such as: flatulence, diarrhea, and stomach cramps. The Turku studies in 1975

concluded several adult participants to tolerate 200 g of xylitol a day with no diarrhea or

excessive flatulence.6 Mammals represent a wide margin of safety for xylitol except dogs.

Hypoglycemia has been induced in dogs at exposure of 0.1 mg/kg. Hepatotoxicity has resulted

in some dogs at 0.5 mg/kg.14

Application to Dietetic Practice:

Xylitol contains several potential health benefits as a sugar replacer. It is non-cariogenic

making it sugar free and tooth friendly. It is potentially beneficial for diabetics and those with

cardiovascular disease, because it is low-glycemic. It may be helpful to control obesity from its

low-energy and low-insulinaemic. Xylitol may be helpful in the colon from its low digestibility.

The osmotic ability of xylitol is colon-hydrating, laxatative, and purifying.10 Sato et al.12

concluded in their study that xylitol in the human colon cause prebiotic stimulation of

metabolic activity and growth of Anaerostipes spp.

Future research:

When a ketone or aldehyde in sugars is reduced to the hydroxyl group a sugar alcohol or

noncyclic hydrogenated carbohydrate can be formed. The majority production of sugar

alcohols undergo the catalytic hydrogenation of sugars under high temperatures and pressure.

These extreme conditions and expensive chromatographic purification steps lead to low yields

in product. Microbial fermentation based on biotechnology production economically utilizes

agricultural waste residues and provides an environmentally safer process. To improve sugar

alcohols, metabolic engineering has been perused to replace the traditional strategies of

optimizing culture conditions and isolating better strands.10

Conclusion:

Xylitol appears to be widely accepted as a safe and comparable alternative to sucrose

for humans. Although xylitol is not necessarily always preferred over sucrose, it is the closest

version of sucrose as a sugar substitute. Xylitol is beneficial for those with diabetes, heart

disease, and obesity. Xylitol may contribute to reducing the occurrence of dental caries. Xylitol

also appears to be microbiologically safe with the ability to maintain freshness with storage.
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