Is xylitol a sugar? What is the difference between xylitol and sugar?

Many people have eaten xylitol, which is a white crystal that tastes sweet and silky, so is xylitol sugar?

In fact, although xylitol is similar in appearance to white sugar and tastes sweet, it is not sugar.

Raw materials such as corn cobs, peanut shells, and bagasse are crushed and heated for a period of time, and they are hydrolyzed to form xylose. Xylose contains 5 carbon atoms and is a type of pentose sugar. Then the xylose is hydrogenated under the "matching" of the catalyst, and after refining, a white crystal that looks very similar to white sugar can be obtained, which is xylitol.

Xylitol does not require insulin to participate in the metabolism of the human body, and does not raise blood sugar levels, so it is a safe sweetener, nutritional supplement and auxiliary agent for diabetics.

In addition to this, xylitol also prevents tooth decay. Tooth decay is mainly caused by the decomposition and utilization of sugar remaining in the mouth by microorganisms, producing acids to corrode the teeth. Xylitol, on the other hand, is difficult to be used by microorganisms in the oral cavity and cannot produce acidic substances, so it generally does not cause tooth decay.

It has been experimentally proven that eating xylitol can reduce the incidence of dental caries by 90% compared to eating sucrose. In fact, xylitol has been widely used in the food industry as a substitute for sucrose.

No. Xylitol is a natural sugar substitute of polysaccharides that can be extracted from the sap of the birch tree. The chemical formula of lignoglycol is C5H12O5. The unit of atomic mass is.

Xylitol is as sweet as sucrose, but only 60% of the calories of sucrose. In addition, because xylglycol can be directly broken down by the body and does not form sucrose, it can be used by diabetics. In addition, since xylitol cannot be broken down by bacteria, using it to replace the sugar in desserts can prevent tooth decay.

Xylitol products are very common in Finland, and children's candies are replaced by xylitol to protect the health of children's teeth. In addition, a variety of chewing gums (such as Yida and Rakuten) also use xylitol to provide sweetness.

Xylitol is a new natural sweetener and advanced therapeutic food extracted from corn cob, bagasse and other substances. Its taste is sweet, the appearance is white crystalline powder, and the sweetness is equivalent to sucrose. Xylitol is an intermediate of human carbohydrate metabolism, and it is also widely found in nature, especially in vegetables, fruits, natural mushrooms and other edible mushrooms.

In the case of the lack of insulin in the human body affecting glucose metabolism, xylitol can also be absorbed and utilized by tissues through the cell membrane without insulin promotion, and can promote liver glycogen synthesis and improve liver function, which is an ideal drug for patients with diabetes and hepatitis complications; At the same time, this product is not used by the bacteria that produce tooth decay in the oral cavity, which can prevent tooth decay; It is widely used in food, medicine, light industry and other fields.

Xylitol is native to Finland and is a natural plant extracted from plants such as birch and oak trees.

Sweeteners, which do not produce the acidic qualities that cause tooth decay, are able to reduce caries bacteria and tartar and can be prevented.

Tooth decay can also be used as a sucrose substitute in food for diabetics. Dental societies around the world are active.

It is recommended to use products that contain more than 50 sugars in xylitol. Our country began in 1995 to carry out wood.

For the research of sugar alcohol caries prevention, an expert group on xylitol teeth was established in August this year. At present, there are 3 chewing gum brands on the market that have passed the certification of the national dental prevention group with a xylitol content of more than 50: Courage,

Rakuten and Hua Aikang.

It belongs to a sweetener, and the specific explanation of the above two is very clear, so there is not much nonsense, hehe.

Brother: Xylitol is a polyol, and it doesn't have anything to do with sugar at all.

There is also a theory that xylitol causes cancer, is it true?

The main differences are that the properties are different, the performance is different, and the efficacy is different, as follows:

First, the nature is different.

1. Xylitol.

Xylitol is an organic compound that is a natural sweetener extracted from plant materials such as birch, oak, corn cob, bagasse, etc.

2. Sugars and sugars are polyhydroxy groups (2 or more) aldehydes, or ketones, which can be turned into organic compounds of one of the above two after hydrolysis.

Second, the performance is different.

1. Xylitol.

Xylitol is as sweet as sucrose, can absorb a lot of calories when dissolved in water, and is the one with the largest endothermic value among all sugar alcohol sweeteners, so when eaten in solid form, it will produce a pleasant cooling sensation in the mouth. Xylitol does not cause caries and has an anti-caries effect. The metabolism is not regulated by insulin, and it is completely metabolized in the human body, with a calorific value of 10kJg, which can be used as a thermal energy source for diabetics.

2. Sugar is one of the three main nutrients of the human body, and it is the main energy of the human body. The heat energy supplied by sugar to the human body accounts for about 60 70% of the total heat energy required by the human body, and all sugars except cellulose are heat**.

Third, the efficacy is different.

1. Xylitol.

Improve liver, anti-caries, ** and other effects.

2. Sugar provides energy and carbohydrates.

1.From the perspective of metabolism, after sugar enters the human body, the body needs to secrete insulin to digest, and xylitol does not use the participation of insulin, so people with diabetes can eat, xylitol, that is, pentpentanol, is a kind of sugar alcohol.

2.From a functional point of view, although xylitol has the same sweetness and calories as sucrose, xylitol is not like sucrose, eating too much will increase the neutral fat in the blood and make the body fat. On the contrary, long-term consumption of a moderate amount of xylitol has the effect of weight control and obesity reduction, because xylitol can reduce free fatty acids in the blood and regulate the metabolism of lipids.3Essentially, xylitol is a normal intermediate in the body's carbohydrate metabolism, while sugar is a carbohydrate.

Hello! To put it simply, xylitol is a natural sweetener, sugar is a carbohydrate, and the intermediate formed by sugars in human metabolism is xylitol, which is more natural and healthy.

The difference between xylitol and sugar is that xylitol, i.e., pentpentaglycol, is a type of sugar alcohol, which is a five-carbon sugar alcohol that can be used as a substitute for sucrose. Xylitol is as sweet as white sugar, but it has a lot fewer calories than white sugar. The metabolic pathway of xylitol in the body is different from that of general sugars, which does not require the participation of insulin, and most of it is decomposed into carbon dioxide and excreted from the body through breathing in the lungs, which does not raise blood sugar, so xylitol is often used as a sweetener for diabetics.

Mainly for sugar content, xylitol does not contain sugar absorbed by the human body, which is suitable for obese and diabetic patients.

What exactly is xylitol? Is it sugar? After eating it for so long, I finally know it today.

No, xylitol is not sugar, xylitol is an intermediate in the body's normal sugar metabolism. Xylitol is an organic compound with the chemical formula C5H12O5It is a natural sweetener extracted from plant raw materials such as birch, oak, corn cob, and bagasse.

Xylitol tastes better at low temperatures, and its sweetness can reach twice that of sucrose. Xylitol is often accompanied by a slight cooling sensation after ingestion, because it is easily soluble in water and absorbs a certain amount of heat when dissolved.

Xylitol also helps the cleanliness of teeth to a certain extent and has the effect of preventing tooth decay, but excessive consumption may also bring diarrhea and so on.

Xylitol is not a kind of sugar, it is a white crystal, it tastes sweet and silky, although xylitol is similar to the appearance of white sand trembling sugar, but it is not sugar, xylitol is corn cob, peanut shell, bagasse and other raw materials after crushing treatment, and then heated for a period of time, they will be hydrolyzed into xylose, xylose contains 5 carbon atoms, is a kind of pentose, and then the xyllose is hydrogenated under the "matching" of the catalyst, after refining, you can get a white crystal that looks very similar to white sugar, which is xylitol, Xylitol is as sweet as sucrose, and it can absorb a lot of calories when dissolved in water;

It is the largest endothermic value of all sugar alcohol sweeteners, so when eaten in solid form, it will produce a pleasant cooling sensation in the mouth, xylitol does not cause caries and has the effect of preventing dental caries, xylitol can promote liver glycogen synthesis, blood sugar will not rise, and has the effect of improving liver function and anti-fatty liver for patients with liver disease, ** Chronic hepatitis B, chronic hepatitis B and cirrhosis have obvious curative effects, and is an ideal adjuvant drug for patients with hepatitis complications, xylitol does not need insulin to participate in the metabolism in the human body, In addition, xylitol can also prevent tooth decay, caries is mainly because the sugar remaining in the oral cavity is decomposed and utilized by microorganisms, resulting in acidic substances that corrode teeth, and xylitol is difficult to be used by microorganisms in the oral cavity and cannot produce acidic substances, so it generally does not cause tooth decay.

Xylitol is not a kind of sugar, it is a white crystal, it tastes sweet and silky, although xylitol is similar to the appearance of white sand trembling sugar, but it is not sugar, xylitol is corn cob, peanut shell, bagasse and other raw materials after crushing treatment, and then heated for a period of time, they will be hydrolyzed into xylose, xylose contains 5 carbon atoms, is a kind of pentose, and then the xyllose is hydrogenated under the "matching" of the catalyst, after refining, you can get a white crystal that looks very similar to white sugar, which is xylitol, Xylitol is as sweet as sucrose, and it can absorb a lot of calories when dissolved in water;

It is the largest endothermic value of all sugar alcohol sweeteners, so when eaten in solid form, it will produce a pleasant cooling sensation in the mouth, xylitol does not cause caries and has the effect of preventing dental caries, xylitol can promote liver glycogen synthesis, blood sugar will not rise, and has the effect of improving liver function and anti-fatty liver for patients with liver disease, ** Chronic hepatitis B, chronic hepatitis B and cirrhosis have obvious curative effects, and is an ideal adjuvant drug for patients with hepatitis complications, xylitol does not need insulin to participate in the metabolism in the human body, In addition, xylitol can also prevent tooth decay, caries is mainly because the sugar remaining in the oral cavity is decomposed and utilized by microorganisms, resulting in acidic substances that corrode teeth, and xylitol is difficult to be used by microorganisms in the oral cavity and cannot produce acidic substances, so it generally does not cause tooth decay.

Sugar alcohols are not sugar, but they have certain sweetness, including xylitol, lactitol, maltitol, and many more. On the basis of achieving the same sweetness, sugar alcohols are much lower in calories than sugar. What's more, those negative effects of sugar are not produced in the human body.

Therefore, in many "sugar-free foods", sugar alcohols are used instead of syrup, and added sugar refers to the sugar added in the food processing process.

In the United States, it is mandatory to label food with added sugar, but the current food label in China does not require the amount of added sugar to be labeled. WHO recommends that the daily intake of free sugars by adults should be controlled to no more than 10% of the energy supply ratio, preferably less than 5%.

The "free sugars" here include sucrose (white sugar, brown sugar, rock sugar, etc.), maltose, honey, lactose, fructose, etc., as well as various syrups.