キシリトール粉98%

キシリトール粉末とは何ですか?

Xylitol is a natural sweetener with a sweetness similar to sucrose and a flavor similar to white sugar. Xylitol is widely found in nature in all kinds of plants, birch trees, corn cobs, bagasse has a higher content, so the production of xylitol is mainly based on these as raw materials.

化学structure of xylitol is similar to that of glucose and fructose, which are five-carbon monosaccharides. It has a different characteristic in that its hydroxyl group (OH) is oriented in the opposite direction from sugar.

Xylitol has the appearance of a white crystalline powder with a sweet and refreshing flavor, comparable in sweetness to sucrose, but with only about 40% of the calories of sucrose. Xylitol is highly soluble in water but less soluble in ethanol and methanol. The melting point of xylitol is 94-97 degrees Celsius, and the boiling point is 215-217 degrees Celsius, good thermal stability, is not easily decomposed by acids and alkalis.

Xylitol is low in calories, it does not require insulin to participate in the body'の代謝、そしてそれはインスリン分泌を促進することができます。キシリトールは、糖尿病のための栄養補助食品、肝臓病のための補助栄養サプリメント、および無糖食品に使用することができる。

グリーン 春技術用品キシリトール粉98%,安定した特性と良好な溶解性を有する白色の微粒子である。水に溶解し、沈殿せずに透明で透明です。このキシリトール粉末は、食品加工に広く使用されています。

グリーン Spring is a leading biotechnology company in China, which was founded in 2000 and has been supplying high performance plant extracts, nutritional ingredients, and nutraceutical ingredients. Green springはhalal、kosher、cosmos、brc、ifs、fda、iso9001、iso22000など多くの認証を取得しています。同社の製品は世界62カ国で販売され、2450社以上の顧客にサービスを提供し、好評を得ている。

规格: 

法が定め

euの規制に準拠しています。

Benefits:

Fight Against Bacterial Infection

Xylitol not only inhibits oral bacteria, but also some other bacteria such as Candida albicans and Streptococcus pneumoniae. Candida albicans is a common fungus that can cause candidiasis, such as infections of the mouth, vagina, and skin. Streptococcus pneumoniae is a common bacteria that can cause respiratory infections such as pneumonia, otitis media, and pharyngitis. Xylitol can interfere with the attachment and growth of these bacteria, reducing the likelihood of infection.

Good Bio-Stability

Xylitol belongs to five-carbon sugar alcohols, different from glucose and other biological easily absorbed six-carbon sugar alcohols, and can not be fermented by bacteria to generate lactic acid, for microorganisms belong to the bad medium, so the products made of xylitol as raw material, not easy to mold, shelf life is longer, easy to store.

Good Compatibility

Xylitol has no aldehyde and ketone groups in its structure and is relatively stable to heat, acid alkali, etc. It belongs to substances with strong inertia and can be used with various salts, esters, and alcohols without chemical reaction in the middle. In clinical medicine, xylitol has been proved that it can be used in combination with nearly one hundred kinds of medicines and does not affect the efficacy of medicines within the shelf-life.

Moisturizing

In terms of molecular structure, xylitol, and its derivatives have multiple hydroxyl (-OH) structures, which can form hydrogen bonds with water molecules, which can be interpreted as a strong attraction, thus explaining xylitol's moisturizing and water-absorbing capacity. It promotes the formation of natural moisturizing factors (NMF), facilitates the synthesis of hyaluronic acid in the epidermis, and optimizes intercellular exchanges as well as the flow of adjacent water. It also promotes the hydration of water channel proteins, which act like an elevator to transport water from the deeper layers of the skin to the surface of the skin, and xylitol smoothes this process.

Applications:

In the Food Field:

Xylitol is a polyol characterized by low calorific value, high sweetness, and white crystals. It has high solubility in aqueous solution and is not susceptible to Meladic reaction at high temperatures. Xylitol powder has been widely used in the food field. The use of xylitol in baked goods does not produce heat and has a sweet flavor. Sugar-free cake with liquid xylitol does not undergo a Meladic browning reaction after baking, has a lighter surface color, and has a better taste. Adding xylitol to yogurt can promote the proliferation of bifidobacteria, the digestion and absorption of nutrients, and improve human immunity.

In Pharmaceutical:

Xylitol powder is used as a non-caries-inducing sweetener in a variety of pharmaceutical dosage forms, including tablets, syrups, and coated preparations, and it is also widely used as a substitute for sucrose in food and confectionery. Xylitol is also becoming more common in chewing gums, mouthwashes, and kinds of toothpaste due to its ability to reduce plaque and dental erosion (caries).

Unlike sucrose, xylitol does not ferment to produce the acidic end-products that lead to dental caries and has been shown to prevent dental caries by inhibiting the growth of Streptococcus mutans. Xylitol's sweetness is comparable to that of sucrose, while the dissolution of the crystals produces a distinctly cool sensation, making it effective in improving the taste of tablets and syrups and masking the undesirable taste or bitterness of certain medications and excipients.