Xylitol is a sugar alcohol, typically derived from a hydrogenation process of corn. We use this ingredient to add a sweet flavour to our toothpastes.
Xylitol is found naturally in many plants, fruits and vegetables, and is especially abundant in birch and beechwood. Commercial production typically involves a hydrogenation process of plant biomass, with other fermentation methods also available.
Xylitol is used in some foods and oral care products as a non-sugar sweetener. Studies have shown xylitol helps inhibit the growth of Streptococcus mutans, a bacteria that contributes to tooth decay.
Other names: C5H12O5, Wood Sugar Alcohol, Xylite
Chemical class: Polyols
Trahan L. (1995). Xylitol: a review of its action on mutans streptococci and dental plaque--its clinical significance. International dental journal, 45(1 Suppl 1), 77–92.
Sara L. Baptista, Aloia Romaní, Lucília Domingues. Biotechnological Advancements, Innovations and Challenges for Sustainable Xylitol Production by Yeast. Editor(s): Óscar Zaragoza, Arturo Casadevall, Encyclopedia of Mycology, Elsevier, 2021, Pages 420-427, ISBN 9780323851800, https://doi.org/10.1016/B978-0-12-809633-8.21580-X.
National Center for Biotechnology Information (2021). PubChem Compound Summary for CID 6912, Xylitol. Retrieved September 22, 2021 from https://pubchem.ncbi.nlm.nih.gov/compound/Xylitol.