Definitions for xylitolˈzaɪ lɪˌtɔl, -ˌtɒl
This page provides all possible meanings and translations of the word xylitol
Random House Webster's College Dictionary
xy•li•tolˈzaɪ lɪˌtɔl, -ˌtɒl(n.)
a naturally occurring pentose sugar alcohol, C5H12O5, used as a sugar substitute.
Origin of xylitol:
< G Xylit (1891)
a pentahydric alcohol, CHO, penta-hydroxy pentane; derived from xylose; used as a sweetener
Origin: From xylos + -itol
Xylitol, categorized as a polyalcohol, has applications in hygiene and nutraceutical formulations and products. Xylitol has the formula (CHOH)3(CH2OH)2 and is an achiral isomer of pentane-1,2,3,4,5-pentol. Xylitol could function as a diabetic sweetener which is roughly as sweet as sucrose with 33% fewer calories. Unlike other natural or synthetic sweeteners, xylitol is actively beneficial for dental health by reducing caries to a third in regular use and tooth remineralization, and also has been shown to reduce the incidence of acute middle ear infection. Xylitol is naturally found in low concentrations in the fibers of many fruits and vegetables, and can be extracted from various berries, oats, and mushrooms, as well as fibrous material such as corn husks and sugar cane bagasse, and birch. However, industrial production starts from xylan extracted from hardwoods or corncobs, which is hydrolyzed into xylose and catalytically hydrogenated into xylitol.
U.S. National Library of Medicine
A five-carbon sugar alcohol derived from XYLOSE by reduction of the carbonyl group. It is as sweet as sucrose and used as a noncariogenic sweetener.
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