Xylitol chewing gum has been eaten, then do you know xylitol?

In daily life, there is a class of foods that claim to be exclusive to diabetics that are becoming more and more popular. This type of food is not a separate food type, but contains a variety of foods, such as biscuits, pastries, candies and even some drinks. The reason why it is called for diabetics is mainly that this type of food replaces the sucrose in the original food with xylitol, so this type of food sometimes calls itself sugar-free food or sucrose-free food.

We won't talk about whether these foods are really suitable for diabetics here, and today we mainly share some knowledge about xylitol. Xylitol is a naturally occurring carbohydrate that is a normal intermediate of xylose metabolism. Pure xylitol is a white crystal or white powdery crystal, similar in appearance to white sugar (sucrose), very soluble in water, the sweetness is basically consistent with sucrose, but the energy value is low, is an ideal substitute for sucrose.

In nature, xylitol is widely present in all kinds of fruits, vegetables, cereals, fungi and other foods and plants such as wood, straw, corn cobs and so on. Moreover, xylitol is also a normal intermediate product of carbohydrate metabolism in the body, and normal people can produce 5-15g of xylitol per day. When xylitol is metabolized in the body, it does not require insulin promotion, can provide nutrients to tissues directly through the cell membrane, and can also slightly improve insulin sensitivity. Population studies have shown that after the human body ingests xylitol, the glucose content of the blood is very small, not enough to cause the rise in blood sugar values.

Xylitol has special physicochemical properties, resulting in a large amount of heat absorbed during the melting process, resulting in a strong and unique cool taste, plus xylitol can not be used by caries-causing proteogenes, can keep the mouth neutral, prevent teeth from being eroded by acid, therefore, xylitol becomes the ideal ingredient for flakes or occipital sugar-free gum. The various brands of chewing gum we buy on a daily basis basically contain xylitol.

Xylitol has good thermal stability, does not occur Maillard reaction, with it as raw material made of cream baked products color is more white, for the processing of dark baked goods, the combination of xylitol and fructose can be a good solution to the coloring problem; in addition, under low temperature conditions, xylitol and maltitol 1:1 compound combination, can achieve sugar-free drink soft and mellow taste, the finished product is refreshing and pleasant; and xylitol can also be used alone in sugar-free tea drinks, fruit juice drinks and various health drinks, Create products of the same quality or better as traditional sucrose.

Through oral trials of healthy people and voluntary subjects of diabetic patients, it was found that the xylitol intake of 200g/day was found, and no obvious adverse changes were observed (except for diarrhea caused by gastrointestinal discomfort); clinical practice has proved that the maximum tolerance of oral xylitol is 220g/day, which is generally added to food much lower than the maximum tolerance, and has no toxic side effects on the human body, so there is no limit on the amount of xylitol added to food worldwide.

Xylitol is metabolized in the liver and kidneys, so patients with liver and kidney dysfunction must use it under the guidance of a doctor; while xylitol does not raise blood sugar and is generally not recommended for people with hypoglycemia; infants and young children should not eat it. In addition, xylitol is less than 20% absorbed in the intestine, which will promote intestinal peristalsis after consumption, so a single intake of more than 40g is more likely to have mild diarrhea. Well, the content about xylitol is here, welcome to leave a message to discuss.

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