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Xylitol#87-99-0

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Chemical Name：Xylitol

CAS No.:87-99-0

Molecular Formula：C5H12O5

Sample: Available

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Product Details

Xylitol#87-99-0

Xylitol is synthesized by reduction of D-xylose catalytically, electrolytically, and by sodium amalgam. D-Xylose is obtained by hydrolysis of xylan [CAS: 9014-63-5] and other hemicellulosic substances obtained from such sources as wood, corn cobs, almond shells, hazelnuts, or olive waste. Isolation of xylose is not necessary;

Xylitol#87-99-0

Xylitol Chemical Properties

Melting point	94-97 °C (lit.)
Boiling point	215~217℃
density	1.515
vapor pressure	0.329Pa
refractive index	1.3920 (estimate)
storage temp.	room temp
solubility	H2O: 0.1 g/mL, clear, colorless
form	Crystalline Powder
pka	13.24±0.20(Predicted)
color	White
Odor	at 100.00?%. odorless
biological source	synthetic
Water Solubility	SOLUBLE
Sensitive	Hygroscopic
Merck	14,10085
BRN	1720523
Dielectric constant	40.0（Ambient）
InChIKey	HEBKCHPVOIAQTA-QWWZWVQMSA-N
LogP	-2.56 at 22℃
CAS DataBase Reference	87-99-0(CAS DataBase Reference)
NIST Chemistry Reference	Xylitol(87-99-0)
EPA Substance Registry System	Xylitol (87-99-0)

Safety Information

Hazard Codes	Xi
Risk Statements	36/37/38
Safety Statements	24/25-36-26
WGK Germany	2
RTECS	ZF0800000
F	3
TSCA	Yes
HS Code	29054910
Hazardous Substances Data	87-99-0(Hazardous Substances Data)
Toxicity	LD50 orally in mice: approx 22 g/kg (Salminen)

Product Usage

It can be used to make sugar-free chewing gum, sugar-free beverages, special foods for diabetes, etc. In dairy products, such as zero-sucrose yogurt, xylitol replacing sucrose does not affect the fermentation time and stability of yogurt and also has prebiotic effects. Adding xylitol to meat products can enhance water retention, texture, taste and antioxidant activity, and extend the shelf life. It is often used in dried meat, sausages, meat floss, etc.

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