Xylitol

Category

Sweetening agent; Coating agents; Diluents; Humectants; Diluents; Fillers

Molecular Formula

C5H12O5

Molecular Weight

152.15

Grade

Pharmceutical Excipients

Description

Xylitol occurs as a white, granular solid comprising crystalline, equidimensional particles having a mean diameter of about 0.4-0.6 mm. It is odorless, with a sweet taste that imparts a cooling sensation. Xylitol is also commercially available in powdered form, and several granular, directly compressible forms.

UNII

VCQ006KQ1E

Chemical Name

xylo-Pentane-1, 2, 3, 4, 5-pentol

CAS Number

87-99-0

Synonyms

E967; Klinit; meso-xylitol; xilitol; Xylifin; Xylisorb; xylit; Xylitab; xylite; Xylitolo; xylitolum.

Administration route

Oral (tablet, powder, solution, suspension); oral cavity;

Dosage Form

Oral solution,
chewing gum

Stability and Storage Conditions

Xylitol is stable to heat but is marginally hygroscopic. Caramelization can occur only if it is heated for several minutes near its boiling point.

Source and Preparation

Xylitol occurs naturally in many fruits and berries, although extraction from such sources is not considered to be commercially viable. Industrially, xylitol is most commonly derived from various types of hemicellulose obtained from such sources as wood, corn cobs, cane pulp, seed hulls, and shells. These materials typically contain 20-35% xylan, which is readily converted to xylose (wood sugar) by hydrolysis. This xylose is subsequently converted to xylitol via hydrogenation (reduction). Following the hydrogenation step, there are a number of separation and purification steps that ultimately yield high-purity xylitol crystals. The nature of this process, and the stringent purification procedures employed, result in a finished product with a very low impurity content. Potential impurities that may appear in small quantities are mannitol, sorbitol, galactitol, or arabitol. Less commonly employed methods of xylitol manufacture include the conversion of glucose (dextrose) to xylose followed by hydrogenation to xylitol, and the microbiological conversion of xylose to xylitol.

Applications

Xylitol is used as a noncariogenic sweetening agent in a variety of pharmaceutical dosage forms, including tablets, syrups, and coatings. It is also widely used as an alternative to sucrose in foods and as a base for medicated confectionery. Xylitol is finding increasing application in chewing gum, mouthrinses, and toothpastes as an agent that decreases dental plaque and tooth decay (dental caries).

Safety

Xylitol is used in oral pharmaceutical formulations, confectionery, and food products, and is generally regarded as an essentially nontoxic, nonallergenic, and nonirritant material. Xylitol has an extremely low relative glycemic response and is metabolized independently of insulin.

Incompatibilities

Xylitol is incompatible with oxidizing agents.