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Xylitol is a natural sugar alcohol that helps prevent tooth decay. Compared to D-mannitol and sorbitol, which are used in sugar-free products, xylitol is the most effective in preventing tooth decay. Xylitol is comparable in sweetness and particle size to sucrose, so it can be used as a complete substitute for sucrose in all types of foods. For example, as sugar for cereals, hot beverages, and baking (unless yeast fermentation with sucrose is required).



Xylitol, an anti-cavity sweetener



How does xylitol prevent tooth decay?

Because xylitol cannot be used by bacteria (Streptococcus mutans) that cause tooth decay in the mouth, it can inhibit the growth of such bacteria. As the time of eating xylitol increases, the bacteria in the mouth undergo qualitative changes: there are fewer and fewer cariogenic bacteria on the surface of the tooth, so there is less and less dental plaque, and the level of acid that can erode the surface of the tooth decreases.

Studies have shown that: Streptococcus mutans can be passed from parents to newborns, and this type of bacteria grows and reproduces in children. If the mother consumes xylitol for a long time, it can significantly reduce the spread of these bacteria, thereby reducing the childs tooth decay.



How often should I use xylitol to prevent tooth decay?

Xylitol chewing gum or mint can be consumed 3 to 5 times a day, 5g intake is the best. The time and frequency of chewing gum contact with the mouth and teeth is very important. Chew for about 5 minutes to dissolve the mint. Because xylitol is slowly digested in the large intestine, it acts like dietary fiber, and large amounts of it can cause soft stools or have a laxative effect. However, the recommended amount for preventing tooth decay is much smaller than the amount that causes adverse intestinal reactions.



Has xylitol been evaluated for safety?

Xylitol has been approved as a safe food by many agencies, including the US FDA, WHOs Joint Expert Committee on Food Additives, and the European Union Food Science Committee.

As part of a healthy diet and a good home care system, xylitol has been proven to have anti-caries properties, especially for people who are transitioning from medium-risk to high-risk dental caries.

Vitamin C in fruit juice drinks is one of the important nutrients required by the human body. However, due to its instability, it is easily affected by the storage environment such as temperature, light, and the pH of the internal system of the juice, which will cause oxidation reactions. A large number of free radicals cause the oxidative decomposition of vitamin C.



Effect of Erythritol on Vitamin C in Lemon Juice Drink

Erythritol is a new type of natural sweetener that has been popularized in recent years. Because of its pure sweetness and no bad bitter aftertaste, it also has low calories, high tolerance, and metabolism without causing blood sugar fluctuations. Therefore, it is widely used in the food industry such as beverages and candy.

At the same time, the research team found that erythritol can also act as an antioxidant, which can effectively scavenge free radicals and inhibit their formation. Adding erythritol to lemon juice beverages can protect vitamin C to a certain extent.

Polydextrose is a low-calorie, low-glycemic index special carbohydrate, containing water-soluble dietary fiber and prebiotics.

It is formed by high temperature melt polycondensation of natural glucose, a small amount of sorbitol and citric acid, and is a polysaccharide composed of randomly cross-linked glucose.



Polydextrose is added to food as a filler, antifreeze, low-temperature protectant, anti-aging agent, dietary fiber, prebiotic components, antiseptic and fresh-keeping, and increase osmotic pressure. It not only provides necessary volume, but also gives realistic texture. And taste, but also to ensure a high-quality fiber source.

Not only hope that normal people who consume low calories and maintain health can eat it, but also special groups such as diabetic people can eat it. It is expected that the use of polydextrose will increase in the future.

Food Products



Xanthan gum can improve the texture, consistency, flavor, shelf life and appearance of many foods.

It also stabilizes foods, helping certain foods withstand different temperatures and pH levels. Additionally, it prevents foods from separating and allows them to flow smoothly out of their containers.

Its used frequently in gluten-free cooking since it can provide the elasticity and fluffiness that gluten gives traditional baked goods.

The following are some common foods that contain xanthan gum:

Salad dressings
Bakery products
Fruit juices
Soups
Ice creams
Sauces and gravies
Syrups
Gluten-free products
Low-fat foods



Personal Care Products


Xanthan gum is also found in many personal care and beauty products. It allows these products to be thick, but still flow easily out of their containers. It also allows solid particles to be suspended in liquids.

The following are some common products that contain xanthan gum:

Toothpaste
Creams
Lotions
Shampoo



Industrial Products


Xanthan gum is used in many industrial products due to its ability to withstand different temperatures and pH levels, cling to surfaces and thicken liquids, all while maintaining good flow.

Common industrial products containing xanthan gum include:

Fungicides, herbicides and insecticides
Tile, grout, oven and toilet bowl cleaners
Paints
Fluids used in oil drilling
Adhesives like wallpaper glue

Jelly is a semi-solid jelly-like food prepared from edible sugars and food thickeners, supplemented by sour agents, colorants and flavors.

In the jelly production process, the key technical point is the application of jelly gelling agent. Although the addition of food thickeners in jelly products is extremely low, it has a decisive effect on the shape of the jelly, giving the jelly its elasticity and plasticity.



Source and classification of food thickeners

Food thickeners currently used in the food industry can be divided into the following categories according to their sources: plant-derived thickeners, seaweed-derived thickeners, animal and microbial thickeners, and natural semi-synthetic thickeners .



Food thickener in jelly


Plant-derived thickeners are mostly plant polysaccharides, which are extracted and purified from plant mucus, such as locust bean gum, tamarind gum, linseed gum, guar gum, pectin, gum arabic, etc.;

Seaweed-derived thickeners are seaweed colloids extracted from seaweeds. The more commonly used carrageenan, alginic acid and their sodium salts all belong to this type of thickener;

Animal-derived thickeners are hydrophilic gels extracted from animal tissues, and their chemical components are mostly animal proteins, such as gelatin, chitosan, casein, etc.;

Microbial thickeners are macromolecular polysaccharides extracted from microbial extracellular metabolites, such as gellan gum and xanthan gum;

The natural semi-synthetic thickener is a polymer compound obtained by modifying its molecules through some chemical modifications, such as cellulose derivatives, modified starch, and starch hydrolysates.