About Xylitol

 

• Molecular Weight: 152.15
• Appearance: White, crystalline powder
• Odor: None
• Boiling point: 126 C (at 760mm)
• Melting point: 92 to 96 C
• Solubility at 20: 169gms in 100gms of water, sparingly soluble in ethanol & methanol
• pH in water (1gm/10ml) : 5 to 7
• Heat of solution: -34.8 cal/g (endothermic)
• Calorific Value: 4.06 cal/gm

 

 

 

How to use Xylitol
It is not necessary to replace all sweeteners to get the dental benefits of xylitol. Look for xylitol sweetened products that encourage chewing or sucking to keep the xylitol in contact with your teeth. The best items use xylitol as the principal sweetener.

How much?
Studies show that 4 to 12 grams of xylitol per day are very effective. It’s easy to keep track of your xylitol intake. The "all xylitol" mints and gums contain about one gram of xylitol in each piece. You could begin with as little as one piece four times a day for a total of four grams. It is not necessary to use more than 15 grams per day as higher intakes yield diminishing dental benefits.

How often?
If used only occasionally or even as often as once a day, xylitol may NOT be effective, regardless of the amount. Use xylitol at least three, and preferably 5 times every day.

Timing
Use immediately after eating and clearing the mouth by swishing water, if possible. Between meals, replace ordinary chewing gum, breath mints, or breath spray with comparable xylitol products.


 

 

What is Glycemic Index of Food?

The speed at which a food is able to increase a person's blood glucose levels is called the glycemic response. The glycemic index of food is a ranking of foods based on their immediate effect on blood glucose (blood sugar) levels. Carbohydrate foods that breakdown quickly during digestion have the highest glycemic indexes. Their blood sugar response is fast and high. Carbohydrates that breakdown slowly, releasing glucose gradually into the blood stream, have low glycemic indexes

 

More literature about Xylitol by Professor Kauko K. Mäkinen, Institute of Dentistry, University of Turku, Finland

 

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