Xylitol 25KG
Bulk
SUXYL5.25

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Xylitol is a natural sweetener that is produced from hard wood sources, predominantly Birch and Beech. It is a low GI food (with a Glycaemic Index of 7) which makes it a suitable sweetening alternative for diabetics people with impaired glucose metabolism.
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In Stock

$375.00
Bulk
SUXYL5.25
Xylitol is a natural sweetener that is produced from hard wood sources, predominantly Birch and Beech. It is a low GI food (with a Glycaemic Index of 7) which makes it a suitable sweetening alternative for diabetics people with impaired glucose metabolism.
More Information >>

PRODUCT INFORMATION

Ingredients

Xylitol crystals produced from hardwood sources, predominantly Birch

Nutritional Information
Av. Per 100g
Energy (kj)
1400
Protein (g)
0
Fat Total (g)
0
Fat Saturated (g)
0
Carbohydrate (g)
99.8
Sugars (g)
0.2
Sodium (mg)
4
Serving Size (g)
5
Xyliltol looks and tastes the same to sugar and is interchangable in recipes - the only difference is a refreshing, subtle minty aftertaste. 

Xylitol contains 40% less calories than cane sugar, is fat free, non GMO and is 100% natural.
Country of Origin
Produced in Finland
Cane Sugar Free
Cane Sugar Free
Dairy Free
Dairy Free
Egg Free
Egg Free
Vegan
Vegan
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Low Sodium
Low Sodium
Allergen Advice
No allergen advice is available for this product online. Please contact us if you have any allergen concerns.
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As a sugar substitute, xylitol is great when cooking baked treats and can be measured 1:1, as 1/2 cup sugar equals 1/2 cup xylitol, (although some recipes may vary slightly so adjust accordingly). There are also subtle differences between xylitol and sugar when cooking or baking, xylitol absorbs moisture heavily and won’t help you like sugar does when trying to get something to raise using yeast

This Xylitol is produced from hard wood sources, predominantly Birch (Betula L. Pendula) and Beech (Fagus sylvatica). These tree species are very rich in hemicellulose, predominantly xylan, a natural polymer of xylose (wood sugar).

During production the chipped wood is subject to hydrolysis which breaks down the xylan into xylose. The xylose is then enriched, purified and crystallised before being dissolved in water and purified. Finally it is crystallised to produce high purity Xylitol.

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As a sugar substitute, xylitol is great when cooking baked treats and can be measured 1:1, as 1/2 cup sugar equals 1/2 cup xylitol, (although some recipes may vary slightly so adjust accordingly). There are also subtle differences between xylitol and sugar when cooking or baking, xylitol absorbs moisture heavily and won’t help you like sugar does when trying to get something to raise using yeast
This Xylitol is produced from hard wood sources, predominantly Birch (Betula L. Pendula) and Beech (Fagus sylvatica). These tree species are very rich in hemicellulose, predominantly xylan, a natural polymer of xylose (wood sugar).

During production the chipped wood is subject to hydrolysis which breaks down the xylan into xylose. The xylose is then enriched, purified and crystallised before being dissolved in water and purified. Finally it is crystallised to produce high purity Xylitol.
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