Is xylitol a natural sweetener? Specifically, I’m curious about its origin and how it’s processed. I’ve heard it’s found in fruits and vegetables, which suggests it’s natural, but I’ve also heard that commercially produced xylitol undergoes extensive processing. So, is it considered a “natural” sweetener in the same way that honey or maple syrup might be, considering both its source and the manufacturing process? Furthermore, how does the “naturalness” of xylitol compare to other sugar alcohols like erythritol or sorbitol? And finally, do different sources of xylitol (e.g., birch trees versus corn cobs) impact its classification as a “natural” sweetener?
Answer
Yes, xylitol is a naturally occurring sugar alcohol.
Natural Occurrence:
- Plants: Xylitol is found in small amounts in many fruits and vegetables, including berries, plums, corn, oats, and mushrooms. Trees, such as birch trees, also contain xylitol.
- Human Body: The human body naturally produces a small amount of xylitol (about 5-10 grams per day) as a byproduct of carbohydrate metabolism.
Production:
- Commercially, xylitol is typically extracted from hardwood trees like birch or from corn cobs.
- The extraction process involves hydrolyzing the xylan (a type of hemicellulose) into xylose.
- The xylose is then catalytically hydrogenated to convert it to xylitol.
Therefore, while xylitol is naturally occurring, the commercially available xylitol is produced through an industrial process involving extraction and chemical modification of plant material.