<\/p>\n

$\"\"$ (2R<\/em>,4S<\/em>)-Pentane-1,2,3,4,5-pentol<\/strong><\/p>\n

Xylitol<\/strong>\u00a0 used to denote sugar alcohols) is a\u00a0sugar alcohol\u00a0sweetener used as a\u00a0sugar substitute. Xylitol has the formula (CHOH)_{3<\/sub>(CH_{2<\/sub>OH)_{2<\/sub>\u00a0and is an\u00a0achiral isomer\u00a0of pentane-1,2,3,4,5-pentol. Xylitol is roughly as sweet as\u00a0sucrose\u00a0with 33% fewer calories. Unlike other sweeteners, xylitol is actively beneficial for dental health, reducing\u00a0caries\u00a0to a third in regular use, and has been shown to reduce the incidence of ear infections.<\/p>\n}}}

Xylitol is found in the\u00a0fibers\u00a0of many\u00a0fruits\u00a0and\u00a0vegetables, and can be extracted from various\u00a0berries,\u00a0oats, and\u00a0mushrooms, as well as fibrous material such as\u00a0corn husksand\u00a0sugar cane\u00a0bagasse,and birch.^{[5]<\/a><\/sup>\u00a0However, industrial production starts from xylan\u00a0(a\u00a0hemicellulose) extracted from hardwoods or corncobs, which is hydrolyzed into xylose\u00a0and catalytically hydrogenated into xylitol.<\/p>\n}

$\"\"$ L-XYLOSE<\/p>\n

\u00a0 $\"\"$ <\/h2>\n
$\"Marida&Migen\"$ Patent No. U.S. 6,894,199<\/h2>\n
Process for the production of\u00a0xylitol\u00a0The present invention relates to the production of\u00a0xylitol. In particular, processes utilising\u00a0L-xylose\u00a0as an intermediate for\u00a0xylitol\u00a0production are described. The present invention also relates to process for the preparation or\u00a0 L-xylose<\/a>, as an intermediate, by-product or end-product to be used per se.<\/p>\n
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Assignee:\u2009 Danisco Sweeteners Oy, Espoo, Finland<\/em><\/div>\n\u00a0<\/div>\n
This is the first of two patents covering xylitol\u00a016<\/strong>\u00a0that is widely used in many foods and confectionary products.\u00a016<\/strong>\u00a0occurs naturally in low concentrations in fruits but is normally produced by synthetic means from a variety of natural sources. This patent describes a method of preparing\u00a016<\/strong>\u00a0from\u00a0l-xylose\u00a014<\/strong>\u00a0that is not a naturally occurring material since natural xylose exists in the\u00a0d-form. The patent describes a number of methods of producing\u00a014<\/strong>, and Scheme 3 shows two of these that start from\u00a011<\/strong>. Two options are available, and the first converts\u00a011<\/strong>\u00a0to12<\/strong>\u00a0by a decarboxylation reaction using alkaline H_{2<\/sub>O_{2<\/sub>. Reduction of\u00a012<\/strong>\u00a0using Ru\/C forms\u00a016<\/strong>containing\u00a014<\/strong>.\u00a016<\/strong>\u00a0can be obtained from the mixture by using an acidic ion-exchange resin (IER) to remove\u00a014<\/strong>\u00a0and other impurities. The alternative route from\u00a011<\/strong>\u00a0to\u00a016<\/strong>\u00a0is via initial reduction using Raney Ni to give\u00a013<\/strong>. This is then decarboxylated with NaOCl to give\u00a014<\/strong>\u00a0and reduction using Raney Ni gives\u00a016<\/strong>.<\/div>\n}}
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Scheme 3<\/p>\n
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\u00a0 $\"Figure\"$ <\/div>\n<\/div>\n<\/div>\n<\/div>\n
The patent covers a substantial amount of work and gives details of the purification of\u00a016<\/strong>\u00a0by crystallisation. There is also described a process for the production of\u00a0l-xylulose\u00a015<\/strong>\u00a0by a fermentation process, and\u00a015<\/strong>\u00a0can be converted to\u00a014<\/strong>\u00a0by alkaline isomerisation.<\/div>\n
\u00a0<\/div>\n<\/div>\n
Advantages–The process allows the production of the important sweetener from synthetic reagents<\/h2>\n
Xylitol crystals<\/p>\n
$\"File:Xylitol$ <\/p>\n
$\"Picture$ <\/p>\n
XYLITOL 3D STR<\/p>\n
DIMER<\/p>\n
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J. Mater. Chem.<\/strong><\/em>, 2009,19<\/strong>, 5956-5963<\/div>\n<\/div>\n
DOI:\u00a0<\/strong>10.1039\/B900890J<\/p>\n
$\"Related$ http:\/\/pubs.rsc.org\/en\/content\/articlelanding\/2009\/jm\/b900890j\/unauth<\/a><\/p>\n
$\"\"$ <\/p>\n
$\"\"$ MORE ABOUT XYLITOL<\/div>\n
\n
Xylitol is a five-carbon sugar alcohol that is used as a sugar substitute. Xylitol is a naturally occurring sweetener found in the fibers of many fruits and vegetables, including various berries, corn husks, oats, and mushrooms. It can be extracted from corn fiber, birch, raspberries, plums, and corn. Xylitol is roughly as sweet as sucrose but contains 40% less calories.<\/p>\n
Xylitol was first derived from Birch trees in Finland in the 19th century and was first popularized in Europe as a safe sweetener for diabetics that would not impact insulin levels. In the late 20th century, xylitol in granular form began to be mass produced in the United States under the brand name “Ultimate Sweetener” using beet plants in California. Today, using corn sources, most world supplies reportedly come primarily from China<\/p>\n
One teaspoon of xylitol contains 9.6 calories, as compared to one teaspoon of sugar, which has 15 calories. Xylitol also contains zero net effective carbohydrates, whereas sugar contains 4 grams per teaspoon. Unlike Stevia, xylitol has virtually no aftertaste, and is advertised as “safe for diabetics and individuals with hypoglycemia”. This is because carbohydrates like sugar alcohol have less impact on a person’s blood sugar than regular sugars. Virtually all chewing gum sold in Europe is sweetened with xylitol. Xylitol is a “toothfriendly” sugar substitute. In addition to not encouraging tooth decay (by replacing dietary sugars), xylitol may actively aid in repairing minor cavities caused by dental caries. Recent research confirms a plaque-reducing effect and suggests that the compound, having some chemical properties similar to sucrose, attracts and then “starves” harmful micro-organisms, allowing the mouth to remineralize damaged teeth with less interruption.<\/p>\n
Formal Chemical Name (IUPAC)
\n(2R,3r,4S)-pentane-1,2,3,4,5-pentol<\/p>\n
\u00a0 $\"E-mail$ <\/p>\n<\/div>\n
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\u00a0<\/h2>\nPatent No. U.S. 6,894,199<\/h2>\n

Patent No. U.S. 6,894,199<\/h2>\n