Xylitol is the sweetest of all the polyols. It is as sweet as sucrose, has no after-taste and is safe for diabetics. Xylitol has 40% fewer calories than sugar and, for this reason, a caloric value of 2.4 kcal/g is accepted for nutritional labeling in the EU and the USA.

Xylitol is a sweetener, nutritional supplement and adjuvant therapy for diabetics.

Xylitol can be used in sugar, cakes, and beverages as needed for normal production. The label indicates that it is suitable for diabetics. In actual production, xylitol can be used as a sweetener or humectant. The reference dosage for food is chocolate, 43%; chewing gum, 64%; jam, jelly, 40%; ketchup, 50%. Xylitol can also be used in condensed milk, toffee, soft candy, and the like. When used in pastry, no browning occurs. When making a pastry that requires browning, a small amount of fructose can be added. Xylitol can inhibit the growth and fermentation activity of yeast, so it is not suitable for fermented food.