Xylitol is an organic compound with the chemical formula C5H12O5. It is a white crystal that is easily soluble in water. It is a natural sweetener and the sweetest known sugar alcohol, with a sweetness equivalent to that of sucrose. In nature, xylitol is widely found in various fruits, vegetables, and cereals, but the content is very low. It is mostly used as a sugar-free food additive. It is also an intermediate in the normal carbohydrate metabolism of animals.

Xylitol can replace sugar and be used in candies, cakes, and beverages according to normal production needs. It should be stated on the label that it is suitable for consumption by diabetics. In actual production, xylitol can be used as a sweetener and wetting agent. The reference dosage for food is: chocolate, 43%; chewing gum, 64%; jam, jelly, 40%; seasoning ketchup, 50%. Xylitol can also be used in condensed milk, toffee, soft candy, etc. When used in cakes, no browning occurs. When making cakes that require 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 foods.