Noun
xylitol (countable and uncountable, plural xylitols)
(chemistry) A pentahydric alcohol, C5H12O5, penta-hydroxy pentane; derived from xylose; used as a sweetener.
Also avoid onions, garlic, and chives; milk and large amounts of dairy products such as cheese; alcohol; coffee and caffeine; salty food, such as potato chips; and food sweetened with xylitol, such as gum, baked goods, and candy. Source: Internet
“functional xylitol esters in synergistic combination with benzyl alcohol for a broad-spectrum antimicrobial property.” Source: Internet
I would love to know your opinion on many of the so-called healthy sugar substitutes on the market today including stevia and xylitol. Source: Internet
I know there’s a lot of prejudice and misinformation associated with xylitol, but I’ve concluded it’s just about ideal for sweetening purposes and has many benefits, including dental. Source: Internet
I bought some sugarless gum around the holidays for the Christmas stockings–I assumed that it had sorbitol or xylitol in it. Source: Internet
I like that the gum is mainly sweetened with xylitol, which is probably the healthiest of the sugar substitutes. Source: Internet