xylitol

xy·li·tol

X0010250 (zī′lĭ-tôl′, -tōl′, -tŏl′)n. A sweet white crystalline alcohol derived from xylose, C₅H₁₂O₅, used in gum and oral health products to inhibit bacteria that cause caries and as a dietary sugar substitute.

[xyl(ose) + (sorb)itol.]

xylitol

(ˈzaɪlɪˌtɒl) n1. (Cookery) chem an artificial sweetener produced from xylose and used esp in chewing gum. Formula: CH2HOH(CHOH)3CH2OH2. (Chemistry) chem an artificial sweetener produced from xylose and used esp in chewing gum. Formula: CH2HOH(CHOH)3CH2OH[C19: from xyl(ose) + -ite² + -ol¹]

xy•li•tol

(ˈzaɪ lɪˌtɔl, -ˌtɒl)

n. a naturally occurring pentose sugar alcohol, C₅H₁₂O₅, used as a sugar substitute. [< German Xylit (1891)]

Translations

Xylitol

xylitol

[′zī·lə‚tȯl] (organic chemistry) CH₂OH(CHOH)₃CH₂OH Pentahydric alcohols derived from xylose. Also known as xylite.

Xylitol

CH₂OH(CHOH)₃CH₂OH a polyhydric alcohol (pentitol), an optically inactive isomer; colorless hygroscopic crystals with a sweet taste. Xylitol is soluble in water, alcohol, glycols, acetic acid, and pyridine. It has the same calorific value as sugar (4 kcal/g) but is twice as sweet; however, it has no biological value. It has no adverse effect on organisms and is therefore used in the food industry, for example, as a sugar substitute in the manufacture of sweet edibles for individuals suffering from diabetes and obesity.

Xylitol exhibits a cholagogic and aperient effect; the prescribed daily dosage should not exceed 50 g. It can also be used in the preparation of esters, surface-active agents, and synthetic resins. In industry xylitol is prepared by the reduction of xylose; vegetable byproducts such as corn cobs and cotton husks serve as raw material for this process.

xylitol

[zi´lĭ-tol] a five-carbon sugar alcohol derived from xylose and as sweet as sucrose; used as a noncariogenic sweetener and also as a sugar substitute in diabetic diets.

xy·li·tol

(zī'li-tol), An optically inactive sugar alcohol; often used as a sugar substitute in diabetic diets; the synthesis of xylitol from l-xylulose is blocked in individuals with idiopathic pentosuria.

xylitol

(zī′lĭ-tôl′, -tōl′, -tŏl′)n. A sweet white crystalline alcohol derived from xylose, C₅H₁₂O₅, used in gum and oral health products to inhibit bacteria that cause caries and as a dietary sugar substitute.

xy·li·tol

(zī'li-tol) An optically inactive sugar alcohol; often used as a sugar substitute in the diets of patients with diabetes.

xylitol

A polyol sugar alcohol found in plums, strawberries, raspberries, and birch trees that reduces the growth of Streptococcus mutans and the resulting acid production which is the most important cause of dental caries. Xylitol-sweetened chewing gum has also been found effective in preventing OTITIS MEDIA.

xy·li·tol

(zī'li-tol) An optically inactive sugar alcohol; often used as a sugar substitute in diabetic diets; synthesis of xylitol from l-xylulose is blocked in patients with idiopathic pentosuria.

单词	xylitol
释义	xylitol xy·li·tol X0010250 (zī′lĭ-tôl′, -tōl′, -tŏl′)n. A sweet white crystalline alcohol derived from xylose, C₅H₁₂O₅, used in gum and oral health products to inhibit bacteria that cause caries and as a dietary sugar substitute. [xyl(ose) + (sorb)itol.] xylitol (ˈzaɪlɪˌtɒl) n1. (Cookery) chem an artificial sweetener produced from xylose and used esp in chewing gum. Formula: CH2HOH(CHOH)3CH2OH2. (Chemistry) chem an artificial sweetener produced from xylose and used esp in chewing gum. Formula: CH2HOH(CHOH)3CH2OH[C19: from xyl(ose) + -ite² + -ol¹] xy•li•tol (ˈzaɪ lɪˌtɔl, -ˌtɒl) n. a naturally occurring pentose sugar alcohol, C₅H₁₂O₅, used as a sugar substitute. [< German Xylit (1891)] Translations Xylitol xylitol [′zī·lə‚tȯl] (organic chemistry) CH₂OH(CHOH)₃CH₂OH Pentahydric alcohols derived from xylose. Also known as xylite. Xylitol CH₂OH(CHOH)₃CH₂OH a polyhydric alcohol (pentitol), an optically inactive isomer; colorless hygroscopic crystals with a sweet taste. Xylitol is soluble in water, alcohol, glycols, acetic acid, and pyridine. It has the same calorific value as sugar (4 kcal/g) but is twice as sweet; however, it has no biological value. It has no adverse effect on organisms and is therefore used in the food industry, for example, as a sugar substitute in the manufacture of sweet edibles for individuals suffering from diabetes and obesity. Xylitol exhibits a cholagogic and aperient effect; the prescribed daily dosage should not exceed 50 g. It can also be used in the preparation of esters, surface-active agents, and synthetic resins. In industry xylitol is prepared by the reduction of xylose; vegetable byproducts such as corn cobs and cotton husks serve as raw material for this process. xylitol xylitol [zi´lĭ-tol] a five-carbon sugar alcohol derived from xylose and as sweet as sucrose; used as a noncariogenic sweetener and also as a sugar substitute in diabetic diets. xy·li·tol (zī'li-tol), An optically inactive sugar alcohol; often used as a sugar substitute in diabetic diets; the synthesis of xylitol from l-xylulose is blocked in individuals with idiopathic pentosuria. xylitol (zī′lĭ-tôl′, -tōl′, -tŏl′)n. A sweet white crystalline alcohol derived from xylose, C₅H₁₂O₅, used in gum and oral health products to inhibit bacteria that cause caries and as a dietary sugar substitute. xy·li·tol (zī'li-tol) An optically inactive sugar alcohol; often used as a sugar substitute in the diets of patients with diabetes. xylitol A polyol sugar alcohol found in plums, strawberries, raspberries, and birch trees that reduces the growth of Streptococcus mutans and the resulting acid production which is the most important cause of dental caries. Xylitol-sweetened chewing gum has also been found effective in preventing OTITIS MEDIA. xy·li·tol (zī'li-tol) An optically inactive sugar alcohol; often used as a sugar substitute in diabetic diets; synthesis of xylitol from l-xylulose is blocked in patients with idiopathic pentosuria. ThesaurusSeewood sugar
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