title: [Physical properties and technological problems in the use of xylitol].
abstract: Xylitol may be used as a sweetening agent in few cases only, since it appears to be physiologically not so well tolerated as saccharose. From the nutritional viewpoint, it is therefore necessary in many cases to combine sugar substitute, principally to mix xylitol with fructose. Also for technological reasons, new combinations of sugar substitutes for xylitol-containing dietetic foodstuffs must often be found and primarily combinations of sugar substitutes and thickening and gelatinizing agents choose between. It is therefore required that dietetically valuable foodstuffs be developed in line with nutritional requirements and not simply imitate conventional food.
mesh_terms: D003460:Crystallization; D002149:Energy Intake; D005285:Fermentation; D005524:Food Technology; D005632:Fructose; D006801:Humans; D007408:Intestinal Absorption; D013549:Sweetening Agents; D013649:Taste; D014993:Xylitol
chemical_list: D013549:Sweetening Agents; D005632:Fructose; D014993:Xylitol
vernacular_title: Stoffliche Eigenschaften und technologische Probleme bei der Verwendung von Xylit