Xylitol: a review on bioproduction, application, health benefits, and related safety issues.

@article{UrRehman2015XylitolAR,
  title={Xylitol: a review on bioproduction, application, health benefits, and related safety issues.},
  author={Salim Ur-Rehman and Zarina Mushtaq and Tahir Zahoor and Amir Jamil and Mian Anjum Murtaza},
  journal={Critical reviews in food science and nutrition},
  year={2015},
  volume={55 11},
  pages={
          1514-28
        }
}
Xylitol is a pentahydroxy sugar-alcohol which exists in a very low quantity in fruits and vegetables (plums, strawberries, cauliflower, and pumpkin). On commercial scale, xylitol can be produced by chemical and biotechnological processes. Chemical production is costly and extensive in purification steps. However, biotechnological method utilizes agricultural and forestry wastes which offer the possibilities of economic production of xylitol by reducing required energy. The precursor xylose is… CONTINUE READING

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