Xylitol
Xylitol suppliers and sourcing guide
Xylitol is a five-carbon sugar alcohol (polyol) with sweetness close to that of sucrose. It is made by hydrolyzing hemicellulose from corncobs, birch or other hardwoods to release xylose, hydrogenating the xylose over a metal catalyst, then purifying and crystallizing the xylitol. It is sold mainly as crystals or powder, with grades for chewing gum, confectionery and compressed tablets.
- Category
- Sweeteners
- Also known as
- E967 · birch sugar · 1,2,3,4,5-pentanepentol · CAS 87-99-0
- Facts checked
- November 2026
Forms and grades of xylitol
Suppliers sell different products under the same name. Specify the one you need.
Crystalline granular
Standard crystals for chewing gum, confectionery, baking and tabletop use.
Powder
Milled fine grade for gum dusting, coatings and fast-dissolving dry mixes.
Directly compressible (DC) grade
Granulated xylitol, sometimes with a small amount of binder, made for direct-compression tablets and mints.
Source-specific grades
Xylitol sold as corn-derived or birch-derived; the source belongs on the specification if a label names it.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Assay (HPLC or GC)
- Xylitol purity on a dry basis, with other polyols such as arabitol, sorbitol, mannitol and galactitol reported.
- Reducing sugars
- Residual xylose and other reducing sugars left after hydrogenation.
- Water (Karl Fischer)
- Moisture by Karl Fischer or loss on drying; xylitol picks up water at high humidity.
- Nickel and lead
- Nickel (from the hydrogenation catalyst) and lead by ICP-MS or atomic absorption against the FCC or supplier limit.
- Microbiology
- Total plate count, yeast and mold, and pathogens.
- Particle size
- Sieve analysis, which matters for gum texture and tablet compression.
Storage, lots and expiry
Storage and shelf life
Store xylitol sealed in a cool, dry area; it absorbs moisture at high humidity and can cake. Keep partly used bags tightly closed. Shelf life is set by the supplier's specification, and moisture and micro are the usual retest items for older stock.
Lots and expiry dates
Record the assay, moisture and particle size for each lot, and keep the feedstock source (corn or birch) on the lot record if your label names it. DC grades vary in compressibility between suppliers, so trial a new supplier's lot before switching.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.395 permits xylitol in foods for special dietary uses, at no more than the amount required to produce its intended effect.
Source: ecfr.gov (opens in a new tab)21 CFR 101.9 allows a general factor of 2.4 calories per gram for xylitol when calculating calories for nutrition labeling.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Sweeteners permits xylitol in unstandardized foods at Good Manufacturing Practice levels.
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Xylitol suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking xylitol suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell xylitol? Request a listingFrequently asked questions
What forms of xylitol can brands buy?
Common forms include crystalline granular, powder, directly compressible (DC) grade and source-specific grades. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for xylitol include?
Expect assay (HPLC or GC), reducing sugars, water (Karl Fischer), nickel and lead, microbiology and particle size, each with its method, specification and result for that lot.
How should xylitol be stored?
Store xylitol sealed in a cool, dry area; it absorbs moisture at high humidity and can cake. Keep partly used bags tightly closed. Shelf life is set by the supplier's specification, and moisture and micro are the usual retest items for older stock.
What is the regulatory status of xylitol?
21 CFR 172.395 permits xylitol in foods for special dietary uses, at no more than the amount required to produce its intended effect. 21 CFR 101.9 allows a general factor of 2.4 calories per gram for xylitol when calculating calories for nutrition labeling. Health Canada's List of Permitted Sweeteners permits xylitol in unstandardized foods at Good Manufacturing Practice levels.
More sweeteners
- AlluloseD-allulose · D-psicose
- Monk Fruit ExtractLuo han guo extract · Siraitia grosvenorii fruit extract
- Steviastevia leaf extract · steviol glycosides
- SucraloseE955 · 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside
- AspartameE951 · L-aspartyl-L-phenylalanine methyl ester
- Acesulfame potassiumAcesulfame K · Ace-K
- SaccharinSodium saccharin · Calcium saccharin
- NeotameE961 · N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester
- AdvantameE969 · CAS 714229-20-6
- ErythritolE968 · meso-erythritol
- SorbitolE420 · D-glucitol
- MaltitolE965 · 4-O-α-D-glucopyranosyl-D-glucitol
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.