1. Xylitol does not need insulin to participate in metabolism in the body, does not raise blood sugar level, and can eliminate diabetes (polydipsia, polyuria and polyphagia). It is a safe sweetener, nutritional supplement and adjuvant therapeutic agent for diabetic patients.
2. Eating xylitol will not cause dental caries and can be used as a sweetener for chewing gum, chocolate, hard candy and other foods.
3. Because of its unique function, it can be mixed with other sugars and alcohol, and can be used as a sweetener for low-sugar foods.
4. Xylitol has a cool taste and a better effect after freezing, and can be used in industries such as cool cold drinks, desserts, milk, coffee and the like. It can also be used in health drinks, throat lozenges, cough syrup, etc.
5. For the sake of health, it can be used as a substitute for sucrose at home to prevent diabetes and obesity caused by excessive consumption of sucrose.
6. Xylitol is a polyol, which can be used as a moisturizing regulator of cosmetics and has no irritation to human skin. For example: facial cleanser, beauty cream, make-up water and so on.
7. Xylitol has hygroscopicity and anti-caries function, and liquid xylitol has good sweetness, so it can be used as flavoring agent, antifreeze and humectant for cut tobacco, anti-caries toothpaste and mouthwash instead of glycerol.
8. Liquid xylitol can be used to manufacture battery plates with stable performance, simple operation and low cost, which is superior to glycerol.
Except xylitol, L- arabinose was not listed as a new energy food in May 2008, and its main applications are:
(1) Food and health products: diabetes food, diet food, healthy functional food, sucrose additive.
(2) Drugs: as a prescription for losing weight and controlling blood sugar, as an additive or excipient for over-the-counter drugs;
(3) An ideal intermediate for the synthesis of flavors and fragrances;
(4) As an intermediate in drug synthesis;
(5) Organic synthesis and chemical reagents.
According to these applications, I believe you can see the development of sugar-free food.