Xylose has the appearance of white crystal or crystal powder. It has up to 70% of the sweetness of sucrose with the melting point ranges from 147℃ to 152℃. Like most sugars, it can adopt several structures depending on conditions. It can be easily dissolved in water (solubility: 20℃ 117g per 100 ml of water). Under the same temperature condition, the viscosity of the saturated solution is smaller than that of xylitol and glucose.

There is an aldehyde group placed at the end of each xylose’s chemical structure which can be restored. When being heated with dilute inorganic acid, xylose can generate furfural after dehydration. It can also cause maillard reaction within the heating process when being mixed with amino acids.
Xylose, neither can be digested nor absorbed, provides 0 calories and at the same time, well tolerated by human bodies. It generally cannot be utilized by microorganism, but still it can strengthen the function of intestinal bifidobacteria. Xylose shares roughly the same sweetness and flavor of glucose, which can be used to improve the taste and flavor of disserts, meanwhile inhibit the unpleasant odor.

Xylose is mainly used in xylitol production. It can also be used as oil antioxidants, maroon raw materials, raw material of various spices, raw material of moisture absorption, laxatives.
Xylose is also widely used in food processing industry, pet food and pharmaceuticals industry.

GB/T 23532

25kg/bag

Products must be sealed and stored in dry and ventilated warehouses.