Xylitol is a sugar alcohol commonly used as a substitute for table sugar. Sugar alcohols are derived from natural sources such as fruit and vegetables. On an industrial scale, xylitol is produced from wood and corn-cob through the conversion of plant fiber xylan to xylitol.
Various products, including sugar-free chocolates, chewing gum, mints, diabetes, and dental care items, employ it as a sweetener. Since xylitol is essentially a refined sweetener, it is only made up of carbs and has no nutritional value.
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Market Dynamics of Xylitol Market
Due to a number of advantageous characteristics, xylitol has an advantage over other products. These include sensory aspects like texture and flavour in addition to the technological advantages that the majority of sugar replacements offer. Xylitol resembles table sugar in both appearance and flavour. The decreased calorie content is the other motivating aspect.
The number of calories in xylitol is around 40% lower than that of table sugar. These elements, along with the fact that it is “naturally derived,” make xylitol a significant product in the rising health-conscious market.
Given its low-calorie content and negligible effects on blood sugar, xylitol is an attractive product for diabetics. It doesn’t contain fructose and has minimal effects on insulin and blood sugar level. The validation for these claims is found in the fact that xylitol has a glycemic index of 7 while table sugar is in the range of 60-70. The glycemic index measures how quickly a particular food raises blood sugar.
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Xylitol is also considered useful in battling dental plaque. Xylitol helps in this regard by controlling the ability of oral bacteria, such as Streptococcus mutans, to regenerate and colonize. Some of the other benefits ascribed to the use of xylitol are increased absorption of calcium, increase in production of saliva and the reduction of the acidity of saliva. These functions help in strengthening the enamel and even in the prevention of osteoporosis to a certain extent.
The major constraining factor of the market is the presence of a considerable number of sugar alcohols in the market. Some of the prominent substitutes include sorbitol, mannitol, and isomalt. Apart from these other naturally derived products such as stevia also pose a considerable threat. The use of these substitutes is mainly centered on the issues of production costs, end-use, and consumer acceptance.
Market Segmentation of Xylitol Market
The xylitol market is segmented on the basis of raw material and application.
On the basis of raw materials, the market is segmented into various natural plant sources such as oats, berries, mushrooms, corn husk and sugar cane bagasse. The dramatic difference in retail prices of Xylitol is a result of the differences in the raw material used and thereby the method of extraction.
For instance, Corn-cub offers xylitol at a low cost and is the preferred source of Chinese manufacturers. This source also presents certain difficulties associated with the use of GMO corn. The high extraction costs and unsustainability of certain sources such as that of birch bark are further amplified when the fact that the whole tree has to be cut down for the process is considered.
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