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E 967: Xylitol
A natural carbohydrate alcohol, present in many plants. It is commercially produced from xylan, a polysaccharide fraction of wood pulp.
Function & characteristics:
Many bakery and confectionery products.
Acceptable Daily Intake:
Xylitol is partly absorbed and metabolised as sugar by the body; the remaining fraction is fermented in the large intestine During fermentation, gases are produced, which may cause bloating and flatulence. In intolerant persons it can act as a laxative. Side effects normally occur after an intake of 25-30 grams in a single dose, which is far above the usage in normal foods.
Xylitol can be used by all religious groups, vegans and vegetarians. The term carbohydrate alcohol is a chemical definition; xylitol does not contain alcohol (ethanol).