Xylit – Merkmale, ernährungsphysiologischer Wert und praktische Verwendung des natürlichen Birkensüßstoffs
Emilia Szymańska
2026-03-17
4 Min. Lesezeit
145
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Unter den alternativen Lösungen zu herkömmlicher Saccharose sticht insbesondere ein aus Birkenrinde extrahierter Süßstoff hervor, der sich hervorragend sowohl zum Süßen von Desserts als auch von heißen Getränken eignet. Geschmacklich ist er dem klassischen Rüben- oder Rohrzucker sehr ähnlich, doch in puncto Energiegehalt hebt er sich durch einen deutlich reduzierten Kaloriengehalt ab – ganze 40 % weniger als bei herkömmlichen Süßungsmitteln. Darüber hinaus unterliegt er im menschlichen Organismus völlig anderen Stoffwechselprozessen als herkömmlicher Zucker, was ihn zu einer attraktiven Option für gesundheitsbewusste Personen und solche macht, die ihren Blutzuckerspiegel im Auge behalten.
Xylitol
Crystalline xylitol is a white powder that we can also find under the name birch sugar. It looks and tastes like the sucrose in our confectionery. The name of the product is related to the manufacturing process, because it's dyed from the separated fibers of birch wood xylen. It's a five-carbon polycarbonate alcohol from a chemical point of view, unlike six-carbon glucose or fructose, so it participates in completely different metabolic processes in the body.
Xylitol properties
Xylitol has several exceptional health properties that are worth knowing to appreciate this valuable food product. The product of the salted process is short-chain fatty acids that are very slowly absorbed by the body after consumption and are not fully used. About 30% of the sugar is absorbed into the liver, while the remainder is fermented by symbiotic bacteria that are abundant in the fat. The salted product is a short chain fatty acid that has anti-inflammatory effects and therefore promotes the improvement of gut microflora by adding hormones to the body.
Xylitol has a nutritional value
Xylitol is a sugar with a lower energy value than its traditional counterpart. 100 grams of xylitols provide about 240 kcal of energy, so about 40% less than sucrose.
Xylitol is used
Xylitol is a good substitute for white sugar, so it's a good choice as a sweetener for hot drinks, coffee, tea, cocoa, homemade cakes and cookies, as well as cupcakes and muffins. A good idea is to use it to sweeten tasty desserts. Manufacturers use xycitol for sweetening gum for chewing gum and as a toothpaste ingredient with an anti-dandruff effect. Xyliteol, although it has many health benefits for the body, also has its drawbacks.
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