Xylitol

From Crystal growing
Jump to: navigation, search



  Xylitol   
Names: xylite
xylitol
(2R,4S)-pentane-1.2,3.4,5-pentol
1.2,3.4,5-pentahydroxypentane
xylo-1.2,3.4,5-pentanepenton
Е967 food additive
Formula: CH2OH(CHOH)3CH2OH
Molar mass: 152.145 g/mol
Density: 1.52 g/cm3
Crystal system: orthorhombic
α=90°
90°  
, β=90°
90°  
, γ=90°
90°  

Forms: Template:Truncated octagonal pyramid
https://media.crystalls.info/w/uploads/media/Truncated_tetragonal_pyramid.json


https://media.crystalls.info/w/uploads/media/Truncated_octahedron.json

Template:Beveled octahedron

Color: colorless
Melting point: 94°C
367.15 K
201.2 °F
660.87 °R

Boiling point: 216°C
489.15 K
420.8 °F
880.47 °R

Refractive index: 1.57
Electrical properties: dielectric

Stability: stable. slightly hygroscopic
Hardness: fragile
Toxicity: non-toxic

Description

Organic compound, polyhydric alcohol. Doesn`t form water hydrates

Where to buy

In pharmacy (as sweetener named "Xylitol" in diabetics department - 103% of the sweetness of sucrose).

Synthesis

Industry product is prepared by hydrogenation of xylose. It can`t be synthesized at home.

Storage conditions

Store in its original form or under several layers of varnish at average humidity and room temperature. Do not store in matchboxes or cotton wool and do not heat.

Notes

Dissolving is endothermic, solution cools much, so use hot water or using heat. Easily formes a supersaturated solution which can rapidly crystallize in all vessel volume while contacting with dust or touching the surface.
It is not recommended to touch the crystal without varnish with bare hands because it can easily make crystal dull or even cracked.

Solubility

Temperatureg/100g of waterg/100g of ethanolg/100g of methanol
0°C
273.15 K
32 °F
491.67 °R
91.20
91.2 g/100g
47.699 %
10°C
283.15 K
50 °F
509.67 °R
132.6
132.6 g/100g
57.008 %
15°C
288.15 K
59 °F
518.67 °R
~151
151 g/100g
60.159 %
20°C
293.15 K
68 °F
527.67 °R
170.3
170.3 g/100g
63.004 %
1.2
1.2 g/100g
1.186 %
6
6 g/100g
5.66 %
25°C
298.15 K
77 °F
536.67 °R
183.3
183.3 g/100g
64.702 %
30°C
303.15 K
86 °F
545.67 °R
233.3
233.3 g/100g
69.997 %
40°C
313.15 K
104 °F
563.67 °R
300.0
300 g/100g
75 %
50°C
323.15 K
122 °F
581.67 °R
400.0
400 g/100g
80 %
60°C
333.15 K
140 °F
599.67 °R
566.7
566.7 g/100g
85.001 %
Soluble in pyridine, ethylene glycol and acetic acid. Insoluble in diethyl ether.

Gallery


Navigation


Template:Sweeteners