Below is a list of all known varieties for Xylitol. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Erythritol | A sugar alcohol used as a bulk sweetener. It is about 70% as sweet as sugar, has a "cooling" sensation, and is popular in keto/low-carb baking. |
| Glycerol (Glycerine) | A sugar alcohol that is mildly sweet (60% as sweet as sugar). It is primarily used as a humectant (to retain moisture), solvent, and preservative. |
| Hydrogenated Starch Hydrolysates (HSH) | A blend of several sugar alcohols (like sorbitol, maltitol, etc.). Used in foods to add bulk, sweetness, and retain moisture. |
| Isomalt | A sugar alcohol (a mix of gluco-mannitol and gluco-sorbitol). It resists crystallization, making it the top choice for sugar-free hard candies and "sugar glass" work. |
| Lactitol | A sugar alcohol derived from lactose (milk sugar). It is used as a low-calorie bulk sweetener in sugar-free foods, especially baked goods. |
| Maltitol | A sugar alcohol that is about 90% as sweet as sugar, with a very similar taste profile. Commonly used in sugar-free chocolates and candies. |
| Mannitol | A sugar alcohol used as a sweetener and anti-caking agent, and also for medical purposes. Has a mild, sweet taste and cooling sensation. |
| Xylitol (Granulated) | A crystalline powder, looks and tastes very similar to white sugar. Popular for its dental benefits and low glycemic index. |