Xylitol Drying

Xylitol, a naturally occurring sugar alcohol, is widely used as a low-calorie sweetener in food, pharmaceuticals, and oral care products due to its dental benefits and glycemic stability. Common Drying Methods :Fluidized Bed Drying.

Xylitol, a naturally occurring sugar alcohol, is widely used as a low-calorie sweetener in food, pharmaceuticals, and oral care products due to its dental benefits and glycemic stability. The drying process is a crucial step in xylitol production, ensuring the final product achieves the desired purity, crystalline structure, and moisture content for optimal performance and shelf life.

Importance of Drying
After synthesis or extraction, xylitol often exists in a hydrated or syrup-like form, containing residual moisture that can lead to caking, microbial contamination, or reduced stability. Drying removes excess water (typically to <1% moisture content), transforming it into a free-flowing crystalline powder that enhances handling, packaging, and solubility in end-use applications.

Common Drying Methods

Fluidized Bed Drying: Combines hot air and mechanical vibration to fluidize xylitol crystals, ensuring uniform drying and preventing agglomeration. Ideal for maintaining consistent particle size and crystallinity.

Crystallization-Drying Integration: Combines controlled cooling crystallization with drying to directly form stable, high-purity xylitol crystals.

Key Parameters

Temperature Control: Excessive heat can cause xylitol to melt (melting point ~92–96°C) or undergo undesirable Maillard reactions, affecting color and purity.

Humidity Management: Xylitol’s hygroscopic nature necessitates strict control of ambient humidity during drying and post-processing to prevent moisture reabsorption.

Crystallization Conditions: Cooling rate and seed crystal addition influence crystal size, morphology, and drying efficiency.