One of the mysteries of the English language finally explained.
A sweet-tasting crystalline alcohol derived from xylose, present in some plant tissues and used as an artificial sweetener in foods.
Chemical formula: CH₂OH(CHOH)₃CH₂OH
- ‘Badal Saha, an ARS chemist, and microbiologist Timothy Leathers have developed yeasts that convert the xylose derived from corn fiber into xylitol, a low-calorie sweetener.’
- ‘And for some products, sugar alcohols such as xylitol, glycerine and other sweeteners such as lo-han and stevia have replaced cane sugar in bars and drinks to bring down their carb counts.’
- ‘Take a toothbrush to work for a quick after-lunch cleanup, or chew sugarless gum between meals; some brands contain the artificial sweetener xylitol, which inhibits bacteria growth.’
- ‘Sugar alcohols, including xylitol, mannitol, sorbitol, lactitol and maltitol, do not promote tooth decay or sudden spikes in blood sugar.’
- ‘Hence, doctors have to pay special attention to prescribe sugar-free solutions (containing such non-cariogenic sweeteners as xylitol, saccharin, and sorbitol) whenever possible.’
Late 19th century: from xylose + -ite + -ol.
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