Humectants xylitol

Polyols occur in many plant products. Sorbitol was first isolated from the berries of mountain ash (Sorbiis aucuparia). Commercially sorbitol is manufactured by the hydrogenation of glucose. Marmitol occurs in many terrestrial and marine plants. Potential food applications of polyols include confectionery products, bakery products, deserts, jams and marmalade. Sorbitol is an excellent moisture conditioner and is used in pharmaceutical preparations such as elixirs and syrups. Sorbitol, as a humectant in creams and lotions helps to stabilize the water content, providing better moisture control. The use of sorbitol or xylitol in toothpaste and mouthwashes is highly desirable. 

In topical cosmetic and toiletry applications, xylitol is used primarily for its humectant and emollient properties, although it has also been reported to enhance product stability through a combination of potentiation of preservatives and its own bacteriostatic and bactericidal properties. 

Polydextrose Polyglycerol esters of fatty acids Polyglyceryl-10 dioleate Potassium acid tartrate Potassium lactate Potassium phosphate dibasic Propylene glycol Sodium hydrogen malate Sodium lactate Sodium malate Sorbitol Sorbitol sol n. L-Tartaric acid Triacetin Xylitol humectant, food packaging Glycerin... 

Polyols xylitol, n-glucitol and n-mannitol have found extensive use primarily as sweeteners in foods for diabetics. They are used in many bakery and confectionery products (mainly xyhtol and D-glucitol) to reduce water activity, as substances suppressing crystallisation of saccharose and as humectants improving hydration of dry goods. 

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