Frequently Asked Questions

  • Xylose is a naturally occurring sugar found in most edible plants. It is a reducing sugar that is not metabolized by the body.

  • Xylose is naturally occurring as it comes from common fruits, crops, and trees. It is derived from hemicellulose, one of the main components of biomass. Xylose is the main building block of the hemicellulose xylan, which makes up 30% of some plants. It is the second most common sugar in nature and accounts for 18-30% of lignocellulose hydrolysate sugars.

  • Xylose does not cause blood sugar or insulin spikes, is safe for your teeth, and is not linked to any cancers. Xylose received its GRAS (Generally Recognized As Safe) status from the Food and Drug Administration (FDA) in 1979. There is some concern around consumption in populations such as newborns, children, pregnant women, and those with untreated celiac disease, however; there is little research on the topic.

  • Xylose is an organic compound that is a white crystalline sugar, whereas xylitol is made by the chemical hydrogenation of xylose. The process of creating xylitol is laborious, costly, and energy-intensive.

  • Xylose has many useful benefits. It is great for those who are suffering from diabetes since it does not raise blood sugar levels. It is also great for those looking to lose weight while still enjoying sweets, since it is low calorie.

  • Yes, xylose is safe for diabetics. Xylose is not abosrbed to any significant degree during digestion, and it does not spike blood sugar or cause insulin secreation.

  • Xylose was first discovered in 1881 by Finnish scientist, Koch, who isolated the substance from birch wood.

  • No, xylose does not cause changes to the human gut microbiome and therefore does not cause digestive stomach upset.

  • Yes, xylose has the same texture and taste as real sugar.

  • Xylose is not recognized by the body as a carbohydrate and is not metabolized, resulting in little to no calories.

  • Xylose is considered to be low on the glycemic index since it does not impact blood glucose.

  • A reducing sugar is a sugar that can reduce other molecules. It is a carbohydrate or natural sugar that consists of either a free aldehyde or ketone group.