Xylitol is a naturally-occurring sugar with a wide spectrum of potential applica­tions. It has a sweetening power matching that of sucrose (table sugar), and is used as a sugar substitute in the food processing industry [43]. Xylitol produces a perceived sensation of coolness in the mouth as it comes in contact with saliva because of its negative heat of solution [43]. Xylitol can be produced through microbial transformation reactions by yeast from D-xylose, or by both yeast and bacteria from D-glucose [44]; D-xylose can also be directly converted into xylitol by NADPH-dependent xylose reductase [45].