LAUSR

Abstract Xylitol is fast gaining ground over other sugar substitute owing to its high sweeting and low calorie properties. Menthol, a flavor agent, is widely used in food production. However, menthol can easily sublimate, while xylitol has a strong hygroscopicity. In this study, the co-crystals of xylitol with menthol are performed aiming to improve their negative properties. The results indicated that the water activity of co-crystals varies from 0.126 to 0.370. Meanwhile, the hygroscopicity of co-crystals is reduced to some extent compared with xylitol. Differential scanning calorimetry results demonstrated that co-crystals have similar thermal properties. What’s more, co-crystals have nearly identical X-ray diffraction patterns with xylitol. Thus, it is suggested that the microstructure of co-crystals is influenced mostly by the compound with a high ratio. Overall, this study can convey important idea for the development of food new materials, also the control and application based on co-crystallization techniques in food industry.