Xylitol, a five-carbon sugar polyol, is found naturally in fruit, vegetables, and berries and can be manufactured from from xylan-rich plant materials such as birch and corn._(NIH)

It is a low-calorie sweetener with a 1/3 less calories than other sugars.

Xylitol has a low glycemic impact with a glycemic index (GI) of ~7 compared to regular sugar which has a GI of 60. With no rapid spikes in blood sugar or insulin levels, it is considered to be diabetic-friendly. _{(Harvard Health Publishing)}

Xylitol reduces the levels of mutans streptococci (MS, Streptococcus mutans) in plaque and saliva by disrupting their energy production processes which ultimately leads to cell death. Xylitol cannot be fermented by cavity-causing bacteria thusly reducing plaque and preventing tooth decay. It works to reduce the adhesion of these microorganisms to the teeth surface and also reduces their acid production potential._(NIH)

Reducing acid production is essential because the ideal pH of the mouth is around 7.0, which is slightly neutral. At this pH, the mouth can maintain healthy and stable conditions.

Acidic pH (under 7.0) makes the mouth more susceptible to dental decay, bad breath and periodontitis (inflammation of the gum that can lead to soft tissue and bone loss).

On the other hand, an overly alkaline pH of over 7.6 accelerates how quickly plaque (soft, sticky, bacteria film) turns into tartar (calculus). Tartar is the hardened, calcified plaque that binds to your teeth like cement._(NIH)

Xylitol has been known for about a century but was formally researched for its effectiveness on dental plaque reduction since 1970. This study took place in Turku, Finland. It is widely researched and globally accepted._(NIH)