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Birch sugar (Xylitol) Birch sugar (Xylitol) 1000g
10.57 $

Birch sugar (Xylitol) 1000g

Servings: 1000g
EU Stock
Working days
from the dispatch
For free shipping is missing: 82.00 $
10.57 $With VAT

From 3 units only 10.36 $ /Units. -2%

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  • Top-quality xylitol, a fantastic alternative for normal sugar
  • Causes minimal insulin release, recommended for people with diabetes
  • Provides 60% less calories than sucrose
  • Can be subjected to heat treatment
  • Low glycaemic index, only 8
  • Prevents caries
  • Able to inhibit development of Candida
  • Promotes calcium absorption
  • Bactericidal effect

Xylitol Danisco is a universal alternative for sugar that lets you enjoy the sweet taste without consequences. Not only does it give dishes more flavour, but it also exhibits a wide range of health-promoting properties.

Xylitol – the name for the pentose alcohol of the sugar alcohol group, it is also called birch sugar because of where it naturally occurs. Its taste and appearance resemble regular sucrose, that is white crystals. The physical properties of xylitol are also similar to those of sugar. It is commonly believed to be a healthy alternative for sugar. Not only does it have the typical sweet taste, but it also exhibits health-improving properties.

Comfortable form of birch sugar
The greatest advantage of xylitol, responsible for its popularity among cuisine lovers, is its form. With its form similar to sucrose, birch sugar can be used as an alternative for regular sugar in various recipes. In terms of sweetness, sucrose and xylitol have very comparable intensity, so they can be used in the scale 1:1 without the need to modify your favourite recipes in any way. What is more, birch sugar exhibits stability in a relatively wide range of temperatures, so dishes containing it can be subjected to heat treatment.

Sweetness without consequences
How different xylitol is from normal sugar in terms of the consequences of consumption is visible in the comparison of their glycaemic indexes, that is the gauge showing how quickly blood glucose levels rise after the consumption of a given product. While sucrose’s index is 70, the value in the case of xylitol is just 8. Because of that, it is particularly recommended for people with diabetes. Apart from that, it is also a reasonable choice for every other person, as it helps to avoid insulin resistance and other negative consequences of sugar consumption, including its effect on body shape.

It terms of its effect on body mass, the energy value contained in xylitol is also of great relevance. One teaspoon of birch sugar provides as little as 14 calories, that is 60% less than sucrose. It helps to control the daily energy supply without the need to give up your favourite sweet taste.

Caries prevention
Xylitol exhibits the ability to inhibit the development of caries. It also reduces the risk of inflamed gums. The efficiency stems from the bactericidal properties of xylitol. Apart from its flavour-related advantage, it is one of the reasons why birch sugar can be found in, for example, toothpaste. That fact gives it a great advantage over sucrose, whose consumption contributes to the development of caries.

Support for bones and joints
There are also reports suggesting a positive correlation between birch sugar consumption and the condition of bones and joints. It comes from xylitol’s ability to stimulate calcium absorption from food. That way, it has a positive effect on bone mineralisation, promoting their physical durability and preventing the development of osteoporosis.

Candida yeast prevention
Birch tree also shows activity regarding yeasts of the genus Candida. It does not contribute to their growth; on the contrary, some sources say that it is able to reduce the development of the fungus, especially in the oral cavity. It is one of the features that make xylitol so different from normal sugar, as sucrose consumption contributes to infections caused by Candida.

To sum up, birch sugar Danisco is a high-quality alternative for sugar that lets you enjoy the sweet taste without the need to worry about the consequences that normally follow sucrose consumption. Not only is it free of the flaws of sugar, but it also exhibits health-promoting properties, which makes it a perfect complement for the diet of a person aware of their nutrition.

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Container size: 1000 g
per 100gamount%DV
Energy value:0-
Fat:0 g-
Carbohydrates, including:
Sugars:0 g-
Polyhydric alcohols:98,98 g-
Protein:0 g-
Salt0,01 g-

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Energy value


The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.




Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.




Carbohydrates are an essential nutrient. They are divided into: simple sugars (monosaccharides), disaccharides and polysaccharides. In terms of the human bioavailability of carbohydrates is divided into: digestabe, those which are digested in the gastrointestinal tract by transferring energy to the tissues or cells (such as starch, fructose) and indigestable, resistant to digestive enzymes (e.g. cellulose) . Affects blood glucose levels (glycemic index) and the metabolism of insulin (insulin index). The greatest demand for carbohydrates occurs before physical activity or in the middle of it, because they increase the exercise capacity, consumed after exercise provide regeneration. In the sports diet the absorption rate it is important of carbohydrates and reactions of the organism. Available in mono-preparation supplements and part of the energetic supplements, creatine stacks, nitrogen boosters.
Dosage: according to the statistics of the Institute of Food and Nutrition, carbohydrates should comprise about 50% of daily energy intake. In some diets, used
residual carbohydrate consumption, not exceeding 30g / 24h.




Sugars - is the term used to refer to the crystal structure of the carbohydrate (sugar), characterized by a sweet taste. This group includes: sucrose (obtained from sugar cane and sugar beets and natural foods), fruit sugars (fructose) and glucose. Carbohydrate intake should not exceed 10% of the energy consumed during the day meals. Excess intake of sugars leading to diseases, including diabetes, atherosclerosis and obesity. Particular caution should be performed carbohydrate intake by athletes of sculpting disciplines and people on a diet. A greater need for carbohydrates, due being easily accessible sources of energy, may be in the periods before and after workouts and before and after the fight. Preparations available at



Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)




Salt (sodium chloride, or table salt), natural source of electrolytes (chlorine and potassium), regulating water and electrolyte and acid-base balance of the body, affecting the nervous system and blood pressure. Sodium is an essential element for the proper growth. The proper dose of salt prevents overheating of the body and solar stroke. It provides the proper functioning of muscles and nerves the body. Chlorine in combination with sodium, is involved in the digestive process and maintains acid-base balance in the body, as antitoxin removes toxic products of metabolism in the liver. Salt is a flavour component and preservative of many foods, nutritional supplements and mixtures of electrolytes, available at

Dosage: no specific standards of consumption, used so as to provide sufficient amount of electrolytes to the body (sodium and chloride).


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