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Xylitol is a sugar alcohol (alditol) with the formula HOCH(CH(OH)CH2OH)2, also known as birch sugar, that occurs naturally in trace amounts in foods like plums, strawberries, and cauliflower. First isolated by German chemist Emil Fischer in 1890, it is industrially produced by extracting xylan from biomass, hydrolyzing it to xylose, and then hydrogenating the sugar with a Raney nickel catalyst (though fermentation is a less economical alternative). As a sweetener (EU code E967), it matches sucrose's sweetness but supplies 40% fewer calories and has negligible effects on blood sugar because its metabolism is independent of insulin. While promoted for dental health, evidence is lacking that xylitol itself prevents cavities, though it is considered safe for humans and is widely used in chewing gum, toothpaste, and nasal irrigation. Beyond food, it can be embedded in fabrics for a cooling effect, and the U.S. Department of Energy forecasts its production from biomass will become a $1.41 billion industry by 2025.