ABSTRACT This study examines the purification of xylitol from fermentation broths containing xylose, arabinose, and glycerol. Cooling crystallization of saturated solutions showed that fermentation‐derived impurities limit purity to 50%–63% in a single step. Applying chromatographic pretreatment before crystallization significantly improved results, achieving purities above 99%. Antisolvent crystallization with ethanol enabled processing of concentrated broths, whereas melt crystallization was evaluated as an additional step. Its efficiency depended strongly on impurity levels, with high impurity content reducing performance, although purification from xylitol‐rich melts remained feasible. Overall, combining impurity removal with crystallization provides an effective route to high‐purity xylitol production.
Zaykovskaya et al. (Wed,) studied this question.