Xylitol

Xylitol

Although absent in the oil, mono, -di, -tri and oligosaccharides have been identified in the olive fruit, leaf and oil waste products. Sugars are the main soluble components in olive tissues and play an important role, providing energy for metabolic changes. They are important components of the cell-wall, related to the textural properties of the fruit and act as precursors for olive oil biosynthesis.