Previous slide
Next slide

Mannitol

“Mannitol, a sugar alcohol used as a sweetener and humectant in foods, offers a stable, sweet taste and is ideal for diabetic diets.”

Mannitol, also known as D-mannitol, is a naturally occurring sugar alcohol widely used in the food, pharmaceutical, and cosmetics industries. Here is a detailed product description of mannitol:

 Physical Properties
Mannitol is a white crystalline solid that dissolves easily in water. It has a melting point of approximately 166-168°C, is odorless, and has a sweet taste, about 60% as sweet as sucrose.

 Chemical Properties
Mannitol is a polyol compound with the chemical formula C6H14O6. As a polyol, it contains multiple hydroxyl groups in its chemical structure, which contribute to its excellent moisturizing and anti-crystallization properties. It is chemically stable and resistant to oxidation. Sources and Production Methods
Mannitol can be obtained through two main methods: natural extraction and chemical synthesis. Natural extraction typically involves isolating mannitol from seaweeds, mushrooms, and other plants. Chemical synthesis, on the other hand, involves the hydrogenation of glucose, which is more economical and allows for mass production.

Uses in the Food Industry
In the food industry, mannitol is primarily used as a sweetener and a humectant. It is added to candies, chewing gum, low-sugar foods, and sugar-free substitutes to provide sweetness while reducing the sugar content. Mannitol also serves as a humectant in baked goods, helping to maintain softness and freshness. Additionally, because it does not participate in the normal sugar metabolism processes in the human body, mannitol is a popular choice in the diets of people with diabetes.