Mannitol is often used as a sweetener in diabetic food, as it is poorly absorbed from the intestines. As a medication, it is used to decrease pressure in the eyes, as in glaucoma, and to lower increased intracranial pressure.
In terms of food, mannitol has the least water absorption among sugars and sugar alcohols, and has a refreshing sweetness. It is used for anti-sticking of maltose, chewing gum, rice cakes and other foods, and as anti-sticking powder for general pastries.
|Appearance||White crystalline powder|
|Loss on drying (%)||≤0.5|
|Heavy metal (Pb) (%)||<10ppm|
|Nickel (%)||≤ 0.30|
|Sulfate (SO4) (%)||≤0.01|
|Chloride (Cl) (%)||≤0.003|
|Melting point ( ℃)||166-170 °C|
|Residue on ignition (%)||<0.1|
|Storage||in the shade|
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