| Product name | D-Mannitol |
| Synonym | Mannidex |
| CAS NO. | 69-65-8 |
| Appearance | White crystalline powder |
| Purity | 96%-101.5% |
| MF | C6H14O6 |
| MW | 182.17 |
| Related categories | Fine chemicals |
| HS Code | 2905430000 |
| Tracy@coreychem.com |
Introduction;
D-Mannitol, also known as D-mannitol, is a hexahydrol widely distributed in plants or plant secretions. It can be extracted from kelp or seaweed; it can also be produced by catalytic hydrogenation of glucose or sucrose.
Applications;
Mannitol can be used as a low-calorie sweetener; an anti-sticking agent for chewing gum and candies; a nutritional supplement and tissue modifier; and a humectant.
Usage Limits:
EEC regulations prohibit its use as a special fortified food for infants and young children. It can be used in candies, ice cream, and chewing gum. FDA (21 CFR §180.25): Mints 98%; Hard Candy 5%; Cough Syrup 5%; Chewing Gum 31%; Soft Candy 40%; Candied Fruits and Frostings 8%; Unstandardized Jams and Jellies 15%; Other Foods 2.5%.
Chemical Properties:
D-Mannitol, colorless to white needle-like or orthorhombic prismatic crystals or crystalline powder. Odorless, with a cool, sweet taste. Sweetness is approximately 57%–72% of sucrose. Provides 8.37 J of energy per gram, about half that of glucose. Contains a small amount of sorbitol. Relative density 1.49. Optical rotation [α]D20 -0.40° (10% aqueous solution). Very low hygroscopicity. Stable in aqueous solution. Stable to dilute acids and alkalis. Not oxidized by oxygen in the air. Soluble in water (5.6 g/100 ml, 20 °C) and glycerol (5.5 g/100 ml). Slightly soluble in ethanol (1.2 g/100 ml). Soluble in hot ethanol. Practically insoluble in most other common organic solvents. The pH of a 20% aqueous solution is 5.5–6.5.
