Mannitol

D-mannitol widely exists in a variety of terrestrial and marine plants, such as olives, persimmon trees, etc.; it is also abundant in some algae and fungi, and can be obtained chemically through the reduction of D-mannose and D-fructose.

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Specification

1. Sweet taste-sweet degree. 55%-65% of sucrose’s.
2. Low calory. 1.6kc/g, taking 40% of sucrose’s.
3. Nonhyfroscopic. The only which nonhygroscopic in hexahydric sugar alchol.
4. Steady nature. No reaction with other pharmaceutical material.
5. Delay calcium phosphate. Prevent the-Added in gum to accelerate the absorption for calcium sediment of calcium.

Application

1. Medicine: Antihypertensive agents, diuretics, dehydration, laxative, pharmaceutical tablet excipients and filler, preparation with mannitol, mannitol hexanicotinate
2. Food Application: Sweeteners, nutritional supplements, quality improvers, anti-sticking agents, etc. With low calorie and low sweetness, it can be used as a special food for diabetics and obese patients instead of sugar, and it is also an additive of chewing gum.
3. Cosmetic Application: Used in the cosmetic industry and toothpaste, etc.
4. Other Applications: Used in the preparation of diuretics, dehydrating agents, disaccharide substitutes, excipients, etc.

Standard

FOOD ADDITIVE:D-MANNITOL: NO.8. 2011 announcement of health Ministry

API MANNITOL: CP2015、BP2015、USP38