Mannitol:

Properties: white needle-like crystals

Molecular formula:C6H14O6

Molecular Weight: 182.17

CAS No.：69-65-8

EINECS:201-770-2; 200-711-8

The sweetness is about 57%~72% of sucrose. Each g produces 8.37J of calories, which is about half of that of glucose. Contains a small amount of sorbitol. The relative density is 1.49. Optical rotation [α]D20o-0.40o (10% aqueous solution). Low hygroscopicity. The aqueous solution is stable.

In terms of food, the product has low water absorption in sugar and sugar alcohols, and has a refreshing sweetness, which is used for anti-sticking of maltose, chewing gum, rice cakes and other foods, as well as anti-sticking powder for general pastries.

(1) Bread, cakes, noodles, macaroni, improve the utilization rate of raw materials, improve taste and flavor.

(2) Aquatic millet products, canned food strengthen the tissue, maintain the freshness, and enhance the sense of taste

(3) Sauce, tomato sauce, mayonnaise, jam, cream, soy sauce, thickener and stabilizer.

(4) Fruit juices, wines, etc., dispersants.

(5) Ice cream, caramel candy, improve taste and stability.

(6) Frozen food, processed aquatic products, surface jelly (preservation).