Mannitol is an excellent functional sugar alcohol, which can be used in many fields such as medicine, food and chemical industry.
Mannitol is also known as D-mannitol. It has a pleasant sweetness, with a sweetness of 0.55-0.65 times that of sucrose. Among the functional sugar alcohols, mannitol is the only hexabasic sugar alcohol that is not easy to absorb moisture. It has suitable sweetness, low calories, and no toxic side effects. In the physiological metabolism of the human body, it has nothing to do with insulin and does not increase blood sugar. It does not cause dental caries, so it can be used as a sweetener for diabetic and obese patients.
Relevant studies have shown that about 50% of mannitol is finally used by the human body after being consumed, and its energy is only 8.36kJ/g, and after entering the human body, it does not need to be metabolized by insulin.
As a functional food ingredient, mannitol has a broad application prospect in the food field.
In addition, mannitol does not participate in the Medela reaction. When used in food processing, the materials are not easy to coke, which helps to maintain the good color of the product and can be used for baking foods.
Mannitol can also mask the undesirable taste of other food additives, such as the rusty taste of saccharin, the bitter taste of other substances, etc., so it can be mixed with high-strength sweeteners for beverages, syrups and other foods, such as the production of confectionery, jam, Jelly etc. In addition, mannitol can also be used as a filler, quality improver, anti-caking agent, and can be added to various foods to extend its shelf life.