Mannitol

Core Functional Properties

● Refreshing & elegant sweetness with strong compounding adaptability

Sweetness reaches 40-50 % of sucrose, delivering clean, refreshing sweetness without heavy cloying notes and distinct cooling sensation upon dissolution. Blending with high-potency sweeteners or other sugar alcohols can boost sweetness without substantial formula revision, enabling low-sugar / sugar-free product upgrading.

● Low-calorie & low-glycemic with controllable metabolic burden

Significantly lower calories than sucrose, extremely low GI value. Slow human-body absorption with weak insulin-dependent metabolism leads to slight post-prandial blood-glucose fluctuation. Suitable for glycemic-control populations under reasonably controlled formula dosage.

● Extremely low hygroscopicity for anti-caking & anti-sanding

Its molecular structure delivers very weak moisture-absorbing capacity. It hardly absorbs moisture and becomes sticky under variable ambient humidity, effectively preventing powder caking and candy sanding-adhesion and greatly improving storage stability of solid-state products.

● Resistance to Maillard browning for stable colour during thermal processing

Hardly participates in Maillard reactions. Resists colour development and discoloration during high-temperature boiling, baking and sterilization, and maintains long-term bright-white appearance, highly favourable for white candies, tablets and solid powders.

● Noticeable endothermic dissolution delivering cooling-mouthfeel

Strong endothermic effect during dissolution brings prominent cooling sensation, well-suited for oral-care products and solid instant beverages to enhance refreshing sensory experience.

● Non-fermentable by oral pathogenic bacteria for auxiliary dental protection

Oral pathogenic bacteria such as Streptococcus mutans cannot metabolize mannitol to produce organic acids. It reduces dental-plaque formation and lowers enamel-erosion risk, providing auxiliary anti-caries effect.

Physiologically Modulating Functions

Mannitol is a widely-used hexitol combining food-safety credentials with multiple physiological benefits:

● Moderated blood-glucose response:

Slow small-intestinal absorption imposes mild stimulation on blood glucose and insulin. It generates much lower post-prandial glycemic response than sucrose at equal dosage and provides a refreshing sweetening option for blood-glucose-management populations.

● Intestinal osmotic-regulating effect:

Incompletely absorbed in small intestine; most fraction reaches large intestine and triggers intestinal osmotic pressure effect. Relatively high dosage may easily cause bloating and diarrhoea, so formula dosage must be strictly controlled in production.

● Metabolic caries-free property:

Oral microorganisms can hardly utilize it to produce acids, reducing tooth-erosion risk and suitable for oral-health-related food applications.

● Low-calorie dietary replacement:

Partial replacement of sucrose reduces total product calories and supports dietary calorie management.

Product Applications

● Food & Beverage Industry

➢Dairy Products

• Yoghurt & fermented milk: Partially replaces sucrose, maintains stable product colour, delivers gentle sweetening and reduces product calorie.

• Milk-based beverages & plant-protein drinks: Refreshing non-cloying sweetness, stable system and anti-browning performance, suitable for low-sugar and sugar-free dairy formulations.

• Ice-cream & frozen desserts: Modifies ice-crystal structure, enhances cooling mouthfeel and improves appearance stability of frozen products.

➢Baked Foods

• Bread, cakes & toast: Low-hygroscopicity inhibits surface stickiness, preserves bright-white product colour and synergistically optimizes texture when compounded with other sugar alcohols.

• Biscuits, shortbread & pastries: Reduces finished-product calorie, resists moisture-induced adhesion, with prominent advantages for light-coloured bakery goods.

• Meal-replacement baked goods & energy bars: Stable compatibility with dietary fibre and whey protein, alleviates moisture-induced softening of finished products.

➢Beverages

• Sugar-free tea drinks, sparkling water & bottled functional beverages: Refreshing sweet base, stable system and colour-stable during storage.

• Coffee, meal-replacement shakes, oral liquids & solid instant powders: Preferred raw material for tablets and solid powders; fast dissolution yields clear solutions.

• Fruit juices, fruit vinegars & acidic drinks: pH-tolerant system, anti-browning under high-temperature sterilization with good flavour-restoration fidelity.

➢Confectionery & Chocolate

• Sugar-free hard candies, gummies, jellies & puddings: Anti-sanding and anti-adhesion properties, bright-transparent finished-product appearance and prominent cooling mouthfeel.

• Chocolate & filled candies: Inhibits discoloration and stickiness, improves storage stability and reduces candy moisture-absorption risk.

• Chewing gums, mint lozenges & throat-soothing candies: Core cooling crystalline base material, non-tacky and non-hygroscopic with auxiliary dental-care benefits.

➢Sauces & Condiments

• Salad dressings, tomato ketchup & fruit jams: Anti-browning performance preserves original sauce colour and modulates sweetness layers.

• Barbecue glazes, cold-mixed sauces & light-food seasonings: Refreshing sweetening eliminates heavy cloying notes, suitable for low-fat and low-sugar formulations.

➢Meat Products

• Low-temperature hams, low-fat sausages & surimi products: Gentle sweetening and de-odorizing effect, resistant to discoloration during cooking and maintains native meat colour.

● Health-Food & Dietary Supplements

Glycemic-management solid beverages, weight-loss meal-replacement powders, sugar-free compressed candies, middle-aged-and-elderly nutritional supplements. Suited for high-end health-oriented formulations featuring low-hygroscopicity, low-glycemic response and anti-browning property; formula dosage shall be strictly controlled.

● Pet Food

Sugar-free pet chewing snacks, nutritional pastes & dental chews. Improves palatability, reduces moisture-induced product adhesion and assists pet oral-care protection.

● Cosmetics & Personal Care

Toothpastes & mouthwashes: Cooling flavour-masking sweet base material optimizing oral sensory experience. Skin-care creams & washing-care products: Crystallization regulator modifying paste crystalline state.

● Pharmaceutical Field

Pharmaceutical excipient and flavour-masking agent for oral tablets and granules to mask bitter off-notes of active pharmaceutical ingredients. Applied in oral solid preparations and oral-care special-medical-purpose foods, serving as a classic excipient in pharmaceutical preparation industry.

● Feed Industry

Feed additive for livestock, aquaculture and companion animals. Improves feed palatability, reduces feed moisture-absorption caking and increases animal feed intake.