Mannito characteristic: white crystal powder, odorless, sweet; dissolve in water and hardly dissolve in ethanol or aether.
Mannitol characteristic: white crystal powder, odorless, sweet; dissolve in water and hardly dissolve in ethanol or aether.
Food industrial aspect: mannitol is often used as food additive.
Mannitol is used as sweeteners and taste-masking agents. It is widely used to produce chewing gum, chewy gum, ice-cream, chocolate coat of sugar, beverage sweetener and syrup etc.
It is first choice instead of sugar by most diabetics.
| | Chinese Pharmacopoeia CP2000 | United States Pharmacopoeia USP26 | British Pharmacopoeia BP2000 (European Pharmacopoeia EP2000) | Content (%) | 98.0-102.0 | 96.0-101.5 | 98.0-101.5 | | Clarity and color | less than No. 1 turbidity liquor | / | less than No. 1 turbidity liquor | | ml Alkalinity acidity ml | ≤0.3 | ≤0.3 | ≤0.2 ≤ 0.2(acidity)≤0.3 ≤ 0.3(alkalinity) | | Chloride % | ≤0.003 | ≤0.007 | ≤0.005 | | Sulfate % | ≤0.01 | ≤0.01 | ≤0.01 | | Oxalate (%) | ≤0.02 | / | / | | Reducing sugar % | / | Infinitesimal | ≥12.8ml | | Loss on drying % | ≤0.5 | ≤0.3 | / | | Residue on ignition % | ≤0.1 | / | ≤0.1(vitriol ash content) | | Heavy metal (%) | ≤0.001 | / | / | Arsenic salt % | ≤0.0002 | ≤0.0001 | / | | Lead % | / | / | ≤0.00005 | | Melting point °C | 166-170 | 164-169 | / | | Specific rotation | / | +137°-+145° | / | | Nickel % | / | / | ≤0.0001 | | Sorbitol | / | / | satisfactory | | Bacterial endotoxin | / | / | satisfactory | | Total of leaf mold (piece/g) | / | / | / | | Total of leaf mold (piece/g) | / | / | / |
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mannitol as taste-masking agents
