Mannitol is classified as a sugar alcohol
PROPERTIES AND APPEARANCE:
Pleasant, sweet taste with no aftertaste (0.6 relative to sucrose)
White crystalline, odourless, slightly sweet powder.
Low mouth-cooling effect.
Low solubility
USE IN FOODS:
Functionally similar to sucrose.
Naturally occurring;
Low solubility in water.
Useful as an anti-adhesion agent
Less sweet than sugar
Due to low solubility, not generally used in soft drinks or ice-cream.
Low hygroscopicity;
no browning reaction;
chemically stable.
Applications:
sugar-free confections, chocolates, chewing gums, tablets, vitamins;
use in chocolate, cocoa and confectioneries
PHARMACEUTICAL USE:
Excipient: ideal for dry formulations due to pleasant taste,
high physico-chemical stability
and lack of reducing power and low hygroscopicity
ideal freeze-drying carrier due to quick-drying characteristics
has excellent flow and compression properties.
Used in chewable pharmaceutical products because it is inert to most drug components.
Special use in effervescent powders due to low hygroscopicity.
Sold in a vacuum sealed bag , with zipper
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