mannitol as taste-masking agents

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.

Quality Index   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) / / /

mannitol as taste-masking agents