D-Mannitol
Sweeteners
Flavoring Agents
69-65-8
E421
C₆H₁₄O₆
$3.35 ~ $5.03
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is D-Mannitol?
D-Mannitol is a sugar alcohol (polyol) used extensively as a low-calorie bulk sweetener, bulking agent, and anti-caking agent, primarily in sugar-free confectioneries, chewing gums, and specialized medical preparations.
How is D-Mannitol made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | A concentrated aqueous solution is prepared using a starting sugar like fructose or invert sugar (a mix of glucose and fructose). | Control Point: Sugar concentration and purity. The quality of the raw material directly impacts the final product purity and reaction efficiency. |
| 2 | Catalytic Hydrogenation | The sugar solution is fed into a high-pressure reactor with a catalyst (typically Raney Nickel). Hydrogen gas is introduced to reduce the sugar into sugar alcohols. | Control Point: Temperature, pressure, pH, and hydrogen flow rate. These parameters are critical for maximizing the yield of D-Mannitol over its isomer, D-Sorbitol. |
| 3 | Catalyst Filtration | After the reaction is complete, the crude solution is filtered to completely remove the solid Raney Nickel catalyst. | Control Point: Filtration efficiency. No catalyst particles should remain in the product stream as they are considered a major contaminant. |
| 4 | Purification & Decolorization | The filtered solution is treated with activated carbon to remove color and organic impurities, followed by ion-exchange resins to remove mineral salts. | Control Point: Color, conductivity, and purity of the solution post-treatment. Ensures removal of ionic and non-ionic contaminants before crystallization. |
| 5 | Crystallization | The purified solution is subjected to controlled cooling. Due to its lower solubility, D-Mannitol selectively crystallizes out of the solution, leaving D-Sorbitol behind in the liquid. | Control Point: Cooling rate, agitation, and final temperature. These factors heavily influence crystal size, shape, and purity. This is the primary separation step. |
| 6 | Centrifugation & Washing | The resulting slurry is spun in a centrifuge to separate the solid D-Mannitol crystals from the sorbitol-rich mother liquor. The crystals are then washed with demineralized water. | Control Point: Purity of the washed crystals. Washing removes residual mother liquor from the crystal surface, maximizing final product purity. |
| 7 | Drying | The wet crystals are dried, typically in a fluid bed dryer, to reduce the moisture content to the specified level. | Control Point: Drying temperature and final moisture content. Over-drying can cause degradation, while insufficient drying affects stability and flowability. |
| 8 | Sieving & Packaging | The dried D-Mannitol is sieved or milled to achieve the desired particle size distribution. The final product is then passed through metal detectors and packaged into sealed containers. | Control Point: Particle size analysis (PSA), metal detection, and package integrity. Ensures the product meets customer specifications and is free from foreign contamination. |
Technical Specifications
| CAS Number | 69-65-8 |
| Chemical Formula | C₆H₁₄O₆ |
| Solubility | Soluble in water |
| Storage Conditions | Store dry |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Tablets
low-calorie foods
Mechanism of action:
| Parameter | D-Mannitol |
|---|---|
| Functional Category | Sweetener; Humectant; Bulking Agent; Anti-caking Agent; Texturizer. |
| Key Ingredients | D-Mannitol (C6H14O6) |
| Mechanism of Action | Binds water via its multiple hydrophilic hydroxyl groups, acting as a humectant to lower water activity (aw). Stimulates sweet taste receptors but is poorly metabolized, providing low-caloric sweetness. As a non-hygroscopic crystalline powder, it coats particles to prevent caking. Provides bulk and a characteristic cooling sensation (negative heat of solution) to enhance mouthfeel and texture. |
| Application Effect in Product | Extends shelf life by retaining moisture in baked goods; prevents caking in powdered mixes and spices; provides bulk and a smooth, creamy texture in sugar-free confections; creates a distinct cooling sensation in mints and chewing gum; masks bitter aftertastes of some high-intensity sweeteners. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| D-Mannitol | Sugar Alcohol / Osmotic Diuretic | Six-carbon sugar alcohol; administered intravenously; minimally metabolized; creates strong osmotic gradient. | Well-established standard of care for ICP; predictable diuresis; has free-radical scavenging properties; does not significantly affect serum sodium. | Can cause significant dehydration, electrolyte imbalance, and acute kidney injury; may crystallize in solution; risk of rebound intracranial pressure. | Reducing intracranial pressure (ICP) in cerebral edema; lowering intraocular pressure before ophthalmic surgery; forced diuresis. | For a rapid, reliable reduction of ICP when the blood-brain barrier is intact and renal function is adequate. |
| Hypertonic Saline (e.g., 3%) | Hyperosmolar Crystalloid Solution | Concentrated sodium chloride solution; creates an osmotic gradient by increasing serum sodium. | Highly effective for ICP; expands intravascular volume, making it ideal for hypotensive patients; less risk of renal toxicity than mannitol. | Risk of hypernatremia, hyperchloremic acidosis, and central pontine myelinolysis if sodium levels change too rapidly; requires careful monitoring. | Traumatic brain injury, especially with concurrent hypotension or hyponatremia; patients who cannot tolerate the diuretic effect of mannitol. | When the patient is volume-depleted or hypotensive, as it lowers ICP while also acting as a volume expander. |
| Sorbitol | Sugar Alcohol / Osmotic Agent | Isomer of mannitol; used orally as a laxative and sweetener, and intravenously for diuresis or irrigation. | Lower cost; effective as an oral osmotic laxative and pharmaceutical excipient. | Metabolized to fructose in the liver; less potent and less studied for ICP reduction than mannitol; can cause significant GI distress orally. | Osmotic laxative for constipation; sweetener in diabetic foods; urologic irrigation solution. | For non-critical care uses like laxatives or as a cost-effective excipient in pharmaceutical formulations. |
| Glycerol (Glycerin) | Sugar Alcohol / Osmotic Agent | Trihydroxy alcohol; can be administered orally or intravenously; provides calories as it's metabolized. | Can be administered orally, avoiding the need for IV access for some indications; provides a source of energy. | Less potent osmotic effect than mannitol; can cause hyperglycemia and hemolysis; significant rebound effect is common. | Reducing intraocular pressure in acute glaucoma (oral administration); historical use for cerebral edema. | For an oral osmotic agent to reduce intraocular pressure, or when IV agents are contraindicated or unavailable. |
Technical Documents
Available Documentation
COA/TDS
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications