Mannitol

Details:

Melting point     167°C
Boiling point     494.9°C
density     1.596
refractive index     1.5970 (estimate)
storage temp.     Inert atmosphere,Room Temperature
pka    pKa 13.50(H2O,t =18)(Approximate)
Water Solubility     177.3g/L(25 ºC)
CAS DataBase Reference    87-78-5(CAS DataBase Reference)
EPA Substance Registry System    Mannitol (87-78-5)

Description    It can be used to lower intraocular pressure and in the postoperational period in ophthalomological procedures as well as during brain edema.
Chemical Properties    D-mannitol (D-mannohexan-1.2.3.4.5.6-hexaol) is a constituent of several plants including the Manna ash, several edible plants, and seaweed. Parts of the latter contain up to 10 % mannitol by weight. The solubility in water is approximately 230 g/L at room temperature and it increases with increasing temperature. Mannitol is stable under the common processing conditions of foods.
Mannitol is approximately 50 % as sweet as sucrose and non-cariogenic. In the European Union, maltitol is approved as E 421 for a large number of food applications. In the United States, mannitol produced by hydrogenation of glucose or fructose solutions or by fermentation by Zygosaccharomyces rouxii or Lactobacillus intermedius is approved for several food applications. It is also approved in many other countries.
Uses    Mannitol is a polyol (polyhydric alcohol) produced from hydrogena- tion from fructose that functions as a sweetener, humectant, and bulking agent. it has low hygroscopicity and poor oil solvency. it has 1.6 kcal/g. it is approximately 22% soluble in water and is approximately 72% as sweet as sugar, exhibiting a cool, sweet taste. it functions as a dusting agent with starch in chewing gum. it is used in sugarless candy, chewing gum, cereal, and pressed mints.