Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS:
Functionally similar to sucrose. Naturally occurring; low solubility in water. Useful as an anti-adhesion agent (inhibits crystallisation of other polyalcohols) in
the manufacture of chewing gum.
Less sweet than sugar, so require intense sweeteners as supplements to bring to equivalence with sucrose. Generally used in chewing gums as a sugar
substitute, supplemented by intense sweeteners, typically saccharin (added in a small quantity to keep saccharin’s taste imperceptible). Claimed to require no
intense sweetener to have near-sucrose equivalence in sweetness and flavour-release properties. Mainly used in crystalline form in sugar-free chewing gum.
Also used in chewable pharmaceutical products because it is inert to most drug components.
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 limited by low solubility;
special use in sugarless chewing gum due to low solubility; special use in effervescent powders due to low hygroscopicity.
Solubility in water:
0°C = 9.1 g/100 g solution
10°C = 12.3 g/100 g solution
20°C = 14.5 g/100 g solution
30°C = 20 g/100 g solution
40°C = 25 g/100 g solution
50°C = 31 g/100 g solution
60°C = 37.5 g/100 g solution
Pharmaceutical applications: 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. Results in enhanced drug stability; freeze-dried powders using this dissolve
quickly; granulated form has excellent flow and compression properties.
Pharmaceutical applications: Active properties: due to special biological properties, can be used in applications such as intravenous osmotic diuretics and
oral intestinal transit enhancers; mannitol hexanitrate has vasodilating properties similar to nitrated esters.
Food applications: recommended as sweetener in confectionery or in sugarless confectionery; may be used as an anti-crystallising agent in chewing gums
or bubble gums; useful as dusting product due to low hygroscopicity; used as an aroma carrier; used for flow-improving; used as a mould-releasing additive.
Loss on drying: 0.3% max; reducing sugars: nil.
Specific optical rotation in borax solution: +23° to +24°; specific optical rotation in molybdic solution: +137° to +145°
Acidity (NaOH 0.02 N for 5 g): 0.3 ml max.
Chlorides: 50 ppm max; sulphates: 100 ppm max.
Mannitol 951