- Mannitol or hexan-1,2,3,4,5,6-hexol
(C6H8(OH)6) is an osmotic diuretic agent
and a weak
vasodilator. It is a sorbitol
- It was originally isolated from
manna, and may also be referred to as Mannite and Manna Sugar.
- Chemically, mannitol is a sugar
alcohol, or a
polyol; it is similar to
sorbitol. However, mannitol has a tendency to lose a hydrogen ion in
aqueous solutions, which causes the solution to become acidic. For this,
it is not uncommon to add a substance to adjust its
pH, such as
- Mannitol can also be used to open
the blood-brain barrier by temporarily shrinking the tightly coupled
endothelial cells that make up the barrier. This makes mannitol
indispensable for delivering various drugs directly to the brain (e.g. in
the treatment of Alzheimer's disease).
- Mannitol is also used as a sweetener
for people with diabetes. Since mannitol has a negative heat of solution,
it is used as a sweetener in "breath-freshening" candies, the cooling
effect adding to the fresh feel. In doses larger than 20g, mannitol acts
laxative, and is sometimes sold as a laxative for children.
Mannitol is assumed to have several health-promoting
properties;thus the enrichment of foods with mannitol by production during
fermentation could be a positive, clean strategy to obtain healthier
fermented food products. In the human gut, mannitol can be converted to
short-chain fatty acids (such as butyrate), which have been claimed to
confer protection against the development of colon cancer.
Moreover, mannitol is a scavenger of hydroxyl radicals
and a low-calorie sweetener that is partially and slowly absorbed in the
The proposed role
of mannito1 in the NADPH
production made it interesting to
study the mannitol metabolism in relation to lipid synthesis .
The control of blood glucose, lipids and body weight
are three major goals in diabetes management. Mannitol is slowly absorbed
from the intestinal tract. Therefore, when mannitol is used, the rise in
blood glucose and demand for insulin is much less than would be
experienced after sucrose ingestion.
D-Mannitol (here: mannitol) is a naturally occurring
sugar alcohol with six carbon atoms. It is only half as sweet as sucrose.
However, mannitol and other sugar alcohols exhibit reduced caloric values
compared to the respective value of most sugars, which make them
applicable as sweeteners in so-called “light” foods. Moreover, sugar
alcohols are metabolized independently of insulin and are thus also
applicable in diabetic food products.
Four soybean cultivars were contrasted in
relation to germination and vigour of seedlings, when seeds were submitted
to water stress induced by mannitol or sodium chloride. Water stress
affected seed germination and seedling development, however, seedling
development was affect in higher osmotic potential than the
necessary to affect germination when induced by mannitol or when induced
by sodium chloride. ‘Pioneira’ and ‘Xingu’ cultivars had high development
in low water availability and/or salinity conditions.
Certain sectors of the additives market are seeing
growth in natural products at the expense of synthetics, there is rising
demand for fat replacers and sweeteners in the weight control market,
functional food ingredients are booming, and, in other areas, tailored
solutions aimed at specific applications are appearing to make product
formulation more straightforward for the processors.
Market sizes and trends, and the leading companies in
the industry, the report also looks at finished food trends impacting on
the additives sectors and assesses future prospects for the market.
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