Germany, China, and the United States are the leading exporters of Mannitol (CAS 87-78-5), collectively accounting for over half of global exports in recent years; major importers include India, South Korea, and Brazil, reflecting strong demand from pharmaceutical and food manufacturing sectors. Imports by India and South Korea have grown steadily since 2022, coinciding with moderate upward pressure on Mannitol prices amid tightening supply from key European producers.
Mannitol is a white, crystalline solid with a sweet taste and no significant odor; it is non-volatile, highly soluble in water, and has a melting point of approximately 166–168 °C. It is a naturally occurring sugar alcohol (polyol) classified as an organic chemical and carbohydrate derivative. Industrially, mannitol serves primarily as an excipient in pharmaceutical formulations—especially for injectables and oral tablets—and as a humectant, texturizer, and bulking agent in food and confectionery products. It is also used in the synthesis of specialty polymers and as a stabilizer or crystallization aid in certain diagnostic reagents and contrast media. Key application areas include pharmaceuticals, food and beverage, and medical diagnostics.
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.
D-mannitol (D-mannohexan-1.2.3.4.5.6-hexaol) is a constituent of several plantsincluding the Manna ash, several edible plants, and seaweed. Parts of the lattercontain up to 10 % mannitol by weight. The solubility in water is approximately 230 g/L at room temperature and it increases with increasing temperature. Mannitolis 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 foodapplications. In the United States, mannitol produced by hydrogenation of glucoseor fructose solutions or by fermentation by Zygosaccharomyces rouxii or Lactobacillusintermedius is approved for several food applications. It is also approvedin many other countries.
This chemical is included in Fine Chemicals. See more about what is Mannitol and Mannitol SDS information.
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