Mannitol (also referred to as mannite or manna sugar) is a white, crystalline solid that looks and tastes sweet like sucrose.

Analytical Chemistry
Food Additive
Medical Applications

Conforms to USP & EP

Minimum Assay: 96.0-102.0%
Molecular Formula: C6H14O6
Molecular Weight: 182.17
Melting Point: 167-169 deg C
Boiling Point: 290-295 deg C/3.5mm
Specific Rotation: +137 to +145
Specific Optical Rotation: +23 to +25
Particle Size:
Residue on 500 mic (35 mesh): max 10%
Residue on315 mic (50 mesh): max 25%
Residue on 250 mic (60 mesh): max 10%
Residue on 40 mic (400 mesh): min 60%
Mean Diameter: Approx 160 mic
COnductivity: 20 micros/cm max
Water: <0.5%
Acidity (NaOH): <0.3ml/5g
Impurities:
A: D-Sorbitol: <2%
B: Maltitol: <2.0%
C: Isomaltitol +1,6GPM: <2.0%
Any other impurity: <0.10%

Chloride (Cl): <70ppm
Sulphate (SO4): <100ppm
Related Substances: <2%
Arsenic (As): <1ppm
Loss on drying: <0.3%
Lead (Pb): <0.5ppm
Reducing Sugars (Na2S2O3): <12.8ml
Nickel (N):

Hazard Phrases: Not considered harmful under normal laboratory conditions

Cas No: 69-65-8
Einecs No: 200-711-8