Comparing E421 - Mannitol vs E953 - isomalt
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Found in 571 products
Found in 249 products
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Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
What is mannitol used for?
In foods, E421 mannitol is used as a low‑calorie sweetener, bulking agent, and humectant/stabilizer (common in sugar‑free gum, candies, and baked goods); it’s also a pharmaceutical excipient. Medically, IV mannitol is an osmotic diuretic to reduce intracranial and intraocular pressure and promote diuresis.
How mannitol works?
As a food ingredient, it’s poorly absorbed so it provides fewer calories and a low glycemic response, with a mild cooling taste. As a medicine, it acts osmotically—filtered by the kidneys and minimally reabsorbed—raising plasma and tubular fluid osmolality to draw water from tissues and increase urine output, lowering brain/eye pressure.
How does mannitol work?
It works osmotically when given IV, increasing blood and renal filtrate osmolality so water moves from tissues into the circulation and then into urine, reducing intracranial and intraocular pressure. In foods, its limited absorption yields a lower-calorie, low‑glycemic sweetening effect.
Is mannitol safe for dogs?
Mannitol isn’t known to be acutely toxic to dogs like xylitol, but ingestion can cause diarrhea and gas, and large amounts may lead to dehydration or electrolyte imbalances. Therapeutic IV mannitol should only be used by a veterinarian; consult your vet especially for dogs with kidney or heart disease.
Is mannitol salt agar selective or differential?
Both: the high salt concentration makes it selective for staphylococci, and mannitol with phenol red makes it differential by turning yellow when mannitol‑fermenting organisms (e.g., many S. aureus) produce acid.
How to make isomalt?
Industrial production converts sucrose to isomaltulose via an enzyme (sucrose isomerase), then hydrogenates it (typically over Raney nickel) to yield an equimolar mix of 1,6‑GPS and 1,1‑GPM—together called isomalt.
How to use isomalt?
Use it as a bulk sweetener and texturizer in sugar‑free hard candies, lozenges, baked goods, and sugar art; it melts and resists crystallization for casting or pulling. Because it’s ~45–65% as sweet as sugar, it’s often blended with high‑intensity sweeteners, and intake should be moderated to avoid gastrointestinal upset.
What is isomalt made of?
An equimolar mixture of two sugar‑alcohol disaccharides derived from sucrose: 6‑O‑α‑D‑glucopyranosido‑D‑sorbitol (GPS) and 1‑O‑α‑D‑glucopyranosido‑D‑mannitol (GPM). On complete hydrolysis it yields glucose (50%), sorbitol (25%), and mannitol (25%).
What is isomalt sugar?
A sugar alcohol (E953) made from sucrose that provides about 2 kcal/g and 45–65% the sweetness of sugar, with minimal impact on blood glucose and low cariogenicity.
What is isomalt used for?
As a low‑calorie bulk sweetener and stabilizer in sugar‑free hard candies, lozenges, chewing gum, baked goods, coatings, and pharmaceutical tablets; it’s also favored for sugar sculpture due to its resistance to crystallization.