Mannitol
The short version
A sugar alcohol from seaweed and tree saps — used as a non-cariogenic sweetener and tablet excipient.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Naturally present in seaweed, manna ash sap (the historical source — the name comes from biblical 'manna'), and many fungi. Industrially produced by hydrogenation of fructose or sucrose hydrolysates. The C-2 epimer of sorbitol.
How it's used
About 60% as sweet as sucrose with strong cooling sensation on the tongue. Used in sugar-free gums and confectionery, diabetic foods, and as a tablet excipient (non-hygroscopic and compresses well). Outside food, clinical use as an intravenous osmotic diuretic for cerebral edema.
Safety profile
ADI not specified — considered safe. Like other polyols, large oral doses (~20 g) can cause a laxative effect. Slow GI absorption and partial colonic fermentation. Non-cariogenic — does not feed dental-plaque bacteria.
Physical & chemical properties
White crystalline powder. Sparingly soluble in water at room temperature (less hygroscopic than sorbitol — a key tabletting advantage). Heat-stable.
Regulation worldwide
Permitted globally with mandatory laxative-effect labeling at higher intake.
Educational information only. Not medical or dietary advice.