Mannitol

    DESCRIPTION

    White crystalline powder, sweet taste

    Appearance of solutionClear, Colourless
    CAS No.69-65-8
    EINECS No.200-711-8

    SPECIFICATIONS

    D-Mannitol96.0 to 102.0%
    Particle sizeResidue on 500 mic (35 mesh): max 10%
    Residue on 315 mic (50 mesh): max 25%
    Residue on 250 mic (60 mesh):max 10% (Typical value)
    Residue on 40 mic (400 mesh): min 60%
    Mean Diameter: Approx 160 mic
    Conductivity20 micros/cm max
    WaterMax 0.5 %
    Acidity
    (NaOH)
    Max 0.3 ml/5g
    ImpuritiesA: D-Sorbitol: max 2.0%
    B: Maltitol: max 2.0%
    C: Isomaltitol+1, 6GPM: max 2.0%
    Any other impurity: max 0.10%
    Chloride (Cl)Max 70 ppm
    Sulphate (SO4)Max 100 ppm
    Related SubstancesMax 2.0 %
    ArsenicMax 1 ppm
    Loss on dryingMax 0.3 %
    Melting point165 to 169
    LeadMax 0.5 ppm
    Specific Rotation+137 to +145
    Specific Optical Rotation+23 to +25
    Reducing Sugars
    (Na2S2O3)
    Min 12.8 ml
    NickelMax 1 ppm
    Shelf life5 Years in its original packaging

    MICROBIOLOGICAL

    Total Viable CountMax 1000 /g
    YeastsMax 100 /g
    MouldsMax 100 /g
    SalmonellaAbsent in 10g
    Escherichia ColiAbsent in 10g


    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Thu 30 September 2010 (171)

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