Mannitol

Mannitol is a sugar alcohol (polyol) naturally occurring in mushrooms, seaweed, algae, and many plants. As a food additive it functions as a humectant, sweetener, and anti-caking agent in chewing gum, sugar-free confectionery, and baked goods. It provides about half the sweetness of sucrose with negligible blood glucose impact, making it popular in diabetic-friendly and reduced-sugar formulations. Unlike most sugars, it does not promote tooth decay.

JECFA's ADI is "not specified," evaluated in 1968. Mannitol is metabolised differently from glucose: a significant portion passes through the small intestine unabsorbed and is fermented by gut bacteria in the colon. At high doses (typically above 20 g per day), this fermentation produces gas and can cause osmotic diarrhoea — the same mechanism as other sugar alcohols. EU regulations require a warning statement on products with more than 10% added mannitol: "excessive consumption may produce laxative effects."

Mannitol is approved in the EU, US (GRAS), UK, Australia, and globally. It is found in sugar-free chewing gum, mints, diabetic confectionery, and some bakery products. For most consumers, dietary exposure from food additive use is well below the threshold for laxative effects. The non-cariogenic property and low glycaemic impact make it a valuable additive for oral health and metabolic management. There are no other known health concerns for healthy adults.