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Comparison of Sweetness Values 

Different sources state differently how sweeteners of mannitol compares to sucrose, but in general mannitol is less sweet than sucrose, though closer. Relevant information is as follows: 

The sweetness of industrial grade mannitol is about 57% - 72% of sucrose3. 

There is also information that the sweetness of mannitol is 50 - 70% of the sweetness of sucrose4. 

There is also information that shows mannitol has a sweet taste, and that its sweetness is equivalent to 70% of that of sucrose6. 

sweetness Significance of the comparison 

In food applications, this sweetness comparison is of great significance. Because mannitol has the least water absorption among sugars and sugar alcohols and has a pleasant sweetness, it is often used as an anti-sticking agent in foods such as maltose, chewing gum, rice cakes, and as an anti-sticking powder in general confectionery, and as a low-calorie, low-sugar sweetener in foods for diabetic patients, bodybuilding foods, etc.36 It can provide a sweetness close to that of sucrose while meeting the needs of special populations for a low-calorie intake and playing a special physical role in the preparation of some food products. It plays a special physical role in the preparation of some foods.

Comparison of the sweetness of different sugar alcohols with sucrose 

In addition to mannitol, other common sugar alcohols also differ in sweetness from sucrose. For example, the sweetness of erythritol is about 70% that of sucrose, maltitol is 90% that of sucrose, sorbitol is 60% that of sucrose, xylitol is as sweet as regular sucrose, isomaltrexol is 45-65% that of sucrose, and lactitol is 30-40% that of sucrose.4 These comparisons provide a clearer view of the position of the sweetness of mannitol in the context of many sugar alcohols.