MANNA AND MANNITE: PROPERTIES AND USES
EXPERTS IN THE PRODUCTION OF MANNA AND MANNITE FROM FRUCTOSE
THE MANNA
In Sicily , in the Madonie mountains, manna is obtained by carving into the trunk of the Fraxinus ornus tree. It appears as a whitish, sweet-tasting substance rich in inulin, a natural substance similar to starch. Manna, in its various qualities, is harvested during the summer by ash growers and then dried in the sun using traditional techniques.
It consists mainly of mannitol (40–60%), as well as organic acids, water, glucose and, in smaller quantities, levulose, mucilages, resins and nitrogenous compounds.
The active ingredient in manna is mannitol (or D-mannitol), also known as “manna sugar”.
It is a natural compound with a gentle action on intestinal transit, as it acts by osmosis.
FRUCTOSE MANNITIS
Fructose mannitol (D-mannitol) is a hexavalent alcohol found in many plants, where it retains water and helps plants survive during drought. It is obtained by processing the fructose found in various plants, using a process that preserves its properties.
It is used as:
natural sweetener
support for intestinal well-being
ingredient in the food, nutraceutical and pharmaceutical sectors
Thanks to its properties, fructose mannitol is also suitable for diabetics , as it does not significantly affect blood sugar levels. All products are gluten-free and GMO-free and are particularly suitable for adults, the elderly, and children.
DIFFERENCE BETWEEN MANNA AND MANNITE
Manna is a natural substance obtained directly from the ash tree, while mannitol (or mannitol) is its main active component, also used as an ingredient in various industrial sectors. Both are valued for their properties and for use in both domestic and professional settings.