The Production of Mannitol by Fermentation
1999; Humana Press; Linguagem: Inglês
10.1007/978-1-59259-261-6_21
ISSN1940-607X
AutoresWim Soetaert, Petra Vanhooren, Erick Vandamme,
Tópico(s)Microbial Metabolic Engineering and Bioproduction
ResumoD-Mannitol is a sugar alcohol with many applications in food, pharmaceuticals, medicine, and chemistry. Mannitol crystallizes in small white needles with a melting point of 165–170°C. Mannitol has a sweet cool taste owing to its high negative heat of solution (−121 kJ/kg). It is about half as sweet as sucrose. Mannitol has a low solubility in water of only 18% (w/v) at 25°C. Especially in alkaline solutions, it is a powerful sequestrant of metallic ions.
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