Sosa mannitol is a technical sweetener derived from glucose (E421), used to create sugar decorations and structures. Once melted and cooled, it forms an opaque, extremely hard caramel with low moisture retention.
Technical characteristics
- •Composition: sweetener mannitol (E421)
- •Anti-freezing power (PAC) of 188%, sweetening power (POD) of 60%
- •Melting point: liquefies at 180°C
- •Forms an opaque, extremely hard caramel with low moisture retention
- •Lower caloric density than traditional sugars
Usage advice
Used for confectionery decorations, edible structures, and sugar sculptures.
- •Melt at 180°C to obtain an opaque, hard texture
- •Recommended dosage: quantum satis, depending on the intended application
Please note
Keep the container tightly closed, away from moisture and heat. Handle mannitol melted at 180°C with care: follow standard safety rules for handling cooked sugars.
Frequently asked questions
At what temperature should Sosa mannitol be melted?
180°C, to obtain an opaque, extremely hard caramel with low moisture retention.
Is mannitol suitable for sugar sculptures?
Yes, this is one of its main applications, along with confectionery decorations and edible structures.
Does mannitol have the same sweetening power as regular sugar?
No, its sweetening power (POD) is 60%, lower than that of sucrose.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
