SOSA - TEXTURIZER
Mannitol - 500 g
Technical sweetener (E421) for sugar decorations and structures.
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 and extremely hard caramel with low moisture retention.
Technical characteristics
E421
Additive
mannitol sweetener
180°C
Melting point
opaque and hard caramel
PAC 188%
Freezing-point depression power
POD 60%
Recommended uses
- Confectionery decorations
- Edible structures
- Sugar sculptures
- Technical croquembouches
- Applications requiring low moisture retention
Note: handle mannitol melted at 180°C with care, following the usual safety rules for handling cooked sugars. Keep the jar tightly closed, protected from moisture and heat.
Complete technical data sheet
| Ingredients | Mannitol (E421) |
| Allergens | None of the 14 major allergens listed under EU regulations are present in the composition |
| Parameters | Melting point 180°C, PAC 188%, POD 60% |
| Storage | Dry place, protected from moisture and heat |
| Packaging | 500 g jar |
Frequently asked questions
At what temperature should Sosa mannitol be melted?
180°C, to obtain an opaque and 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 60%) is lower than that of sucrose; its caloric density is also lower.
Learn more
Discover all the edible decorations and the Sosa Ingredients range.
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.
