D-mannose is a sweetener using mannitol as a raw material. Its sweetness is 200 to 300 times that of sucrose. The amount of sugar used in beverages is generally about 0.2%, in baked goods or bread, the amount of sugar is generally 2%-5%, and the amount of sugar in cakes is generally about 5%. D-mannose has the characteristics of high sweetness, low calorific value, good taste, not easy to agglomerate and crystallize. The main raw materials used as sweeteners are mannitol, aspartame and sugar alcohols. It is mainly used as a sweetener, preservative, moisturizer and flavor enhancer.

D-mannose can be prepared by the hydrolysis of glycans rich in D-mannose (ivory palm seeds, yeast mannans, etc.). It can also be synthesized from D-mannitol (a by-product of the kelp iodine industry) in the presence of ferrous ions with hydrogen peroxide. It can also be prepared by D-glucose epimerization, or the carbon chain growth of D-arabinose.
Mannose is white crystal or crystalline powder, sweet and bitter. It is soluble in water and slightly soluble in ethanol. D-mannose can be used as an additive in beverages and foods, and D-mannose is also a better sweetener at present.