Mannitol is classified as a sugar alcohol. A sugar (mannose) is obtained by reduction. When used as a food ingredient, mannitol raises blood glucose less than sucrose, so it has a relatively low glycemic index, and is therefore used as a sweetener for people with diabetes and in chewing gums. Although mannitol has a higher heat of solution than most sugar alcohols, its relatively low solubility reduces the cooling effect typically found in candies and mints. When mannitol is completely dissolved in a product, it produces a strong cooling effect. In addition, it has a very low moisture content, which makes mannitol very useful as a coating for hard candies, dried fruits, and chewing gums. Mannitol’s pleasant taste and mouthfeel also make it a popular ingredient for chewable tablets.