Lactitol is 4-O-β-D-galactopyranose-D-glucitol, with a molecular formula of C12H24O11 and a molecular weight of 344.32. Crystalline lactitol has two main forms, namely dicrystalline lactitol and monocrystalline lactitol. It is white crystals or crystalline powder, tasteless and slightly sweet. Another lactitol is lactitol, which is a 54% lactitol solution.
Lactitol is highly stable and can maintain its stability under acid, alkali, light and high temperature conditions.
In addition, there is no free carbonyl group in the molecular structure of lactitol, which is a non-reducing sugar alcohol and cannot undergo Maillard reaction and enzyme degradation reaction. Therefore, adding it to foods that require high temperature treatment or acidic or alkaline foods can avoid and reduce food spoilage and better maintain the original color, aroma and taste of the food.
Due to some special properties of lactitol, it can be used as a sweet filler or texturizing agent to replace sucrose in many foods, such as diabetic foods, anti-caries hygiene products, weight loss health foods and low-energy table sweets. In these applications, lactitol can be used alone or mixed with strong sweeteners. The palatability and edible quality of foods made with lactitol instead of sucrose are the same as those made with sucrose. Foods containing lactitol have a pure sweetness and no bad aftertaste.
(1) Table sweeteners and compressed candies
Lactitol is not hygroscopic and has low energy, so it is suitable as a strong sweetener for use in table sweeteners or compressed candies.
(2) Baked goods
Baked goods containing lactitol have the same texture, volume and shelf life as products made with sucrose. In particular, the addition of lactitol to biscuits has good crispness and can improve the taste of the product.
(3) Chocolate. Since lactitol has low hygroscopicity and little effect on the viscosity during the sugar cooking process, the quality of chocolate made with it is the same as that made with sucrose. When used, use strong sweet Aspartame or Acesulfame-k to increase the sweetness of the product. Since lactitol has low calories, it can reduce the calories of the product.
(4) Chewing gum
Since sugar-free chewing gum is suitable for diabetics and does not damage teeth, it is popular with many people. Chewing gum made with lactitol has a strong cooling feeling and is not hygroscopic.
(5) Hard candy
Lactitol has a suitable viscosity, close to that of a sucrose-glucose mixture (60:40), and is suitable for making hard candy. Hard candy made with lactitol has good transparency and can remain good even after long storage periods. Lactitol crystallization may occur during storage, which can be inhibited by adding inhibitors (30~40% hydrogenated starch hydrolyzate). The addition of crystallization inhibitors will not affect the quality of the product.
Audited Supplier 
){kind=link}