Lactitol Sugar Substitute for Healthy Baking

• CAS No.: 585-86-4
• Color: White
• Appearance: Powder
• Transport Package: Paper
• Specification: large
• Trademark: china
• Model NO.: E1422
• Origin: China
• HS Code: 2930400000
• Production Capacity: 5000kg/Year

Product Description

Lactitol - A Sweetener with Refreshing Taste

Lactitol, also known as lactitol, is a disaccharide alcohol sweetener derived from lactose. It is a white crystal or colorless liquid with a refreshing taste similar to sucrose. With a sweetness of about 40% of the same concentration of sucrose, lactitol is suitable for adding to low-sweetness foods. It is commonly used in baked goods, sugar-coated candies, and frozen milk-containing sweets. Lactitol is made by hydrogenating and reducing the glucose group in lactose, and it does not exist in nature.

Lactitol is easily soluble in water and slightly soluble in ethanol. It is stable under various conditions, including acid, alkali, light, and high temperature. This makes it a versatile sweetener for a wide range of food applications. Additionally, lactitol has certain health care functions.

The Food Additives Expert Committee, formed by the World Food and Agriculture Organization and WHO, approved the use of lactitol as a food additive in April 1983. It has been classified as a sweetener. Several countries, including some European countries, Australia, Canada, and Japan, have approved the use of lactitol as a food raw material. The US Food and Drug Administration has also accepted an application for recognized non-toxic approval of lactitol. In China, lactitol is approved as a sweetener to be included in the use of health standards.

Main Forms of Lactitol

Lactitol is available in two main forms:

• Liquid Lactitol: Mostly a solution with a concentration of 70%.
• Crystalline Lactitol: Available as anhydrous lactitol, lactitol monohydrate, and lactitol dihydrate. The melting points range from 70°C to 146°C.

Flavor and Sweetness

Lactitol has a refreshing taste and an aftertaste similar to sucrose. Its sweetness is approximately 40% of the same concentration of sucrose. It is ideal for adding to low-sweetness foods. When used in high-sweetness foods, lactitol can be combined with high-strength sweeteners like aspartame and sodium cyclamate to maintain the unique flavor and characteristics of the food.

Viscosity and Solubility

Lactitol is easily soluble in water and dimethyloxite, slightly soluble in ethanol, and almost insoluble in ether. Its solubility is similar to sucrose at room temperature, but lower at lower temperatures. The dissolution of lactitol is an exothermic process. The viscosity of lactitol is comparable to that of sucrose at the same concentration.

Hygroscopicity and Moisture Retention

Lactitol has lower hygroscopicity compared to sorbitol and xylitol at the same relative humidity. At low relative humidity, lactitol's hygroscopicity is similar to mannitol. However, at relative humidity above 85%, lactitol's hygroscopicity is slightly stronger than mannitol. Lactitol also has excellent moisturizing properties, helping to maintain the humidity and flavor of food and prevent taste deterioration due to dryness.

Freezing Point Drop

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For more information about lactitol and its applications, please contact Gremount International Co., Ltd.