Project Description
Product Description
Lactitol is a 12-carbon sugar alcohol, white crystal or crystalline powder, or colorless liquid. Odorless and sweet. It can be produced by hydrogenation of lactose through a catalyst. It is sweet and refreshing. It is often used in combination with high-sweetness sweeteners. It has no aftertaste, low hygroscopicity and high solubility. Its relative molecular weight is similar to that of sucrose, and its effect on water activity is also similar to that of sucrose. Similar to sucrose, it is stable under acidic and alkaline conditions, and it is also very stable under high temperature conditions in food processing. The sweetness of lactitol is 30%-40% of that of sucrose, and the calories are about half of that of sucrose (8.4kJ/g). Lactitol is suitable for many foods, such as baked goods, sugar-coated candies, and frozen milk-containing sweets.
Benefits
- Lactitol has a strong function of preventing dental caries. Lactitol hardly causes tooth plaque formation.
- Lactitol prevents obesity, its intake will not cause an increase in insulin, and will not increase the activity of nucleoprotein lipase.
- Lactitol is a bifidus proliferation factor. Lactitol is very stable in the mouth, stomach and small intestine, and basically cannot be digested and absorbed. When it enters the large intestine, it is easily decomposed by microbial fermentation. Among them, bifidobacteria are particularly prominent, which can multiply by 10 to 100 times.
Application
- Lactitol can be used in the production of a variety of confectionery, such as chocolate, hard candies, caramel, soft candies and chewing gum, as well as ice cream and bakery products.
- Lactitol can be used as a quality improver in livestock feed to increase the animal’s hobby, and it can also promote the proliferation of bifidobacteria in animals.
- Lactitol can be used as an excipient for preparations in medicine.
- Lactitol is also used in cosmetics such as toothpaste, cigarettes, and lipstick.
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