Lactitol
Sweeteners
585-86-4
E966
C₁₂H₂₄O₁₁
$5.94 ~ $8.91
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Lactitol?
Lactitol is a low-calorie sugar alcohol (polyol) derived from lactose, used primarily as a bulk sweetener and sugar substitute in sugar-free and low-calorie food products due to its mild sweetness and good stability.
How is Lactitol made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Dissolve high-purity lactose in demineralized water to create a solution of a specific concentration. | Control Point: Purity of lactose and water; solution concentration (Brix). Note: High purity raw materials are essential to prevent catalyst poisoning and ensure final product quality. |
| 2 | Catalytic Hydrogenation | React the lactose solution with hydrogen gas in a high-pressure reactor using a nickel-based catalyst (e.g., Raney nickel). | Control Point: Reactor temperature, hydrogen pressure, catalyst load, and reaction time. Note: This is the critical conversion step. Proper control ensures a high conversion rate of lactose to lactitol and minimizes byproduct formation. |
| 3 | Catalyst Filtration | Filter the crude lactitol solution to completely remove the suspended nickel catalyst particles. | Control Point: Filtration efficiency; residual catalyst levels in the solution. Note: Catalyst must be thoroughly removed for food safety. The recovered catalyst is often reactivated and reused. |
| 4 | Purification & Decolorization | Pass the solution through ion exchange resin columns to remove mineral salts, followed by an activated carbon bed to remove color and organic impurities. | Control Point: pH, conductivity, and color of the solution post-treatment. Note: This multi-stage purification is crucial for achieving food/pharma grade purity and a clear, colorless final product. |
| 5 | Concentration | Evaporate excess water from the purified solution under vacuum to increase the solids concentration. | Control Point: Vacuum level, temperature, and final syrup concentration (Brix). Note: Vacuum evaporation prevents thermal degradation and browning of the lactitol syrup. |
| 6 | Crystallization | Cool the concentrated syrup under controlled conditions to induce the formation of lactitol crystals. Seeding may be used. | Control Point: Cooling rate, agitation speed, and temperature profile. Note: This step determines the crystal size, shape, and overall yield of the final product. |
| 7 | Centrifugation & Drying | Separate the lactitol crystals from the mother liquor using a centrifuge, then dry the wet crystals in a fluid bed dryer. | Control Point: Centrifuge speed; drying air temperature and velocity; final product moisture content. Note: Proper drying is essential for product stability and to prevent caking during storage. |
| 8 | Sieving & Packaging | Sieve the dried lactitol to achieve the desired particle size distribution and package it into sealed, food-grade containers. | Control Point: Sieve mesh size; package integrity and weight accuracy. Note: Final quality checks (e.g., microbiological, purity) are performed before release. Product is stored in a cool, dry environment. |
Technical Specifications
| CAS Number | 585-86-4 |
| Chemical Formula | C₁₂H₂₄O₁₁ |
| Solubility | Soluble in water |
| Storage Conditions | Dry storage |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Sugar-free foods
pharmaceuticals
Mechanism of action:
| Parameter | Lactitol |
|---|---|
| Functional Category | Bulk Sweetener; Humectant; Texturizer; Sugar Replacer. |
| Key Ingredients | Lactitol (4-O-β-D-Galactopyranosyl-D-glucitol), a disaccharide sugar alcohol derived from lactose. |
| Mechanism of Action | As a polyol, it stimulates sweet taste receptors on the tongue but is poorly metabolized and absorbed in the small intestine, providing low caloric value (~2 kcal/g). Its multiple hydroxyl groups attract and bind water molecules, lowering the water activity (aw) of a food system. It replaces the molecular weight and volume of sucrose, providing bulk and texture without participating in Maillard browning reactions. |
| Application Effect in Product | Provides a clean, non-cooling sweetness (approx. 40% of sucrose) for sugar-free/reduced-sugar applications. Increases moisture retention and softness in baked goods, extending shelf life. Prevents sugar crystallization in hard candies and chocolates. Contributes to a smooth, non-icy texture in frozen desserts. Creates a low glycemic index and non-cariogenic final product. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Lactitol | Sugar Alcohol (Polyol) | Derived from lactose; 0.4x sweetness of sugar; strong prebiotic and osmotic laxative effects. | Clinically proven efficacy for constipation; strong prebiotic effect supports gut health. | Low sweetness; pronounced laxative effect at lower doses than most polyols; not as common in consumer foods. | Medical treatment for chronic constipation; functional foods aimed at improving gut microflora. | For a dual-action therapeutic benefit: reliable laxation and a potent prebiotic effect. |
| Sorbitol | Sugar Alcohol (Polyol) | Derived from glucose; 0.6x sweetness of sugar; functions as a humectant. | Very low cost and widely available; effective at retaining moisture in food products. | Can cause significant gas, bloating, and laxative effects, even at moderate doses. | Bulk sweetener in mass-market sugar-free products like gum and candy; moisture agent in baked goods. | When cost is the primary driver and a mild laxative side effect is acceptable. |
| Xylitol | Sugar Alcohol (Polyol) | Derived from xylose; 1.0x sweetness of sugar; non-cariogenic and actively benefits dental health. | Sweetness is identical to sugar; actively inhibits bacteria that cause tooth decay. | Highly toxic to dogs; has a distinct "cooling" sensation; more expensive than sorbitol or maltitol. | Sugar-free chewing gum, mints, toothpaste, and oral care products. | When the primary goal is dental health and a sugar-like taste is desired. |
| Erythritol | Sugar Alcohol (Polyol) | Made by fermentation; 0.7x sweetness of sugar; virtually zero calories. | Highest digestive tolerance as it is mostly absorbed before reaching the large intestine; non-glycemic. | Noticeable cooling sensation; less sweet than sugar, requiring more product by volume; higher cost. | General sugar replacement in beverages and baking for diabetics or those on ketogenic diets. | For the best digestive tolerance and a near-zero calorie count, especially for sensitive stomachs. |
| Maltitol | Sugar Alcohol (Polyol) | Derived from maltose; 0.9x sweetness of sugar; mimics the texture and mouthfeel of sugar. | Excellent taste profile and texture closely resembling sugar; great for confectionery. | Relatively high glycemic index for a polyol; known for causing significant gastrointestinal distress. | Sugar-free chocolates, hard candies, ice cream, and baked goods where texture is critical. | When replicating the exact taste and mouthfeel of sugar, particularly in chocolate, is the main goal. |
Technical Documents
Available Documentation
COA/TDS
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications