Lactitol

Chembox new
Name = Lactitol
ImageFile = lactitol.png ImageName = Chemical structure of lactitol
IUPACName = 4-O-α-D-Galactopyranosyl-D-glucitol
OtherNames = Lactitol
Lacty
Section1 = Chembox Identifiers
CASNo = 585-86-4
SMILES = OC [C@H] (O) [C@@H] (O) [C@] ( [C@H] (O)CO)( [H] )O
[C@H] 1O [C@H] (CO) [C@H] (O) [C@H] (O) [C@H] 1O
Section2 = Chembox Properties
Formula = C₁₂H₂₄O₁₁
MolarMass = 344.31 g/mol
Density = ? g/cm³
MeltingPt = 146 °C

Lactitol is a sugar alcohol used as a replacement bulk sweetener for low calorie foods with approximately 40% of the sweetness of sugar. Lactitol is produced by two manufacturers, Danisco and Purac Biochem.

Lactitol is used in a variety of low food energy or low fat foods. High stability makes it popular for baking. It is used in sugar-free candies, cookies (biscuits), chocolate, and ice cream. Lactitol also promotes colon health as a prebiotic. Lactitol only has 2.4 calories (9 kilojoules) per gram, compared to 4 calories (17 kJ) per gram for typical carbohydrates.

Lactitol, sorbitol, xylitol, mannitol, and maltitol are all sugar alcohols. The United States Food and Drug Administration (FDA) classifies sugar alcohols as "generally recognized as safe" (GRAS). They are approved as food additives, and are recognized as not contributing to tooth decay or causing increases in blood glucose. Lactitol is also approved for use in foods in most countries around the world.

Although endorsed by numerous diet and diabetic websites, Lactitol can cause cramping, flatulence, and diarrhoea in some individuals. This may be in part because "Lactitol is manufactured from whey, the lactose (milk sugar) rich by-product of cheese making and processed dairy foods" and people can be lactose intolerant. Those with other health conditions should consult their GP or dietician prior to consumption.

References

[http://www.sugar.org/consumers/sweet_by_nature.asp?id=278| "Lactitol is manufactured from whey, the lactose (milk sugar) rich by-product of cheese making and processed dairy foods."]