Lactitol Raw Materials Powder Lactitol

CAS:585-86-4

MF:C12H24O11

MW:344.31

EINECS:209-566-5

Specification​: 99% min Lactitol Powder

Sample:Lactitol Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Application in low sugar baked goods

Properties such as texture, volume and shelf life of baked goods containing lactitol are the same as those of products using sucrose. One of the important characteristics of certain baked goods (such as cookies) is brittleness, lactitol low hygroscopicity, lactitol instead of sucrose, you can make the preparation of the product to maintain a better brittleness, in line with the requirements of the product, while other sugar alcohols (eg, sorbitol, xylitol, etc.) instead of sucrose made of cookies brittleness in a few hours will be lost.

One of the important characteristics of certain baked goods (e.g., cake, bread) is fluffiness, and lactitol has better moisturizing properties, and substituting lactitol for sucrose maintains the moisture in the prepared foodstuffs, so that they maintain a soft, palatable texture.

Application in Chocolate

Lactitol has been successfully used in the production of sugar-free chocolate. The refining temperature of lactitol monohydrate formulations is controlled at 60°C so that the water of crystallization can be stably bound and will not absorb moisture from the air. Above this temperature, the viscosity of the chocolate biscuit increases. Anhydrous lactitol is particularly suitable for chocolate production.

It is more stable because there is no water of crystallization. With anhydrous lactitol, the refining temperature can be as high as 80°C, allowing for stronger aromas and increased productivity. Lactitol anhydrous is less cool than lactitol monohydrate and is more capable of reflecting the mild taste of chocolate. In addition, lactitol avoids the unpleasant flavors usually associated with sugar alcohols in chocolate.

Application in health food

Lactitol has low energy, increase beneficial bacteria, laxative, liver protection and other health functions, its application in the field of health food is also becoming more and more widespread.

Uses of Lactitol.

Lactitol is a sweetening sugar alcohol that has a variety of benefits and effects.

Firstly, lactitol can sweeten and has a good sweetness.

Secondly, lactitol can moisturize the skin. Again, lactitol can improve the taste and make food more delicious. In addition, lactitol has a positive effect on dental health, preventing tooth decay.

Lactitol intake is also beneficial for blood sugar control as it does not cause a rise in insulin or increase in nucleolipids. Lactitol is also thermally and acid-base stable, not easily hygroscopic, and has good resistance to stomach acid, so it is widely used in food and health products.

Characteristic of Lactitol.

Product method of Bulk Lactitol Powder.

Lactose is produced from skimmed milk, and then filtered after pressurized hydrogenation under nickel catalysis (100℃, 30%~40% lactose liquid, 4MPa), and then concentrated and crystallized by ion exchange resin and activated carbon refining.