| Customization: | Available |
|---|---|
| CAS No.: | 585-86-4 |
| Formula: | C12h24o11 |
|
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Lactitol is a 12-carbon sugar alcohol, which can be produced by catalytic hydrogenation of lactose. There are two types of products: anhydrous and one containing a bound water. It is sweet and refreshing. It is often used in combination with high-intensity sweeteners. It has no aftertaste and is hygroscopic. Low solubility, high solubility, its relative molecular mass is similar to that of sucrose, and its effect on water activity is also similar to that of sucrose. It is stable under acidic and alkaline conditions, and is also very stable under high temperature conditions in food processing. Lactitol is used in many foods such as baked goods, coated confectionery and frozen dairy desserts.
Application situation Sweetener; Emulsifier; Stabilizer; Thickener
The application of lactitol lies largely in the replacement of sucrose. Products using the sweetener can be low in calories, sugar-free, caries-free, and suitable for diabetics. Lactitol is used in the manufacture of a wide variety of confectionery, such as chocolate, hard candy, caramel, fondant and chewing gum, as well as ice cream and baked goods. All of these products demonstrate the versatility of lactitol as a bulk sweetener.
In the production of chewing gum, lactitol can replace sorbitol to avoid moisture absorption during production and storage. This means that less expensive packaging materials can be used, which also has a positive impact on the environment. In hard and soft candies, the mixture of lactitol and maltitol syrup is similar to traditional confectionery products in terms of processing and quality of the final product.
In addition, lactitol can be used as a quality improver in livestock feed to improve animal appetite, and can also promote the proliferation of bifidobacteria in animals. It can be used as an excipient for preparations in medicine, and it is also used in cosmetics such as toothpaste, cigarettes, and lipstick. With the diversification of food and the continuous improvement of color, aroma and taste, lactitol, as a new type of functional sweetener, has been paid more and more attention to and developed.
| Product Name: | LACTITOL |
| Synonyms: | 4-O-(beta-D-galacto-hexopyranosyl)-D-glucitol;4-O-?D-Galactopyranosyl-D-glucitol monohydrate;LACTITOL;4-O-(β-Galactosyl)-D-glucitol;D-Glucitol, 4-O-.beta.-D-galactopyranosyl-;4-O-B-D-GALACTOPYRANOSYL-D-GLUCITOL MONOHYDRATE;Lactnol;4-β-D-galactopyranosyl-D-glucito1 |
| CAS: | 585-86-4 |
| MF: | C12H24O11 |
| MW: | 344.31 |
| EINECS: | 209-566-5 |
| Mol File: | 585-86-4.mol |
|
Testing Items |
Specifications |
Results |
|
Appearance |
White crystalline powder |
White crystalline powder |
|
Assay (dry basis) |
98.0-101.0% |
99.20% |
|
Specific optical rotation |
+13.5-+15.5 |
+14.4 |
|
Water |
4.5-5.5% |
4.80% |
|
Reducing sugars |
≤0.1% |
<0.1% |
|
Nickel |
≤1ppm |
<1ppm |
|
Lead |
≤0.5ppm |
<0.5ppm |
|
Sulphate Ash |
≤0.1% |
0.03% |
|
Total plate count |
≤50cfu/g |
<10cfu/g |
|
Coliform |
Negative |
Negative |
|
Salmonella |
Negative |
Negative |
|
Yeast & Mold |
≤10cfu/g |
<10cfu/g |
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