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Classification | Biochemical >> Carbohydrate >> Double sugar |
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Name | Lactitol |
Synonyms | 4-O-beta-D-Galactopyranosyl-D-glucitol |
Molecular Structure | ![]() |
Molecular Formula | C12H24O11 |
Molecular Weight | 344.31 |
CAS Registry Number | 585-86-4 |
EC Number | 209-566-5 |
SMILES | C([C@@H]1[C@@H]([C@@H]([C@H]([C@@H](O1)O[C@H]([C@@H](CO)O)[C@@H]([C@H](CO)O)O)O)O)O)O |
Density | 1.7±0.1 g/cm3 Calc.* |
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Melting point | 95 - 98 ºC (Expl.) |
Boiling point | 788.5±60.0 ºC 760 mmHg (Calc.)* |
Flash point | 430.7±32.9 ºC (Calc.)* |
Index of refraction | 1.634 (Calc.)* |
* | Calculated using Advanced Chemistry Development (ACD/Labs) Software. |
Hazard Symbols |
|
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Hazard Statements | H302-H315-H319-H335 Details |
Precautionary Statements | P261-P305+P351+P338 Details |
SDS | Available |
Lactitol is a sugar alcohol derived from lactose, the disaccharide commonly found in milk. It was first synthesized in the 1920s, but its potential as a low-calorie sweetener was not explored until later in the 20th century. Commercial interest in lactitol increased significantly in the 1980s, when researchers began investigating sugar substitutes that could provide sweetness without significantly affecting blood glucose levels or contributing to dental caries. Its sweetening power is approximately 30–40% that of sucrose, which makes it useful in conjunction with high-intensity sweeteners or in products where moderate sweetness is desirable. Chemically, lactitol is a hydrogenated derivative of lactose, produced by the catalytic hydrogenation of lactose using a nickel catalyst under high pressure. The process converts the aldehyde group of the glucose moiety in lactose into a hydroxyl group, yielding a polyol with eight hydroxyl groups. It exists in both anhydrous and monohydrate forms and is highly soluble in water. Lactitol is considered a non-digestible carbohydrate, as it is poorly absorbed in the small intestine and instead undergoes fermentation by gut microbiota in the large intestine. Lactitol’s primary application is as a low-calorie bulk sweetener in sugar-free and reduced-sugar food products. It is frequently used in confectionery items such as chocolates, hard candies, chewing gums, and baked goods, where its physical properties closely mimic those of sucrose. Its low hygroscopicity, high stability under heat, and ability to contribute to texture and volume make it a valuable ingredient in many sugar-free recipes. In addition to food applications, lactitol is also used in pharmaceutical formulations to improve the palatability of chewable tablets and syrups. From a health perspective, lactitol has gained recognition for its beneficial properties. Because it does not cause significant increases in blood glucose or insulin levels, it is suitable for diabetic individuals when consumed in moderation. Moreover, lactitol is non-cariogenic, meaning it does not contribute to the formation of dental cavities. This property has led to its inclusion in dental health-promoting products such as sugar-free lozenges and oral care formulations. Lactitol also serves as a therapeutic agent in the treatment of constipation. Its use as an osmotic laxative is well documented, and it has been approved in several countries for this purpose. In this context, lactitol works by drawing water into the colon, thereby softening stools and promoting bowel movements. It is typically administered in powder form, dissolved in water or juice, and has been shown to be effective in both adult and pediatric populations. Regulatory bodies including the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated lactitol for safety. It has been classified as Generally Recognized as Safe (GRAS) in the United States and is approved for use in many countries worldwide. The acceptable daily intake (ADI) for lactitol has not been specified, as no health concerns have been identified at typical consumption levels. Despite its advantages, excessive consumption of lactitol—like other polyols—may cause gastrointestinal discomfort in some individuals. This includes symptoms such as bloating, flatulence, and diarrhea, particularly when consumed in large quantities. Therefore, food products containing more than a specified threshold of lactitol are often required to carry a warning about the potential laxative effect. Lactitol remains an important option in the formulation of low-calorie and sugar-free foods, as well as in clinical applications where mild laxation is desired. Its versatility, safety, and functional properties have secured its position in the toolkit of both the food and pharmaceutical industries. References 1977. Lactose-derived surfactants(III): Fatty esters of oxyalkylated lactitol. Journal of the American Oil Chemists' Society, 54(10). DOI: 10.1007/bf02671026 2024. Unveiling the Health Benefits of Prebiotics: A Comprehensive Review. Indian Journal of Microbiology, 64(3). DOI: 10.1007/s12088-024-01235-4 2024. The Bronsted-Lewis Acid Sites in Metal-Organic Framework Biomimetic Nanozyme for Cooperatively Enhancing the Hydrolysis of Lactose. Catalysis Letters, 154(10). DOI: 10.1007/s10562-024-04699-7 |
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