Lactitol Monohydrate

Lactitol monohydrate is a crystalline form of lactitol, belonging to the class of sugar alcohols. It has the characteristics of low calorie, non elevated blood sugar, and anti caries, and is widely used in low sugar foods, functional foods, and pharmaceuticals. It is a sugar substitute that combines safety and functionality.

I. Basic characteristics.

1. Sweetness and taste.

The sweetness is about 30% to 40% of sucrose, with a mild and delicate taste, no bitterness or irritating odor, similar to sucrose. It is suitable for use alone or in combination with high potency sweeteners (such as aspartame and stevia) to enhance the flavor coordination of the product.

Lactitol Monohydrate has good water solubility, and it is slightly lower than sucrose solubility at room temperature, but able to meet most food processing needs (such as beverages, baking, frozen foods, etc.); Lactitol Monohydrate has excellent high-temperature stability, it is suitable for high-temperature processes such as baking and boiling, and not easily decomposed under acidic conditions.

2. Heat and metabolism.

The calorie content is relatively low, about 2.4 kcal/g (only 60% of sucrose), and the human body absorbs it slowly and incompletely (about 50% is absorbed). The unabsorbed part can be fermented and utilized by gut microbiota.

Core advantage: Not utilized by cariogenic bacteria in the oral cavity (does not produce acidic substances), can prevent dental caries; Metabolism does not depend on insulin and will not cause significant fluctuations in blood sugar. It is suitable for diabetes patients, sugar control people and obese people.

II. Source and production.

1. Production raw materials: Lactose (mainly from milk whey) is used as the raw material. Through hydrogenation reaction (reacting with hydrogen gas under the action of a catalyst), the aldehyde groups in lactose molecules are reduced to hydroxyl groups, generating lactitol. After crystallization and drying, lactitol monohydrate is obtained.

2. Process characteristics: The production process is green and environmentally friendly, with abundant sources of raw materials (lactose), high product purity (usually up to 99% or more), and safety has passed multiple international certifications.

III. Application scenarios.

1. Food and beverages.

Low sugar/sugar free food: Used for chocolate, candies, cookies, ice cream, etc., Lactitol monohydrate can replace some or all sucrose, reduce calories while maintaining the taste and texture of the product (such as the luster and brittleness in chocolate).

Dairy products: Adding Lactitol monohydrate to yogurt and milk powder does not affect the natural flavor of dairy products, and can enhance the product’s “low GI” and “anti caries” properties.

Beverages: Used for carbonated beverages, fruit juices, plant-based protein drinks, etc., Lactitol monohydrate can provide a mild sweetness without causing the beverage to settle or stratify.

2. Pharmaceuticals and health products.

It is used as special food for diabetes and diet replacement products to help control blood sugar and calorie intake.

As a pharmaceutical excipient, Lactitol monohydrate is used as an excipient for tablets and granules (to improve drug taste and stability), or in laxatives to alleviate constipation by utilizing its intestinal permeability (dosage control is required).