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Lactitol



Lactitol
IUPAC name 4-O-α-D-Galactopyranosyl-D-glucitol
Other names Lactitol
Lacty
Identifiers
CAS number 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
Properties
Molecular formula C12H24O11
Molar mass 344.31 g/mol
Density  ? g/cm3
Melting point

146 °C

Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)

Infobox disclaimer and references

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.

Additional recommended knowledge

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. Those with other health conditions should consult their GP or dietician prior to consumption.

References

     
    This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Lactitol". A list of authors is available in Wikipedia.
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