Introduce
Lactitol is a lactitol obtained by hydrogenation of lactose. It has several applications in the food sector. The following are the main applications of Lactitol in the food sector:
Sweetener: Lactitol has a sweet flavour with a sweetness close to that of sucrose, but with fewer calories. It can be used as a sweetener in food and beverages for replacing traditional sugar-based sweeteners. Lactitol's sweetening properties make it a good choice for low- or no-sugar products.
Anti-cavity agent: Lactitol is beneficial for oral health because it is not easily metabolised to acids by bacteria in the mouth, thus reducing the risk of tooth decay. For this reason, lactitol is commonly used as an anticavity substitute in chewing gums, candies and other sweets.
Food Processing: Lactitol has some moisturising and thickening properties and can be used to improve the texture and mouth feel of foods. It is commonly used in the preparation of foods such as pastries, biscuits, ice cream and condiments to provide better taste and texture.
Flavouring agents: Lactitol can be used as a flavouring agent for foods to add sweetness and mouthfeel. It can be used in products such as sauces, beverages, cold drinks and dairy products to improve their flavour and texture.
