Food Grade Sweetener Lactitol Monohydrate

Short Description:

Lactitol Monohydrate, chemically known as 4-O-beta-D-galactosyl pyranoyl-d-glucose, is a sugar alcohol compound derived from the hydrogenation of lactose. It is a white crystalline solid at room temperature, with a melting point of 95-98°C and good water solubility. As a lactulose analog, Lactitol Monohydrate is not only sweet, but also has multiple value in the pharmaceutical, food and daily chemical fields.

Send email to us

Product Detail

Product Tags

Product Parameter

Lactitol Monohydrate

Product Name	Lactitol Monohydrate
Appearance	White powder
Active Ingredient	Lactitol Monohydrate
Specification	99%
Test Method	HPLC
CAS NO.	81025-04-9
Function	Health Care
Free Sample	Available
COA	Available
Shelf life	24 Months

Product Benefits

The functions of lactitol monohydrate include:
1. Alternative sweetener: Lactitol Monohydrate has a sweetness of about 30-40% of sucrose, and its calories are only 2.4kcal /g. It is not metabolized by oral bacteria, so it is widely used in low-calorie, anti-caries food. Its sweet refreshing, no aftertaste, often combined with high sweetness sweeteners (such as Newsweet) used to optimize the taste 611.
2. Treatment of constipation and hepatic encephalopathy: As a osmotic laxative, Lactitol Monohydrate softens stool and relieves constipation by increasing intestinal moisture.
3. Intestinal health regulation: Lactitol Monohydrate can selectively promote the proliferation of probiotics (such as bifidobacterium), improve the balance of intestinal flora, and have a potential application in functional food development.

Application

Applications of lactitol monohydrate include:
1. Liver disease management: As a first-line treatment for hepatic encephalopathy, Lactitol Monohydrate reduces blood ammonia levels by oral or enema with efficacy comparable to lactulose but better tolerated 34.
2. Laxative: for patients with chronic constipation, especially for people with diabetes or need to control sugar 112.
3. Low calorie food: widely used in sugar-free baked goods (such as cakes, cookies), frozen dairy products (ice cream), candy coating, etc., high temperature resistance (below 200°C) and does not affect the texture of food 611.
4. Beverages and dairy products: Substitute sucrose for milk drinks and juices, reducing calories while maintaining sweet stability.
5. Toothpaste and chewing gum: provide lasting sweetness, inhibit the growth of oral bacteria, prevent dental caries 611.