food grade Lactitol safety

Lactitol 

Lactitol is a 12-carbon sugar alcohol, a health-care Sweetener, which can be produced by catalytic hydrogenation of lactose. There are two types of products: anhydrous and one containing a bound water. The sweetness is refreshing, and it is often used in combination with high-intensity sweeteners , no aftertaste, low hygroscopicity, high solubility, its relative molecular mass is similar to that of sucrose, and its influence on water activity is also similar to that of sucrose. Stablize. The anhydrous lactitol is 146°C, the monohydrate is 94-97°C, and the dihydrate is 70-80°C. Hydrates lose water gradually when heated above 100°C, and intramolecular dehydration occurs above 250°C to form lacto caramel.

Lactitol can replace sucrose, but the calories are lower than sucrose, so you don’t have to worry about getting fat. Moreover, lactitol does not participate in metabolism in the human body and will not cause blood sugar fluctuations. Therefore, diabetics and coronary heart patients can use it .

Applicable food

Baked goods, sugar-coated candies, etc. In addition, lactitol can also be used in the production of various candies, such as chewing gum or chocolate, and it will not cause dental caries, and it will also have a sweet taste. Lactitol is used in many foods such as baked goods, coated confectionery and frozen dairy desserts.

Exterior

white crystal or crystalline powder

Features:

Solubility

Lactitol is very soluble in water and slightly soluble in ethanol. The pH of 10% lactitol aqueous solution is 4.5-8.5. The solubility and viscosity of lactitol at room temperature are similar to those of sucrose, and its solubility at low temperature is lower than that of sucrose. Plus, when lactitol dissolves it not only doesn't give off heat, but it absorbs heat.

stability

Lactitol has strong stability and can still maintain its stability under acid, alkali, light and high temperature conditions. In addition, there are no free hydroxyl groups in the molecular structure of lactitol, and it is a non-reducing sugar alcohol, which cannot undergo Maillard reaction and enzymatic degradation reaction. In this way, adding lactitol to high-temperature treatment or acidic and alkaline foods can avoid and reduce food deterioration, and better maintain the original color, aroma and taste of food.

method

Lactitol is made from skimmed milk, then it is hydrogenated under pressure under nickel catalysis (100°C, 30%-40% lactose solution, 4MPa), filtered, refined by ion exchange resin and activated carbon, concentrated and crystallized

safety

1. ADI: No special regulations (JECFA2006; ADI value was first established in 1983).

2. Mutagenesis test: micronucleus test, sperm aberration test, Ames test, all negative.

3. Large doses can cause diarrhea.

4. LD50: oral administration of more than 10g/kg (body weight, bw) in mice.

Function property:

1. low calorie

Lactitol has lower calories because its metabolic pathway is different from that of sucrose (lactitol cannot be digested and absorbed in the small intestine, but is fermented and utilized by microorganisms in the large intestine to decompose short-chain fatty acids and other fermentation products, which are released The pure calorie is only 50% of that of general sugar. In this way, lactitol can be used alone or mixed with other sweeteners to replace sucrose in low-calorie health food. 

2. prevent obesity

The intake of high-fat food and sucrose will stimulate the secretion of insulin in the blood, increase the activity of nucleoproteinase in adipose tissue, and thus promote the accumulation of neutral fat in cells. The intake of lactitol will not cause an increase in insulin and will not increase nuclear The activity of proteolipase, so it will not promote the accumulation of neutral fat in the body when taken together with high-fat foods. Therefore, from a preventive point of view, it is beneficial to replace sucrose with lactitol, which is low in calories and does not stimulate insulin rise, in foods that are high in fat and sucrose.

3. prevent dental caries

Lactitol has a strong function of preventing dental caries. Compared with sucrose, lactitol causes almost no plaque formation on teeth. Clinical experiments have confirmed that lactitol will not be fermented by microorganisms in the oral cavity to produce acid, and this type of acid can destroy tooth enamel through deionization and cause dental caries. Therefore, lactitol can be used to make health food against dental caries, such as chewing gum, chocolate, Various sweets etc. Lactitol used as health food against dental caries

4. bifidum proliferator

Lactitol is very stable in the mouth, stomach and small intestine, and basically will not be digested and absorbed. When it enters the large intestine, it is easily decomposed by microbial fermentation. Among them, bifidobacteria are particularly prominent, and can multiply to 10 to 100 times the original. Substances such as lactitol that can greatly proliferate bifidobacteria are called bifidobacteria in medicine. Bifidobacterium is a normal bacterium in the human digestive tract that is very beneficial to the body. It and other bacteria in the human body are attached to the intestinal wall according to a certain population, forming a stable micro-ecological balance, acting as a biological barrier, providing nutrition, and improving immunity And so on.