E966 – Lactitol

Description

Lactitol is a disaccharide alcohol (polyol) derived from the catalytic hydrogenation of lactulose, itself synthesized from lactose (milk sugar). It functions primarily as a low-calorie bulk sweetener (approximately 2.0 kcal/g), non-cariogenic agent, humectant, and texturizer, with a relative sweetness of 30-40% of sucrose.

Risks

Notes

Lactitol is made from lactulose, which itself comes from lactose - the natural sugar found in milk. The manufacturing process involves hydrogenation, where hydrogen is added to the lactulose molecules using catalysts under controlled conditions. This chemical transformation converts the milk sugar derivative into a sugar alcohol, creating a sweet compound that our bodies process very differently than regular sugar. As a low-calorie bulk sweetener, lactitol provides about 40% of the sweetness of regular sugar with significantly fewer calories. You'll find it in sugar-free baked goods, chocolates, ice cream, and confectionery products where manufacturers need something that not only sweetens but also provides bulk and texture. It's particularly useful in products that need to maintain their structure and mouthfeel while reducing calories and sugar content. Since lactitol is derived from milk sugar, it's not suitable for people with severe milk allergies, though the lactose is transformed during processing so it may not affect those with lactose intolerance. It's acceptable for vegetarians but not for vegans due to its dairy origin. Like other sugar alcohols, consuming large amounts of lactitol can cause digestive upset, including bloating and diarrhea, which is why products containing it often carry consumption warnings.