lactitol
lactitol
CAS: 585-86-4
Molecular Formula: C12H24O11
lactitol - Names and Identifiers
| Name | lactitol |
| Synonyms | Lactnol LACTITOL lactitol 3-O-hexopyranosylhexitol 4-O-(β-Galactosyl)-D-glucitol 4-β-D-galactopyranosyl-D-glucito1 4-O-beta-D-galactopyranosyl-D-glucitol D-Glucitol, 4-O-.beta.-D-galactopyranosyl- 4-O-(beta-D-galacto-hexopyranosyl)-D-glucitol 4-O-?D-Galactopyranosyl-D-glucitol monohydrate 4-O-B-D-GALACTOPYRANOSYL-D-GLUCITOL MONOHYDRATE |
| CAS | 585-86-4 |
| EINECS | 209-566-5 |
| InChI | InChI=1/C12H24O11/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12/h4-21H,1-3H2/t4-,5+,6+,7+,8-,9-,10+,11+,12-/m0/s1 |
lactitol - Physico-chemical Properties
| Molecular Formula | C12H24O11 |
| Molar Mass | 344.31 |
| Density | 1.69±0.1 g/cm3(Predicted) |
| Melting Point | 146° |
| Boling Point | 788.5±60.0 °C(Predicted) |
| Specific Rotation(α) | D23 +14° (c = 4 in water) |
| Flash Point | 430.7°C |
| Solubility | Easily soluble in water, dimethyl sulfoxide is slightly soluble in ethanol, almost insoluble in chloroform, ether and ethyl acetate |
| Vapor Presure | 9.8E-29mmHg at 25°C |
| Appearance | White crystalline powder |
| Color | White to Off-White |
| pKa | 12.84±0.70(Predicted) |
| Storage Condition | Hygroscopic, Refrigerator, under inert atmosphere |
| Refractive Index | 1.634 |
| Physical and Chemical Properties | White crystalline or crystalline powder or colorless liquid. Odorless and sweet. Calories are about half of sucrose (8.4kJ/g). The pH value of 10% aqueous solution is 4.5~7.0. The melting range of lactitol dihydrate is 70-80 °c and that of mono-water is 115-125 °c. Very soluble in water. |
| Use | Used as a sweetener |
lactitol - Reference
| Reference Show more | 1. Li Hongbo, Li chunshuang, Zhang Tianqi, etc. Preparation of Lactobacillus casei/lactitol bilayer synbiotics microcapsules and its application in orange juice [J]. Chinese Journal of Food Science, 2020, v.20(04):99-105. 2. Li, Hongbo, et al. "Development of a microencapsulated synbiotic product and its application in yohourt." LWT 122 (2020): 109033.https://doi.org/10.1016/j.lwt.2020.109033 3. [IF = 4.952] Hongbo Li et al. "Development of a microencapsulated synbiotic product and its application in yohourt." Lwt Food Sci Technol. 2020 Mar;122:109033 |
lactitol - Nature
Open Data Verified Data
White crystalline or crystalline powder or colorless liquid, sweet. Soluble in water, dimethyl sulfoxide, ethanol-soluble, insoluble in ethyl acetate, chloroform and ether.
Last Update：2024-01-02 23:10:35
lactitol - Preparation Method
Open Data Verified Data
lactose is obtained by catalytic pressurization, hydrogenation, filtration, ion exchange, decolorization, concentration and crystallization. Depending on the temperature and concentration of the reaction, anhydrous lactitol, mono-crystalline water lactitol and di-crystalline water lactitol were obtained in the aqueous solution.
Last Update：2022-01-01 10:10:20
lactitol - Use
Open Data Verified Data
lactitol is a kind of double sugar alcohol, which is a new sweetener approved in our country. China's provisions can be used for ice cream, beverages, milk drinks and cakes, according to the production needs of the appropriate amount of use.
Last Update：2022-01-01 10:10:20
lactitol - Nature
| melting point | 146° |
| specific rotation | D23 +14° (c = 4 in water) |
| boiling point | 788.5±60.0 °C(Predicted) |
| density | 1.69±0.1 g/cm3(Predicted) |
| solubility | Slightly soluble in ethanol (95%) and ether. Soluble 1 in 1.75 of water at 20°C; 1 in 1.61 at 30°C; 1 in 1.49 at 40°C; 1 in 1.39 at 50°C. |
| acidity coefficient (pKa) | 12.84±0.70(Predicted) |
Last Update：2024-04-09 21:04:16
lactitol - Use
- Sweetener; Tissue improver. Lactitol is a newly approved sweetener in China. China's regulations can be used for ice cream, beverages, milk beverages and cakes, according to the production needs of appropriate use.
- As an oral ammonia-lowering drug, it is an effective drug for the treatment of acute and chronic hepatic portal system encephalopathy.
Last Update：2024-04-09 21:11:58
lactitol - Introduction
Lactitol, also known as lactitol, is a disaccharide alcohol sweetener derived from lactose. Its chemical essence is 4-O-β-D-galactopyranose-D-sorbitol. It is a white crystal or colorless liquid and has a refreshing taste similar to sucrose. Its sweetness is about the 40% of the same concentration of sucrose. It is suitable for adding to low-sweetness foods. Lactitol does not exist in nature and is made by hydrogenating and reducing the glucose group in lactose. Easily soluble in water, slightly soluble in ethanol. The stability is strong, and it can still maintain its stability under the conditions of acid, alkali, light and high temperature. It is suitable for many foods, such as baked goods, sugar-coated candies and frozen milk-containing sweets. It has a certain health care function.
In April 1983, the Food Additives Expert Committee jointly formed by the World Food and Agriculture Organization and WHO approved the use of lactitol as a food additive and classified it as a sweetener. The daily intake of lactitol (ADI) "does not make special regulations". Some European countries, Australia, Canada, Japan and other countries have approved the use of lactitol as a food raw material. An application for recognized non-toxic approval for lactitol has been accepted and filed by the US Food and Drug Administration. China has also approved the use of lactitol as a sweetener to be included in the use of health standards.
1) The existing form of lactitol
The main forms of lactitol are liquid lactitol and crystalline lactitol. Liquid lactitol is mostly a solution with a concentration of 70%. There are three main forms of crystalline lactitol: anhydrous lactitol, lactitol monohydrate and lactitol dihydrate. The melting point of anhydrous lactitol is 146 ℃, the melting range of lactitol monohydrate is 94~97 ℃, and the melting range of lactitol dihydrate is 70~80 ℃.
2) flavor and sweetness of lactitol
As a sweetener, lactitol has a refreshing and aftertaste similar to sucrose. The sweetness is about the 40% of the same concentration of sucrose. It is suitable for adding to low-sweetness foods. When high-sweetness foods are added, they need to be combined with high-strength sweeteners such as aspartame and sodium cyclamate (containing 10% lactol and 0.03% aspartame, or 0.03% sodium cyclamate, or 0.013% sodium saccharin, whose sweet, the sweet taste is very close to the cane pond, and it can maintain the unique flavor and characteristics of the food.
3) viscosity and solubility of lactitol
Lactitol is easily soluble in water and dimethyloxite, slightly soluble in ethanol, and almost insoluble in chloroform, ether and ethyl acetate. At room temperature, the solubility of lactitol is similar to that of sucrose; at lower temperature, its solubility is less than that of sucrose. Lactitol dissolution is an exothermic process. The heat of dissolution of lactitol monohydrate is one 12.7cal/g at 25 ℃. The viscosity of lactitol and sucrose at the same concentration is similar.
4) hygroscopicity and moisture retention of lactitol
At the same relative humidity, the hygroscopicity of lactitol is much lower than that of sorbitol and xylitol. When the relative humidity is low, the hygroscopicity of lactitol and mannitol is similar; when the relative humidity is above 85%, the hygroscopicity of lactitol is slightly stronger than mannitol. In addition, lactitol has good moisturizing properties, can maintain the humidity and flavor of food, and prevent the taste of food from getting worse due to dryness.
5) freezing point drop
Like other sugars and salts, the aqueous solution of lactitol will cause the freezing point to drop. The degree of decline is similar to that of sucrose. The freezing temperature is higher than that of glucose and fructose. The cooling reaction is very mild, not as severe as xylitol and sorbitol.
6) stability of lactitol
Lactitol has strong thermal stability. Crystalline lactitol starts to lose crystal water when heated to 100 ℃ at high temperature, and only slightly changes in color when it is 200 ℃ or above. Intramolecular dehydration occurs when heated to 250 ℃ or above, resulting in milk caramel and low molecular weight sugar alcohol decomposition products. Lactitol has good acid and alkali resistance. The 10% lactose alcohol solution remained stable after heating at 100 ℃ for 1h under the condition of puffed ph 13 (adjusted with sodium hydroxide) without discoloration reaction. The degradation rates of 10% lactose alcohol solution were 5.6% and 1.4% respectively after heating at 100 ℃ for 4 hours at pH 1 and 2 (adjusted by hydrochloric acid). There was no discoloration reaction. The decomposition products were mainly sorbitol and galactitol. There is no carbonyl group in the structure of lactitol, which is a non-reducing sugar alcohol, so lactitol will not undergo Maillard reaction with amino compounds such as milk protein and amino acid.
Last Update：2024-04-09 20:52:54
lactitol - Application of Lactitol in Food
1. Application in low-sugar candy
1) Hard Candy and Fudge
Lactitol has a high glass transition temperature and can completely replace sucrose to prepare very good glass low-sugar hard candy. Lactitol has low hygroscopicity, can be used alone to prepare hard candy, will not produce anti-sand, closed and other bad quality candy, and do not need to use higher price anti-moisture special packaging, using ordinary packaging. Lactitol can also be used as an anti-crystallization agent and other sugar alcohols to prepare hard candies. In the production of soft candy, lactitol can also completely obtain sucrose to prepare low-sugar soft candy, and there is no need to change the production process. If the sweetness is not enough, a high-power sweetener can be appropriately added.
2) pressed sugar
Lactitol is a very ideal tablet excipient because of its very low hygroscopicity. Low hygroscopicity can guarantee and extend shelf life. In addition, the solubility of lactitol is better, which can ensure the taste of the final product. Lactitol is non-cariogenic, so it is especially suitable for children's products, such as sugar-free vitamin tablets.
3) chewing gum
Lactitol dissolves and absorbs heat, and it feels cool when eaten, so it meets the requirements of chewing gum ingredients. Lactitol is often used instead of sorbitol as a volume filler. The advantage of lactitol is its low hygroscopicity, and the use of lactitol does not require expensive air conditioning equipment. Lactitol can help improve the taste. Compared with mannitol, lactitol has good solubility and avoids the taste of chewing gum. And lactitol chewing gum can maintain a flexible taste during a long storage period.
2. Application in low-sugar baked food
Baked foods containing lactitol have the same texture, volume and shelf life characteristics as products using sucrose. One of the important characteristics of some baked foods (such as biscuits) is brittleness. Lactitol has low hygroscopicity. Using lactitol instead of sucrose can keep the prepared product brittleness and meet the product requirements, while other sugar alcohols (Such as sorbitol, xylitol, etc.) instead of sucrose, the brittleness of biscuits will be lost after a few hours. Some baked food (such as cake, bread) is one of the important characteristics of soft, lactitol moisturizing better, with lactitol instead of sucrose, can maintain the moisture in the preparation of food, make it soft, palatable taste.
3. Application in low-sugar beverages
Traditional beverages are sucrose as a sweetener, which is a high-calorie food. It is not suitable for special people such as diabetes and obesity. Lactitol has good stability and can maintain the color, aroma and taste of the beverage. In the beverage made with lactitol as a sweetener, lactitol mainly improves the sweetness of the beverage and gives it a cool and delicious flavor. Lactitol is a low-calorie sweetener, and the prepared beverage is a low-sugar beverage, which meets the needs of special people.
4. application in chocolate
Lactitol has been successfully applied to the production of sugar-free chocolate. The refining temperature of the lactitol monohydrate formula is controlled at 60°C, so that the crystalline water can be stably combined without absorbing moisture in the air. Above this temperature, the viscosity of chocolate sugar blanks increases. Anhydrous lactitol is especially suitable for chocolate production. Because there is no crystal water, it will be more stable. Using anhydrous lactitol, the refining temperature can be as high as 80°C, which allows for a stronger aroma and improves production efficiency. The coolness of anhydrous lactitol is weaker than that of lactitol monohydrate, which can reflect the mild taste of chocolate. In addition, lactitol can avoid the unpleasant taste of chocolate usually brought by sugar alcohol.
5. Application in ice cream
The ice cream made with lactitol has good dissolving properties and structure. Its sweet taste is pure, there is no aftertaste, but the sweetness is low. You can add some strong sweeteners to make up for it. The aqueous solution of lactitol will reduce the freezing point. When the concentration is 20%(w/w), the freezing point is 1.5 ℃; When 50%, it is 3 ℃. This characteristic will affect the freezing point, hardness, melting and other characteristics of ice cream. When preparing ice cream, you should pay attention to adjusting the formula.
6. Application in health food
Lactitol has the functions of low energy, increasing beneficial flora, facilitating laxative and protecting liver, and its application in the field of health food is becoming more and more extensive.
Last Update：2024-04-09 21:21:28
lactitol - Identification Test and Content Analysis
identification test
solubility is extremely soluble in water (OT-42).
specific rotation [α]D25 [anhydrous basis meter, 10%(Ⅳ/V) aqueous solution] +13~+15.
The main peak in the high-pressure liquid phase should be the same as the standard sample (see content analysis).
content analysis
basic principle lactitol and other polyol by-products obtained in the manufacture of lactitol are analyzed by high pressure liquid chromatography. The main polyol by-products include sorbitol, mannitol, galactitol (veracitol) and other hexitol, as well as oligomeric polyols, such as polyhydric straight sugar alcohols.
The instrument has a high-pressure liquid chromatograph with the ability to increase temperature, a differential refractive index detector, and a 0.45 μm membrane filter installed in front of the column.
The column used is 300mm × 7.8mm, and the filler is the ion exchange resin Aminex HPX 87 (calcium type). or a corresponding column for hydrocarbon analysis. The elution solution used is degassing water.
Operation adjusts the column to 85°C. The flow rate of elution through the column was corrected at 0.6 ml/min. Accurately prepare a standard solution containing 40% weight of lactitol, inject 10 μl of the solution into the column, and record the chromatographic peaks of the retention time of lactitol and subsequent sugar alcohols. The retention time of lactitol and other polyols analyzed by the above column were: lactitol 12min; ribitol 15min; erythritol 16min; mannitol 18min; galactitol 20min; sorbitol 21min.
When measuring, inject the sample liquid according to the above conditions and compare it with the standard sample of lactitol of known purity.
For other polyols, first determine the area of all peaks from lactitol to sorbitol. Its total area shall not be greater than the 2.5% equivalent to the dry amount in the sample.
Last Update：2024-04-09 19:04:54
lactitol - Preparation
| production method | 30% ~ 40% lactose is filtered after nickel catalytic pressure hydrogenation (100 ℃,4MPa), decolorized by ion exchange, activated carbon, and then concentrated and crystallized to obtain the finished product. Or the finished product is produced by hydrogenation or electrolytic reduction of borohydride salt. |
| production method | lactose is prepared from skimmed milk, then it is hydrogenated under pressure (100 ℃,30% ~ 40% lactose solution, 4MPa) under nickel catalysis, filtered, refined by ion exchange resin and activated carbon, concentrated and crystallized. |
Last Update：2024-04-09 21:00:56
lactitol - Toxicity
| toxic substance data | 585-86-4(Hazardous Substances Data) |
| Toxicity | ADI does not make special regulations (FAO/WHO,2001). |
| use limit | GB 2760-96: Juice (flavor) drinks, ice cream, pastries, milk drinks, GMP. GB 2760-2002: Gum GMP. |
Last Update：2024-04-09 21:04:16
lactitol - Reference Information
| Update Date: | 2022/11/12 12:49:22 |
| LogP | -3.11 |
| sweetener | lactitol, also known as lactosanol, is a diol sweetener derived from lactose, its chemical essence is 4-o-β-d-galactopyranos-d-sorbitol, white crystals or colorless liquid, with a refreshing taste after similar to sucrose, sweetness is about 40% of the same concentration of sucrose, suitable for addition to foods of low sweetness. Lactitol does not exist in nature and is prepared by hydrogenation of the glucose group in lactose. Very soluble in water, slightly soluble in ethanol. Strong stability, in acid, alkali, light and high temperature conditions can still maintain its stability. Suitable for many foods, such as baked goods, sugar-coated candy, and frozen milk-containing sweets. Has a certain role in health care. The use of lactitol as a food additive was approved by the Joint FAO/WHO Expert Committee on Food Additives in April 1983 and classified as a sweetener, the Daily Intake (ADI) of lactitol is "not specified". Some European countries and Australia, Canada, Japan and other countries have approved the use of lactitol as a food raw material. Applications for recognized non-toxic approval of lactitol have been accepted for filing by the U. S. Food and Drug Administration. China has also approved the use of lactitol as a sweetener included in the use of health standards. |
| Application of lactitol in food | 1. Application in low sugar candy 1) hard candy and soft candy lactitol has a high glass transition temperature, can completely replace sucrose, prepared into a very good Glass low sugar hard candy. Lactitol has low hygroscopicity, can be used alone to prepare hard candy, will not produce anti-sand, closing and other poor quality candy, and does not need to use a high price anti-moisture absorption special packaging, the use of ordinary packaging. Lactitol can also be used as an anti-crystallization agent in combination with other sugar alcohols to prepare hard candy. In the production of soft candy, lactitol can also be completely obtained from sucrose to prepare low-sugar soft candy without changing the production process. For example, if the sweetness is not enough, a high-intensity sweetener can be appropriately added. 2) tableting sugar lactitol is a very desirable tableting excipient because lactitol has very low hygroscopicity. Low moisture absorption can guarantee and prolong the shelf life. In addition, the solubility of lactitol is better, which can ensure the taste of the final product. Lactitol is non-cariogenic and therefore is also particularly suitable for children's products, such as sugar-free vitamin tablets. 3) chewing gum lactitol dissolves and absorbs heat, and has a cool feeling when eating, so it meets the requirements of chewing gum ingredients. Lactitol is often used as a volumetric filler in place of sorbitol. The advantage of lactitol is its low hygroscopicity, the use of lactitol without the addition of expensive air conditioning equipment. Lactitol can help to improve the taste. Compared with mannitol, lactitol has good solubility and avoids the taste of gum sand. And the lactitol chewing gum maintains a pliable mouthfeel over a long storage period. 2. Application in low-sugar baked food The properties of the baked food containing lactitol, such as texture, volume and shelf life, are the same as those of the product using sucrose. One of the important characteristics of some baked foods (such as biscuits) is brittleness, low moisture absorption of lactitol, lactitol instead of sucrose, Can make the preparation of the product to maintain a good brittleness, meet the requirements of the product, and other sugar alcohols (such as sorbitol, xylitol, etc.) instead of sucrose made of biscuits brittleness will be lost in a few hours. One of the important characteristics of some baked food (such as cake, bread) is soft, lactitol moisturizing good, with lactitol instead of sucrose, can maintain the preparation of food moisture, keep it soft and palatable. 3. Application in low-sugar beverage traditional beverage is sucrose as sweetener, which belongs to high-calorie food, and is not suitable for special people such as diabetics and obese people. Lactitol has good stability and can maintain the color, flavor and taste of the beverage. In the beverage prepared by using lactitol as a sweetener, lactitol mainly improves the sweet taste of the beverage and imparts a cool and delicious flavor to the beverage. Lactitol is a low-calorie sweetener, and the resulting beverage is a low-sugar beverage, which meets the needs of special populations. 4. Application in chocolate lactitol has been successfully applied to the production of sugar-free chocolate, and the refining temperature of lactitol monohydrate formula is controlled at 60 ℃, the crystalline water is allowed to bind stably and does not absorb moisture in the air. Above this temperature, the viscosity of the chocolate billet increases. Anhydrous lactitol is particularly suitable for the production of chocolate. Because there is no water of crystallization, it is more stable. Using anhydrous lactitol, the temperature of the refining can be as high as 80 °c, allowing for a more concentrated aroma and increasing the production efficiency. Anhydrous lactitol cold feeling weaker than a water lactitol, more able to reflect the mild taste of chocolate. In addition, lactitol can avoid the unpleasant taste that normally sugar alcohols bring to chocolate. 5. Application in ice cream The ice cream prepared with lactitol has good solubility and structure. Its sweet pure, no aftertaste, but low sweetness. High-intensity sweeteners can be added to make up for this. An aqueous solution of lactitol causes the freezing point to drop when the concentration is 20%(w/w). When the freezing point is a 1.5 deg C; 50%, a 3 deg C. This characteristic will affect the freezing point of ice cream, hardness, melting and other characteristics, the preparation of ice cream should pay attention to adjust the formula. 6. Application of lactitol in health food lactitol has many health functions, such as low energy, increasing beneficial flora, facilitating defecation, protecting liver, etc, its application in the field of health food is more and more widely. |
| identification test | solubility very soluble in water (OT-42). Specific optical rotation [α]D25 [anhydrous basis, 10% (IV/V) aqueous solution] +13 ° ~ +15 °. The main peak in the high pressure liquid phase should be the same as the standard sample (see content analysis). |
| content analysis | Basic principles lactitol and other polyol byproducts obtained in the production of lactitol were analyzed by high pressure liquid chromatography. The major polyol by-products include hexitol alcohols such as sorbitol, mannitol, and galactitol, and oligomeric polyols such as polyhydroxy straight sugar alcohols. The instrument has a high-pressure liquid chromatograph with the ability to increase the temperature, a differential refractive index detector, and a 0.45 μm membrane filter mounted in front of the column. The column used was 7.8 × and the packing was ion exchange resin Aminex HPX 87 (calcium type). Or a corresponding column for the analysis of carbon hydride. The eluent used was degassed water. Operation the column was adjusted to 85 °c. The flow rate of the eluate through the column was corrected at 0.6/min. A standard solution containing 40% by weight of lactitol was accurately prepared, and 10 μl of the solution was injected into the column, and the chromatographic peak of lactitol and subsequent retention time of each sugar alcohol was recorded. The retention times of the polyols such as lactitol analyzed by the above column were: lactitol 12min; Ribitol 15min; Erythritol 16min; Mannitol 18min; Galactitol 20min; Sorbitol 21min. In the measurement, the sample solution was injected under the above conditions and compared with a known purity lactitol standard sample. For other polyols, the area of all peaks from lactitol to Sorbitol was determined first. The total area shall not be greater than 2.5% of the dry weight in the sample. |
| toxicity | ADI is not specified (FAO/WHO,2001). |
| usage limit | GB 2760-96: fruit juice, ice cream, cake, milk beverage, GMP. GB 2760-2002: chewing gum GMP. |
| Use | sweetener; Tissue improver. lactitol is a new sweetener approved in China. China's provisions can be used for ice cream, beverages, milk drinks and cakes, according to the production needs of the appropriate amount of use. used as sweetener as an oral blood ammonia lowering drug, effective drug for the treatment of acute and chronic hepatic portal system encephalopathy. |
| production method | 30% ~ 40% lactose is hydrogenated under nickel catalytic pressure (100 ℃,4MPa) and filtered, after ion exchange, activated carbon decolorization, and then by concentration, crystallization to obtain the finished product. Or from the hydrogenation of hydroborates or electrolytic reduction to produce the finished product. lactose was prepared from skim milk and then hydrogenated under pressure (100 ℃,30% ~ 40% lactose solution, 4MPa) and filtered under nickel catalysis, after ion exchange resin and activated carbon refining, concentration and crystallization. |
| toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |
Last Update：2024-04-09 20:49:11
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