Lactitol: Production, properties, and applications

Sergio I. Martínez-Monteagudo, Maryam Enteshari, Lloyd Metzger

Research output: Contribution to journalReview articlepeer-review

8 Scopus citations

Abstract

Lactitol is a sugar alcohol or polyol obtained from the catalytic hydrogenation of lactose. Although lactitol is commonly used to deliver sweetness at low caloric value, lactitol is a multipurpose compound having various applications in the field of food, dairy, and pharmaceutical. This review is aimed at discussing key functional properties of lactitol and their applications thereof. A number of applications have been reported for lactitol including surfactant and emulsifier agent, as well as a platform chemical for the formation of hydrogels. Lactitol is also used extensively in formulating bakery, chocolate, confectionary, dessert, chewing gum, and as delivery agent with pharmaceutical purposes (lactitol hydrogel). Research efforts are required to understand the interaction of lactitol with the other food components during processing as well as a comprehensive evaluation of the final product properties.

Original languageEnglish (US)
Pages (from-to)181-191
Number of pages11
JournalTrends in Food Science and Technology
Volume83
DOIs
StatePublished - Jan 2019

Bibliographical note

Funding Information:
This work has been made possible through the financial support of Midwest Dairy Foods Research Center (St. Paul, MN) and partial support from USDA National Institute for Food and Agriculture (HATCH project SD00H607-16 ).

Publisher Copyright:
© 2018 Elsevier Ltd

Keywords

  • Lactitol
  • Low-caloric
  • Properties
  • Sugar alcohol
  • Sweetness

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