Lactitol

Production, properties, and applications

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

Research output: Contribution to journalReview article

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 1 2019
Externally publishedYes

Fingerprint

lactitol
hydrocolloids
chewing gum
product evaluation
Chewing Gum
Sugar Alcohols
sugar alcohols
Food
drugs
Hydrogels
desserts
Hydrogenation
polyols
hydrogenation
Hydrogel
emulsifiers
sweetness
chocolate
Lactose
Surface-Active Agents

Keywords

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

Cite this

Lactitol : Production, properties, and applications. / Martínez-Monteagudo, Sergio I.; Enteshari, Maryam; Metzger, Lloyd.

In: Trends in Food Science and Technology, Vol. 83, 01.01.2019, p. 181-191.

Research output: Contribution to journalReview article

Martínez-Monteagudo, Sergio I. ; Enteshari, Maryam ; Metzger, Lloyd. / Lactitol : Production, properties, and applications. In: Trends in Food Science and Technology. 2019 ; Vol. 83. pp. 181-191.
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