Lactitol

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Lactitol
Chemical name	4-O-α-D-Galactopyranosyl-D-glucitol
Other names	Lactitol Lacty
Chemical formula	C12H24O11
Molecular mass	344.31 g/mol
CAS number	[585-86-4]
Density	? g/cm3
Melting point	146 °C
SMILES	OC[C@H](O)[C@@H](O)[C@]([C@H](O)CO)([H])O [C@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O
Disclaimer and references

Lactitol is a sugar alcohol used as a replacement sweetener for low calorie foods with approximately 40% of the sweetness of sugar. Lactitol is produced by two manufacturers, Danisco Sweeteners and Purac Biochem.

Lactitol is used in a variety of low food energy or low fat foods. High stability makes it popular for baking. It is used in sugar-free candies, cookies (biscuits), chocolate, and ice cream. Lactitol also promotes colon health as a prebiotic. Lactitol only has 2 calories (9 kilojoules) per gram, compared to 4 calories (17 kJ) per gram for typical carbohydrates.

Lactitol, sorbitol, xylitol, mannitol, and maltitol are all sugar alcohols. The United States Food and Drug Administration (FDA) classifies sugar alcohols as "generally recognized as safe" (GRAS). They are approved as food additives, and are recognized as not contributing to tooth decay or causing increases in blood glucose. Lactitol is also approved for use in foods in many other countries, including Canada, Japan, Israel, and throughout the European Union.

Although endorsed by numerous diet and diabetic websites Lactitol can cause severe cramping, flatulence, and diarrhoea in some individuals. Those with other health conditions should consult their GP or dietician prior to consumption.