Title: Alternative Sweeteners

Lactitol 311
In the gum base, lactitol gives a more flexible structure, and there is no need to
increase the gum base level as is required in sorbitol containing chewing gum.
Lactitol and mannitol are the polyol, with the lowest hygroscopicity. This
makes lactitol an excellent rolling compound. The low hygroscopicity will increase
shelf-life, especially when stored at high temperatures and humidities.
Furthermore, lactitol will improve mouth-feel and, compared to mannitol, lactitol
has a better solubility that prevents sandiness of the chewing gum.
A lactitol panned chewing gum is very stable because of the low hygroscopicity.
C. Chocolate
Lactitol can successfully be applied when producing a sugar-free chocolate. Both
lactitol monohydrate and anhydrate can be used for the production of chocolate.
The difference between these two crystal forms during processing is the conching
temperature. As discussed before, lactitol monohydrate is not hygroscopic; however,
it does contain crystal water. When lactitol monohydrate is used, the crystal
water will be bound sufficiently to use temperatures of up to about 60°C during
the conching stage of chocolate. Above this temperature, the water will come
free and the viscosity of the chocolate mass increases. With anhydrous lactitol
the conching temperature can be 80°C. Another difference between the two forms
is the cooling effect. The anhydrous lactitol has a lower cooling effect than the
monohydrate. This will improve the taste of the chocolate, which should have a
warm taste.
D. Confectionery
In confectionery a large range of products is imaginable. A combination of different
sugars is often found when looking at sugar confectionery. This is necessary
to obtain the desired effect and results. In general, lactitol replaces the sucrose
part of recipes, whereas glucose syrup needs to be replaced by hydrogenated
starch hydrolysate or maltitol syrup. These latter products are used as crystallization
inhibitors. The right ratio differs from product to product, (e.g., hard-boiled
sweets need a 70/30 ratio [lactitol/hydrogenated starch hydrolysate], chewies,
fruit gums, and pastilles a 40/60 ratio).
E. Ice Cream
Lactitol shows a combination of physical properties (e.g., freezing-pointdepressing
effect, hygroscopicity, solubility) that are suitable for ice cream. Not