Food additives data book - wordpres

Sweeteners 940
NAME: Lactitol
CATEGORY: Sweetener/ Nutritive additive/ Bulking agent
FOOD USE: Baked goods (bakery products, biscuit-making)/ Dairy products (ice-cream)/ Fruit, vegetables and nut
products ( jams and marmalades)/ Beverages (instant beverages)/ Soft drinks/ Sugars, sugar preserves
and confectionery (confectionery, surface dustings for confectionery, table-top sweeteners, chocolate,
hard and soft candies)/ Other (chewing gums, fruit gums, pastilles)
SYNONYMS: CAS 81025-04-9 (monohydrate)/ 4-O-b-D-Galactopyranosyl-D-glucitol (monohydrate)/ b-Galactoside
sorbitol/ Lactitol MC (monohydrate)/ Lactit/ Lactit M/ Lactite/ Lactobiosit/ Lactosit/ Lactositol
FORMULA: C12H24 O11
MOLECULAR MASS: Monohydrate: 362; dihydrate: 380; mol.wt. 344.32
ALTERNATIVE FORMS: Lactitol monohydrate/ Lactitol dihydrate
PROPERTIES AND APPEARANCE: Monohydrate: white, sweet, odourless, crystalline solid, non-hygroscopic.
Dihydrate: white, sweet, odourless, crystalline powder.
Pleasant sweet taste (sweetness intensity 0.35 compared to sucrose); no aftertaste
MELTING RANGE IN °C: Monohydrate salt: 94–97, also reported as 120; dihydrate salt: 75
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Monohydrate salt: 150 g/100 ml @ 50°C Monohydrate:
206 g/100 g solvent at 25°C 512 g/100 g solvent
dihydrate salt: 140 g/100 ml at 25°C
in ethanol solution: @ 100% Monohydrate: 0.75 g/100 g solution at 25°C
0.88 g/100 g solution at 50°C