Food additives data book - wordpres

FUNCTION IN FOODS: Bulking agent: adds texture and mouthfeel properties.
Sweetener: sweetness intensity 0.35 compared to sucrose; functionally similar to sucrose.
Texturising agent. Lowers freezing point of solutions in a manner similar to that of sucrose; increases
chemical stability; increases affinity for water without altering sweetening power; reduces tendency to
crystallise.
When used in baking: reduces fermentability; increases resistance to non-enzymic browning
reactions; decreases tendency to crystallise; increases hygroscopicity
ALTERNATIVES: Sucrose; other polyols
TECHNOLOGY OF USE IN FOODS:
Good solubility in water which increases with temperature (at 25°C, 150 g of monohydrate salt or 140 g dihydrate salt will dissolve in 100 ml water)
Monohydrate: at 25°C 206 g/100 g solvent (water)
0.75 g/100 g solvent (ethanol)
0.4 g/100 g solvent (ether)
at 50°C 512 g/100 g solvent (water)
0.88 g/100 g solvent (ethanol)
at 75°C 917 g/100 g solvent (water)
Partially converted to lactitan, sorbitol and other lower polyols at 179 to 240°C.
Viscosity in solution equal to that of sucrose (weight for weight).
Decomposition a function of temperature and acidity. In solution, stable at pH 3.0 to 7.5 and at temperatures up to 60°C for up 1 month. A 10% solution
demonstrated 15% decomposition at pH 3.0 after 2 months; 10% solution displayed no decomposition at 105°C at pH 12.0 after 2 months.
Less sweet than sugar, so require intense sweeteners as supplements to bring to equivalence with sucrose. Generally aspartame or acesulfame-K is used. A
10% lactitol solution containing 0.03% of either is equivalent to a 10% sucrose solution.
Can replace sucrose as a texturising or bulking agent where the sweet taste is beneficial. Result considered to have equal palatability and no aftertaste.
Low hygroscopicity and low calorific value, so suitable for use as a bulking agent for intense sweeteners in table-top use and biscuit making; crispness
maintained as a result.
Suitable for inclusion in low-calorie and sugarless products such as chewing gum, fruit gums and pastilles, chocolate, instant beverages and jams, but a
crystallisation inhibitor such as HGS (Hydrogenated Glucose Syrup: e.g. Lycasin ® ) may be required.
In solution, good at pH 3.0 to 7.5 and at temperatures below 60°C for 1 month
Lactitol 941