ChemInform Abstract: Structure of Lactitol (4‐O‐β‐D‐Galactopyranosyl‐D‐glucitol) Monohydrate: An Artificial Sweetener

Kanters, J. A.; Schouten, Arie; Bommel, M. Van

doi:10.1002/chin.199114270

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Properties Of Lactitol 41 Chemical and Crystalline Forms1

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2020

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“…Early observations showed the existence of two forms of anhydrous lactitol having different melting points [8,9]. XRD and IR-spectra revealed three hydrate forms (mono-, di-, and tri-hydrate), two anhydrate (A and B), and one amorphous form [3,26,27]. The most common form of lactitol is monohydrate, which is obtained through slow crystallization of the lactitol slurry.…”

Section: Properties Of Lactitol 41 Chemical and Crystalline Formsmentioning

confidence: 99%

Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

Martínez‐Monteagudo¹,

Rathnakumar²,

Enteshari³

et al. 2020

Lactose and Lactose Derivatives

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The first report on the synthesis of lactitol dates back to the early 1920s. Nearly 100 years have passed since then, and the applications of lactitol have exceeded its original purpose. Currently, lactitol is used in bakery, confectionery, chocolate, desserts, chewing gum, cryoprotectant, delivery agent, and stabilizer in biosensors. Lactitol is the main reaction product derived from the hydrogenation of lactose. This chapter is aimed at providing a succinct overview of the historical development of lactitol, a summary of its synthesis, and an overview of its properties and applications.

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