Sample Available Ready Stock Lactitol CAS No. 585-86-4

• CAS No.: 585-86-4
• Formula: C12h24o11
• EINECS: 209-566-5
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: 585-86-4
• Nutrient Composition: Amino Acid
• Resource: Chemosynthesis
• The content of active substances: ＞90%
• Product Name: Lactitol
• CAS: 585-86-4
• Molecular Formula: C12h24o11
• Molecular Weight: 344.31
• Sample: Free Sample Available
• MOQ: 1g
• Purity: Not Less Than 99%
• Lead Time: Ready Stock
• Synonym: Lactnol
• Transport Package: 1kg/Aluminum Foil Bag/Carton/Drum
• Specification: Assay Not less than 99.0%
• Trademark: Natural Micron Pharm Tech
• Origin: China
• Production Capacity: 20000kg/Month

Product Description

Product Name: LACTITOL
CAS No.: 585-86-4
 

Product Name	LACTITOL
CAS No.	585-86-4
Molecular Formula	C12H24O11
Molecular Weight	344.31

LACTITOL CAS NO. 585-86-4, also known as lactitol, is a disaccharide sweetener derived from lactose, and its chemical essence is 4-O- β- D-galactopyrano-D-sorbitol is a white crystal or colorless liquid with a refreshing and aftertaste like taste similar to sucrose. LACTITOL CAS NO. 585-86-4 sweetness is about 40% of the same concentration of sucrose, making LACTITOL CAS NO. 585-86-4 suitable for adding to low sweetness foods.

LACTITOL CAS NO. 585-86-4 does not exist in nature and is produced by hydrogenation reduction of the glucose group in lactose. Extremely soluble in water. Strong stability, able to maintain LACTITOL CAS NO. 585-86-4 stability under acidic, alkaline, light, and high temperature conditions. Suitable for many foods, such as baked goods, coated candies, and frozen milk containing desserts. Has certain health benefits.

As a sweetener, LACTITOL CAS NO. 585-86-4 has a refreshing and aftertaste like taste similar to sucrose, with a sweetness of about 40% of the same concentration of sucrose, making it suitable for adding to low sweetness foods. When adding high sweetness foods, LACTITOL CAS NO. 585-86-4 needs to be mixed with high-strength sweeteners, etc. The sweet taste for LACTITOL CAS NO. 585-86-4 is very similar to sugarcane ponds, and it can maintain the unique flavor and characteristics of the food.

Application of Lactitol in Food 1. Application in Low Sugar Candy 1) Hard and soft sugars have a high glass transition temperature and can completely replace sucrose to prepare very good glassy, low sugar hard candies. LACTITOL CAS NO. 585-86-4 is often used as a volume filler instead of sorbitol. The advantage of lactose alcohol is its low hygroscopicity, which eliminates the need for expensive air conditioning equipment when using lactose alcohol. LACTITOL CAS NO. 585-86-4 can help improve taste. Compared to mannitol, lactose has better solubility and avoids the sand like taste of chewing gum. And LACTITOL CAS NO. 585-86-4 gum can maintain a flexible taste over a long storage period.

The application of LACTITOL CAS NO. 585-86-4 in low sugar roasted foods has the same texture, volume, and shelf life characteristics as products using sucrose. One of the important characteristics of certain baked goods (such as biscuits) is brittleness. Lactitol has low moisture absorption, and replacing sucrose with lactitol can maintain good brittleness and meet product requirements. However, biscuits made from other sugar alcohols (such as sorbitol, xylitol, etc.) replacing sucrose will lose their brittleness after a few hours.

The application of traditional beverages in low sugar beverages is based on sucrose as a sweetener, which belongs to high calorie foods and is not suitable for special populations such as obese individuals. LACTITOL CAS NO. 585-86-4 has good stability and can maintain the color, aroma, and taste of beverages. In beverages made with lactose alcohol as a sweetener,LACTITOL CAS NO. 585-86-4 mainly improves the sweetness of the beverage and gives it a cool and delicious flavor. LACTITOL CAS NO. 585-86-4 belongs to the category of low calorie sweeteners, and the resulting beverages are low sugar drinks that meet the needs of special populations.

The application of LACTITOL CAS NO. 585-86-4 in chocolate has been successfully applied to the production of sugar free chocolate. The refining temperature of the LACTITOL CAS NO. 585-86-4 formula is controlled at 60 ºC, allowing the crystalline water to combine stably without absorbing moisture from the air. Above this temperature, the viscosity of the chocolate candy preform increases. Anhydrous LACTITOL CAS NO. 585-86-4 is particularly suitable for the production of chocolate. Because there is no crystalline water, it will be more stable. Using anhydrous lactose alcohol, the refining temperature can be as high as 80 ºC, allowing for a stronger fragrance.

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