Our website uses cookies so that we can provide you a better online experience and service;
by continuing, you agree to our use of cookies in line with our Privacy Statement
Close
Open submenu

Sugar replacement with Lactitol

As it is derived from lactose, it is particularly beneficial in milk-containing applications.  So it is often used in chocolate, ice cream and baked goods to replace sucrose and improve taste, flavor and nutritional profiles.

As a versatile sucrose replacement, lactitol can easily be substituted 1:1 without affecting the taste and texture of the product.  It can either be used to reduce sweetness, or combined with high intensity sweeteners to provide an equisweet product.

Its low hygroscopicity also makes it ideal for use in crisp baked products like biscuits, giving them a longer crisp shelf life.

As a sugar-free, low glycemic and tooth friendly sugar replacement, lactitol is a key ingredient for food and confectionery formulators.

Find out more

You are welcome to contact us for more information.