Lactitol
CAS No.:585-86-4
Another name: 4- β- D-galactopyranose-d-sorbitol
Physical and chemical properties
Lactose alcohol is a white crystal or crystalline powder, or colorless liquid. Lactose alcohol is very soluble in water and slightly soluble in ethanol. The pH value of 10% lactose alcohol aqueous solution is 4.5 ~ 8.5. The solubility and viscosity of lactose alcohol at room temperature are similar to that of sucrose, and its solubility is lower than that of sucrose at low temperature. In addition, when lactose alcohol dissolves, it not only does not release heat but also absorbs heat. It is odorless and sweet.
Its sweetness is 30% ~ 40% of sucrose and its heat is about half of the sucrose (8.4kj / g). Lactose alcohol has strong stability and can still maintain its stability under the conditions of acid, alkali, light, and high temperature. Lactose alcohol is a nonreducing sugar alcohol, which cannot undergo Maillard reaction and enzymatic degradation reaction. Lactose alcohol does not exist in nature. It is refined and purified from lactose after the reduction reaction. When the hydrate is heated above 100 ℃, it gradually loses water, and intramolecular dehydration occurs above 250 ℃ to produce milk caramel.
Lactose alcohol is prepared from skimmed milk, filtered after pressurized hydrogenation (100 ℃, 30% ~ 40% lactose solution, 4MPa) under the catalysis of nickel, concentrated, and crystallized after refining with ion exchange resin and activated carbon.
Toxicological basis
① ADI: no special provisions are made (JECFA 2006; ADI value was first built in 1983).
② Mutagenicity test: micronucleus test, sperm aberration test, and Ames test were negative.
③ Large doses can cause diarrhea.
④ LD50: the acute oral dose of mice is more than 10g / kg (body weight, BW).
Application
Emulsifier
GB 2760-2014 stipulates that cream and spices shall be used in appropriate amounts according to production needs. It can be used in all kinds of food (except food in Appendix 2) according to the production needs.
Lactose alcohol alone or mixed with other sweeteners is beneficial for replacing sucrose with lactose alcohol with low heat and will not stimulate the rise of insulin in foods with high fat and sucrose. Lactose alcohol has a strong caries prevention function and can be used to make anti-caries health food, such as chewing gum, chocolate, all kinds of candy, and so on.
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