Lactitol

Lactitol is a sugar alcohol, also known as a polyol. It is produced commercially by the hydrogenation of lactose, a sugar found in milk. This process converts lactose into lactitol, a substance with a sweet taste but fewer calories and a lower impact on blood glucose levels than regular sugar.

Lactitol is used as a bulk sweetener in sugar-free and reduced-sugar food products, particularly in confectionery like chocolates, sweets, and chewing gum. It provides sweetness and texture similar to sugar, making it a popular choice for manufacturers aiming to reduce the sugar content of their goods. It can also be found in baked goods, ice cream, and diabetic foods.

Lactitol is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. It has been evaluated by EFSA, which has assessed its safety. Like other sugar alcohols, excessive consumption of lactitol can have a laxative effect due to its poor absorption in the small intestine. Evidence does not suggest it causes disease, and it is considered safe for consumption at typical intake levels within sweetened foods.