Introduction：

Lactitol is refined through catalytic hydrogenation of lactose and can be used as a substitute for sucrose in various foods.

Low calorie: The calorie of lactitol is 8.36kj/g, it is approximately half of sucrose.

Low GI: The glycemic index is only 3, making it a low-GI ingredient.

High stablility: It has excellent thermal stability and acid-base stability, and does not undergo the Maillard reaction.

Promote intestinal health: promote the proliferationi of beneficial bacteria and improve teh intestinal microecology.

Anti-cavities:  not decomposed by bacteria in the mouth and not producing acid, can reduce the risk of tooth decay.

Low hygroscopicity: Extend the food shelf life.

Application：

Candies：
（1） Low hygroscopicity, making the hard candies less prone to re-crystallization or melting.
（2） Used as an anti-crystallization agent in the production of hard candies.

Bakery：
（1） Low hygroscopicity, maintaining the good crispiness of the cookies.
（2） Good heat stability, less prone to caramelization reaction, ensuring the color and taste of baked products and extending their shelf life.

Ice Cream:
（1） The ice cream with lactitol has excellent solubility and structure.
（2） Pure sweetness and no aftertaste. Can be combined with other sweeteners to enhance the sweetness.

Intestinal health：
（1） As a prebiotic, it can promote the growth of beneficial bacteria in the intestines.
（2） Maintain normal intestinal function by increasing the frequency of bowel movements.