Lactitol

Lactitol is a sugar alcohol (polyol) produced by the catalytic hydrogenation of lactose, the sugar naturally present in dairy milk. It provides approximately 40% of the sweetness of sucrose at about 2 calories per gram — roughly half the caloric value of sugar — making it useful in sugar-free and reduced-calorie confectionery, chocolate, baked goods, and ice cream. Unlike many other sweeteners, lactitol has a clean, sugar-like taste profile with no significant aftertaste, which makes it particularly valued in chocolate applications.

JECFA evaluated lactitol in 1983 and did not establish a numerical ADI, classifying it as not specified. Lactitol is partially absorbed in the small intestine; the remainder passes to the large intestine where it is fermented by gut microbiota, contributing prebiotic fibre properties and producing short-chain fatty acids.

Lactitol is approved in the EU (E966), the United States, and most international markets. It is derived from lactose and individuals with severe lactose intolerance should be aware of its dairy origin, though the hydrogenation process eliminates the milk protein and most residual lactose. As with other sugar alcohols, excessive consumption may cause bloating and loose stools due to osmotic and fermentation effects in the large intestine; EU regulations require an advisory notice when polyols exceed 10% of a product. At moderate dietary intake there are no safety concerns.