Factory supply USP Lactitol cas 585-86-4 with bottom price and best quality

Details:

Lactitol is a sugar alcohol derived from lactose, the natural disaccharide found in milk. Here's a detailed breakdown:

Chemical Structure and Production

• Derivation: Produced via the hydrogenation of lactose, which converts the glucose moiety into glucitol (sorbitol), resulting in a molecule composed of galactose linked to glucitol via a β-1→4 bond.

• Formula: C??H??O??.

Properties

• Sweetness: About 30-40% as sweet as sucrose (table sugar), with a clean, sweet taste.

• Caloric Content: Provides approximately 2-2.4 calories per gram (lower than sucrose’s 4 calories/gram).

• Glycemic Index: Very low (~3), making it suitable for diabetics.

Uses

1. Food Industry:

   • Sweetener: Used in sugar-free products (e.g., candies, gums, baked goods) for reduced calorie content and dental safety (non-cariogenic).

   • Bulking Agent: Adds texture to low-sugar or diabetic-friendly foods.

   • Prebiotic: Fermented by gut bacteria, promoting digestive health.

2. Pharmaceuticals:

   • Laxative: Osmotic effect draws water into the bowel, relieving constipation (similar to lactulose but with better tolerability).

Safety and Side Effects

• Regulation: Approved globally (E number E966 in the EU; GRAS status in the US).

• Side Effects: Excessive intake may cause bloating, gas, or diarrhea due to slow absorption in the gut.

Special Considerations

• Allergens: Derived from dairy, but typically contains negligible lactose. Caution advised for severe lactose intolerance or milk allergies.

• Dental Benefits: Does not contribute to tooth decay, as oral bacteria cannot metabolize it.

Environmental Impact

• Production Source: Often made from whey, a byproduct of cheese manufacturing, supporting waste reduction in the dairy industry.

In summary, lactitol is a versatile, low-calorie sugar alcohol used in food and medicine, valued for its mild sweetness, digestive health benefits, and safety profile when consumed in moderation.