Details:

Our advantage:

1. High quality with competitive price:

1) Standard:BP/USP/EP/Enterprise standard

2) All Purity≥99%

3) We are manufacturer and can provide high quality products with factory price.

 2, Fast and safe delivery

1) Parcel can be sent out in 24 hours after payment.Tracking number available

2) Secure and discreet shipment.Various transportation methods for your choice.

3) Customs pass rate ≥99%

4) We have our own agent/remailer/distributor who can help us ship our products very fast and safe,

and we have stock in there for transferring.

Molar Mass	344.31
Density	1.69±0.1 g/cm3(Predicted)
Melting Point	146°
Boling Point	788.5±60.0 °C(Predicted)
Specific Rotation(α)	D23 +14° (c = 4 in water)
Flash Point	430.7°C
Solubility	Easily soluble in water, dimethyl sulfoxide is slightly soluble in ethanol, almost insoluble in chloroform, ether and ethyl acetate
Vapor Presure	9.8E-29mmHg at 25°C
Appearance	White crystalline powder
Color	White to Off-White
pKa	12.84±0.70(Predicted)
Storage Condition	Hygroscopic, Refrigerator, under inert atmosphere
Refractive Index	1.634
Physical and Chemical Properties	White crystalline or crystalline powder or colorless liquid. Odorless and sweet. Calories are about half of sucrose (8.4kJ/g). The pH value of 10% aqueous solution is 4.5~7.0. The melting range of lactitol dihydrate is 70-80 °c and that of mono-water is 115-125 °c. Very soluble in water.
Use	Used as a sweetener

Introduction

Lactitol, also known as lactitol, is a disaccharide alcohol sweetener derived from lactose. Its chemical essence is 4-O-β-D-galactopyranose-D-sorbitol. It is a white crystal or colorless liquid and has a refreshing taste similar to sucrose. Its sweetness is about the 40% of the same concentration of sucrose. It is suitable for adding to low-sweetness foods. Lactitol does not exist in nature and is made by hydrogenating and reducing the glucose group in lactose. Easily soluble in water, slightly soluble in ethanol. The stability is strong, and it can still maintain its stability under the conditions of acid, alkali, light and high temperature. It is suitable for many foods, such as baked goods, sugar-coated candies and frozen milk-containing sweets. It has a certain health care function.

In April 1983, the Food Additives Expert Committee jointly formed by the World Food and Agriculture Organization and WHO approved the use of lactitol as a food additive and classified it as a sweetener. The daily intake of lactitol (ADI) "does not make special regulations". Some European countries, Australia, Canada, Japan and other countries have approved the use of lactitol as a food raw material. An application for recognized non-toxic approval for lactitol has been accepted and filed by the US Food and Drug Administration. China has also approved the use of lactitol as a sweetener to be included in the use of health standards.

1) The existing form of lactitol
The main forms of lactitol are liquid lactitol and crystalline lactitol. Liquid lactitol is mostly a solution with a concentration of 70%. There are three main forms of crystalline lactitol: anhydrous lactitol, lactitol monohydrate and lactitol dihydrate. The melting point of anhydrous lactitol is 146 ℃, the melting range of lactitol monohydrate is 94~97 ℃, and the melting range of lactitol dihydrate is 70~80 ℃.

2) flavor and sweetness of lactitol
As a sweetener, lactitol has a refreshing and aftertaste similar to sucrose. The sweetness is about the 40% of the same concentration of sucrose. It is suitable for adding to low-sweetness foods. When high-sweetness foods are added, they need to be combined with high-strength sweeteners such as aspartame and sodium cyclamate (containing 10% lactol and 0.03% aspartame, or 0.03% sodium cyclamate, or 0.013% sodium saccharin, whose sweet, the sweet taste is very close to the cane pond, and it can maintain the unique flavor and characteristics of the food.

3) viscosity and solubility of lactitol
Lactitol is easily soluble in water and dimethyloxite, slightly soluble in ethanol, and almost insoluble in chloroform, ether and ethyl acetate. At room temperature, the solubility of lactitol is similar to that of sucrose; at lower temperature, its solubility is less than that of sucrose. Lactitol dissolution is an exothermic process. The heat of dissolution of lactitol monohydrate is one 12.7cal/g at 25 ℃. The viscosity of lactitol and sucrose at the same concentration is similar.

4) hygroscopicity and moisture retention of lactitol
At the same relative humidity, the hygroscopicity of lactitol is much lower than that of sorbitol and xylitol. When the relative humidity is low, the hygroscopicity of lactitol and mannitol is similar; when the relative humidity is above 85%, the hygroscopicity of lactitol is slightly stronger than mannitol. In addition, lactitol has good moisturizing properties, can maintain the humidity and flavor of food, and prevent the taste of food from getting worse due to dryness.

5) freezing point drop
Like other sugars and salts, the aqueous solution of lactitol will cause the freezing point to drop. The degree of decline is similar to that of sucrose. The freezing temperature is higher than that of glucose and fructose. The cooling reaction is very mild, not as severe as xylitol and sorbitol.

6) stability of lactitol
Lactitol has strong thermal stability. Crystalline lactitol starts to lose crystal water when heated to 100 ℃ at high temperature, and only slightly changes in color when it is 200 ℃ or above. Intramolecular dehydration occurs when heated to 250 ℃ or above, resulting in milk caramel and low molecular weight sugar alcohol decomposition products. Lactitol has good acid and alkali resistance. The 10% lactose alcohol solution remained stable after heating at 100 ℃ for 1h under the condition of puffed ph 13 (adjusted with sodium hydroxide) without discoloration reaction. The degradation rates of 10% lactose alcohol solution were 5.6% and 1.4% respectively after heating at 100 ℃ for 4 hours at pH 1 and 2 (adjusted by hydrochloric acid). There was no discoloration reaction. The decomposition products were mainly sorbitol and galactitol. There is no carbonyl group in the structure of lactitol, which is a non-reducing sugar alcohol, so lactitol will not undergo Maillard reaction with amino compounds such as milk protein and amino acid.

 

Application of Lactitol in Food

1. Application in low-sugar candy
1) Hard Candy and Fudge
Lactitol has a high glass transition temperature and can completely replace sucrose to prepare very good glass low-sugar hard candy. Lactitol has low hygroscopicity, can be used alone to prepare hard candy, will not produce anti-sand, closed and other bad quality candy, and do not need to use higher price anti-moisture special packaging, using ordinary packaging. Lactitol can also be used as an anti-crystallization agent and other sugar alcohols to prepare hard candies. In the production of soft candy, lactitol can also completely obtain sucrose to prepare low-sugar soft candy, and there is no need to change the production process. If the sweetness is not enough, a high-power sweetener can be appropriately added.
2) pressed sugar
Lactitol is a very ideal tablet excipient because of its very low hygroscopicity. Low hygroscopicity can guarantee and extend shelf life. In addition, the solubility of lactitol is better, which can ensure the taste of the final product. Lactitol is non-cariogenic, so it is especially suitable for children's products, such as sugar-free vitamin tablets.
3) chewing gum
Lactitol dissolves and absorbs heat, and it feels cool when eaten, so it meets the requirements of chewing gum ingredients. Lactitol is often used instead of sorbitol as a volume filler. The advantage of lactitol is its low hygroscopicity, and the use of lactitol does not require expensive air conditioning equipment. Lactitol can help improve the taste. Compared with mannitol, lactitol has good solubility and avoids the taste of chewing gum. And lactitol chewing gum can maintain a flexible taste during a long storage period.

2. Application in low-sugar baked food
Baked foods containing lactitol have the same texture, volume and shelf life characteristics as products using sucrose. One of the important characteristics of some baked foods (such as biscuits) is brittleness. Lactitol has low hygroscopicity. Using lactitol instead of sucrose can keep the prepared product brittleness and meet the product requirements, while other sugar alcohols (Such as sorbitol, xylitol, etc.) instead of sucrose, the brittleness of biscuits will be lost after a few hours. Some baked food (such as cake, bread) is one of the important characteristics of soft, lactitol moisturizing better, with lactitol instead of sucrose, can maintain the moisture in the preparation of food, make it soft, palatable taste.

3. Application in low-sugar beverages
Traditional beverages are sucrose as a sweetener, which is a high-calorie food. It is not suitable for special people such as diabetes and obesity. Lactitol has good stability and can maintain the color, aroma and taste of the beverage. In the beverage made with lactitol as a sweetener, lactitol mainly improves the sweetness of the beverage and gives it a cool and delicious flavor. Lactitol is a low-calorie sweetener, and the prepared beverage is a low-sugar beverage, which meets the needs of special people.

4. application in chocolate
Lactitol has been successfully applied to the production of sugar-free chocolate. The refining temperature of the lactitol monohydrate formula is controlled at 60°C, so that the crystalline water can be stably combined without absorbing moisture in the air. Above this temperature, the viscosity of chocolate sugar blanks increases. Anhydrous lactitol is especially suitable for chocolate production. Because there is no crystal water, it will be more stable. Using anhydrous lactitol, the refining temperature can be as high as 80°C, which allows for a stronger aroma and improves production efficiency. The coolness of anhydrous lactitol is weaker than that of lactitol monohydrate, which can reflect the mild taste of chocolate. In addition, lactitol can avoid the unpleasant taste of chocolate usually brought by sugar alcohol.

5. Application in ice cream
The ice cream made with lactitol has good dissolving properties and structure. Its sweet taste is pure, there is no aftertaste, but the sweetness is low. You can add some strong sweeteners to make up for it. The aqueous solution of lactitol will reduce the freezing point. When the concentration is 20%(w/w), the freezing point is 1.5 ℃; When 50%, it is 3 ℃. This characteristic will affect the freezing point, hardness, melting and other characteristics of ice cream. When preparing ice cream, you should pay attention to adjusting the formula.

6. Application in health food
Lactitol has the functions of low energy, increasing beneficial flora, facilitating laxative and protecting liver, and its application in the field of health food is becoming more and more extensive.

 

Application of Lactitol in Food

1. Application in low-sugar candy
1) Hard Candy and Fudge
Lactitol has a high glass transition temperature and can completely replace sucrose to prepare very good glass low-sugar hard candy. Lactitol has low hygroscopicity, can be used alone to prepare hard candy, will not produce anti-sand, closed and other bad quality candy, and do not need to use higher price anti-moisture special packaging, using ordinary packaging. Lactitol can also be used as an anti-crystallization agent and other sugar alcohols to prepare hard candies. In the production of soft candy, lactitol can also completely obtain sucrose to prepare low-sugar soft candy, and there is no need to change the production process. If the sweetness is not enough, a high-power sweetener can be appropriately added.
2) pressed sugar
Lactitol is a very ideal tablet excipient because of its very low hygroscopicity. Low hygroscopicity can guarantee and extend shelf life. In addition, the solubility of lactitol is better, which can ensure the taste of the final product. Lactitol is non-cariogenic, so it is especially suitable for children's products, such as sugar-free vitamin tablets.
3) chewing gum
Lactitol dissolves and absorbs heat, and it feels cool when eaten, so it meets the requirements of chewing gum ingredients. Lactitol is often used instead of sorbitol as a volume filler. The advantage of lactitol is its low hygroscopicity, and the use of lactitol does not require expensive air conditioning equipment. Lactitol can help improve the taste. Compared with mannitol, lactitol has good solubility and avoids the taste of chewing gum. And lactitol chewing gum can maintain a flexible taste during a long storage period.

2. Application in low-sugar baked food
Baked foods containing lactitol have the same texture, volume and shelf life characteristics as products using sucrose. One of the important characteristics of some baked foods (such as biscuits) is brittleness. Lactitol has low hygroscopicity. Using lactitol instead of sucrose can keep the prepared product brittleness and meet the product requirements, while other sugar alcohols (Such as sorbitol, xylitol, etc.) instead of sucrose, the brittleness of biscuits will be lost after a few hours. Some baked food (such as cake, bread) is one of the important characteristics of soft, lactitol moisturizing better, with lactitol instead of sucrose, can maintain the moisture in the preparation of food, make it soft, palatable taste.

3. Application in low-sugar beverages
Traditional beverages are sucrose as a sweetener, which is a high-calorie food. It is not suitable for special people such as diabetes and obesity. Lactitol has good stability and can maintain the color, aroma and taste of the beverage. In the beverage made with lactitol as a sweetener, lactitol mainly improves the sweetness of the beverage and gives it a cool and delicious flavor. Lactitol is a low-calorie sweetener, and the prepared beverage is a low-sugar beverage, which meets the needs of special people.

4. application in chocolate
Lactitol has been successfully applied to the production of sugar-free chocolate. The refining temperature of the lactitol monohydrate formula is controlled at 60°C, so that the crystalline water can be stably combined without absorbing moisture in the air. Above this temperature, the viscosity of chocolate sugar blanks increases. Anhydrous lactitol is especially suitable for chocolate production. Because there is no crystal water, it will be more stable. Using anhydrous lactitol, the refining temperature can be as high as 80°C, which allows for a stronger aroma and improves production efficiency. The coolness of anhydrous lactitol is weaker than that of lactitol monohydrate, which can reflect the mild taste of chocolate. In addition, lactitol can avoid the unpleasant taste of chocolate usually brought by sugar alcohol.

5. Application in ice cream
The ice cream made with lactitol has good dissolving properties and structure. Its sweet taste is pure, there is no aftertaste, but the sweetness is low. You can add some strong sweeteners to make up for it. The aqueous solution of lactitol will reduce the freezing point. When the concentration is 20%(w/w), the freezing point is 1.5 ℃; When 50%, it is 3 ℃. This characteristic will affect the freezing point, hardness, melting and other characteristics of ice cream. When preparing ice cream, you should pay attention to adjusting the formula.

6. Application in health food
Lactitol has the functions of low energy, increasing beneficial flora, facilitating laxative and protecting liver, and its application in the field of health food is becoming more and more extensive.

Product Packaging：

1) 1kg/bag (1kg net weight, 1.1kg gross weight, packed in an aluminum foil bag)

2) 25kg/drum (25kg net weight, 28kg gross weight; Packed in a cardboard-drum with two plastic-bags inside; Drum Size: 510mm high, 360mm diameter)

 Storage：

Stored in a cool and dry well-closed container. Keep away from moisture and strong light/heat.

Delivery：

Usually within3-5 working days after full payment.

transport：

EMS,DHL, TNT, UPS ,FEDEX, BY AIR, BY SEA

DHL Express, FedEx and EMS for quantity less than 50KG, usually called as DDU service; 

Sea shipping for quantity over 500KG; And air shipping is available for 50KG above;

For high value products, please select air shipping and DHL express for safe;

Our Service:
1. Fast Delivery: We can delivery within 24 hours upon receipt of your payment.
2. Quality can be promised. Hot sell to Worldwide.
3. Payment Terms: T/T,, t/t
4. Free Sample available at any time.
5. Tracking your order at any time. Inform your order's further new situation at any time.
6. Package: Professional packing with professional materials.

 

Packing:  
  1. Inner double plastic bags----25kg/Fiber drum (35*35*45cm, GW: 28kg, NW: 25kg); 

  2. Inner double plastic bags----5kg/Aluminum foil bag (GW: 6.5kg, NW: 5kg). 

  3. Inner double plastic bags----1kg/Aluminum foil bag (GW: 1.5kg, NW: 1kg). 

P.S.: we accept packaging customization. 

  
Delivery:   

  1. Stock products are normally shipping within 3 working days.  

  2. For rush delivery, please contact our sales team for particular arrangement. 

Shipping Details: 
  1. We ship goods via DHL, Fedex, UPS, TNT, China post, NL Post and other couriers, weight from 10g to 1000kg or even bulker. 

  2. Shipping details & shipping documents will be provided and sent by email. 

  3. We keep tracking the shippment until clients well received. 

  4. After years export shipping experience, with professional and experienced cooperated forwarders, we ensure that goods can be delivered in multiple ways safetly and efficiently. 

About us

Our company specializes in processing and selling chemical raw materials, chemical products, pharmaceutical intermediates, veterinary medicine intermediates, dye intermediates, pigments, cosmetics raw materials and chemical reagents,  

We have compalete sales and service team , information feedback vertical integration of a sound marketing network, products are sold throughout the country and exported to South Asia, Europe, America, Africa and other more than 20 countries and regions.  

Companies adhering to the "pursuit of quality, innovation and development" business philosophy, to serve as a foundation, for the survival by the quality, seek development by science and technology, adhere to quilty comes first,fair price,good sense of customer service and responsibility. in the future hebei Nengqian import and export trade Co.,Ltd will always hold "integrity, innovation" business philosophy, to achieve honesty management, on the way of specialization, internationalization,  Keep moving!  

 

FAQ: 
1. Are you a trade company or factory   
We are a  factory with our own trading company.  

2.How do you control the quality   
Our factory is equipped with professional technicians to control quality, out inspectors take sample for testing every 2 hours to ensure the quality of our production. We also accept BV, SGS or any other Third-party inspection.   

3. How long is lead time   
We deliver goods within 3 days for small order, 7-10 days for bulk order.   

4. Where is your factory located  How can I visit the factory   
 Our factory located in HEBEI, China.

5. Can i get some samples  
  Yes, we can supply free sample, but the shipping cost be paid by our customers. 

6. How to start orders or make payments  
  Proforma invoice will be sent first after confirmation of order, enclosed our bank information.Payment by T/T,  

7. How to confirm the Product Quality before placing orders  
  You can get free samples for some products,you only need to pay the shipping cost or arrange a courier to us and take the samples. 
  You can send us your product specifications and requests,we will manufacture the products according to your requests. 

8. How long is lead time

We deliver goods within 3 days for small order, 7-10 days for bulk order.

 

9. How do you treat quality complaint

  First of all, our quality control will reduce the quality problem to near zero. If there is a realquality problem caused by us, we will send you free goods for replacement or refund your loss.