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Lactitol E 966

Lactitol E 966

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Lactitol E 966 belongs to the group of sweeteners. This is its main function in food production technology. The sweetener is an organic compound, a hydrocarbon alcohol. A substance is synthesized from lactose (milk sugar) by catalytic hydrogenation. Properties: Color: colorless or white Ingredients: lactitol, consisting of galactose and fructose residues, impurities: lactose. Appearance: gra..

Lactitol E 966 belongs to the group of sweeteners. This is its main function in food production technology.

The sweetener is an organic compound, a hydrocarbon alcohol. A substance is synthesized from lactose (milk sugar) by catalytic hydrogenation.

Properties:

Color: colorless or white
Ingredients: lactitol, consisting of galactose and fructose residues, impurities: lactose.
Appearance: granules, crystalline powder, solution
Smell: odorless
Taste: sweetish, with a cooling effect
Main substance content: not less than 95%
Solubility: good in water, 45º alcohol. Poor - in 96º alcohol

Has low hygroscopicity; resistant to hydrolysis; heat-resistant, crystal melting point 146 ° C; chemically inert; stable in acidic and alkaline environments; easily pressed. Sweetness coefficient 0.4;

Application:

In the food industry, the substance is used primarily to replace sugar in reduced calorie foods. In addition, the additive has good emulsifying properties.

On the basis of lactitol are made:

- muffins, cookies, waffles, biscuits. The additive prevents the softening of flour confectionery products, allows you to preserve the crisp qualities and the given shape;
- lollipop caramel (lactitol protects against spreading and drying, reduces stickiness);
- chocolate, ice cream: the additive allows you to reduce the percentage of fat;
- cold drinks;
- dairy desserts, jams, marmalade;
- chewing gum: lactitol gives the product a special elasticity.