Sugar alcohols lactitol

Lactitol (4-0-p -D-galactopyranosyl-D-glucitol) is obtained by sodium borohydride reduction (99,100) or catalytic hydrogenation (101) of lactose. Potentially large quantities of this sugar alcohol are available from lactose obtained from whey. 

Sweetness is often an important characteristic of sugar alcohols in food and pharmaceutical applications. The property of sweetness is measured in a variety of ways and has a corresponding variability in ratings (218). Based on one or more test methods, erythritol and xyfitol are similar to or sweeter than sucrose (218,219). Sorbitol is about 60% as sweet as sucrose, and mannitol, D-arabinitol, ribitol, maltitol, isomalt, and lactitol are generally comparable to sorbitol (see Sweeteners). 

Catalyst deactivation often plays a central role in manufacturing of various alimentary products. Sugar alcohols, such as xylitol, sorbitol and lactitol, are industrially most commonly prepared by catalytic hydrogenation of corresponding sugar aldehydes over sponge nickel and ruthenium on carbon catalysts (5-10). However, catalyst deactivation may be severe under non-optimized process conditions. 

Lactitol. Lactitol (4-0-/ -D-galactopyranosyl-D-sorbitol), is a synthetic sugar alcohol produced on reduction of lactose, usually using Raney nickel. It can be crystallized as a mono- or di-hydrate. Lactitol is not metabolized by higher animals it is relatively sweet and hence has potential as a non-nutritive sweetener. It is claimed that lactitol reduces the absorption of sucrose, blood and liver cholesterol levels and to be anticariogenic. It has applications in low-calorie foods (jams, marmalade, chocolate, baked goods) it is non-hygroscopic and can be used to coat moisture-sensitive foods, e.g. sweets. 

Lactitol is a disaccharide sugar alcohol prepared by reduction of the glucose residue to a sorbitol group. It is prepared by hydrogenation of a lactose solution hydrogenation at 100°C for 6 hr and 8825 kPa with a Raney nickel catalyst produces lactitol in nearly quantitative yield (van Velthuijsen 1979 Linko et al. 1980). Hydrogenation of lactose with sodium or calcium amalgam catalysts and reduction with sodium borohydride (Scholnick et al 1975) have also been successful. 

Miura et al. synthesized PVA type glycoconjugate polymers by lipase-catalyzed transesterification of sugar alcohols such as maltitol and lactitol with divinyl dicarboxylates and subsequent radical polymerization to get PVA with sugar alcohol pendants 39 (Figure 16) (90). They found out that the biodegradabilities of these polymers were modest, but higher than that of PVA. Takasu et al. synthesized glucosamine or chitobiose-substituted PVA 40 by a... 

In a similar way, xylitol, maltitol and lactitol are obtained from xylose, maltose and lactose. These sugar alcohols are used as low calory or diabetic sweetener. They are claimed to be non-cario-genic. 

Low-caloric Sugar alcohols Disaccharides Isomalt Lactitol Maltitol... 

Sugar alcohols can be prepared by hydrogenation of reducing mono-, di- and oligosaccharides. Sorbitol and mannitol are obtained from sucrose, maltitol from maltose and lactitol from lactose. Maltose is more expensive than sucrose while lactose, obtained from whey, potentially is an inexpensive raw material. 

Sugar alcohols (xylitol, sorbitol, mannitol, lactitol) Some chewing gums and other food applications May reduce risk of dental cavities... 

Hydrogenation of sugars to sugar alcohols (o-glucose to sorhitol, D-xylose to xyUtol, o-maltose to maltitol, D-lactose to lactitol, fructose to mannitol and sorbitol)... 

The ADI value was not specified for sugar alcohols derived from monosaccharides (xylitol, glucitol and mannitol) and disaccharides (maltitol, isomaltitol and lactitol). 

Fatty acids can be esterified by a number of sugar alcohols (such as D-mannitol, maltitol and lactitol) or sugars (n-glucose, D-fructose,... 

In recent years disaccharide alcohols have become important. These include isomalt, maltitol, lactitol, and hydrogenated starch hydrolyzates (HSH). Maltitol is hydrogenated maltose with the structure shown in Figure 4-20. It has the highest sweetness of the disaccharidepolyols compared to sugar... 

---