Lactitol

Lactitol is a sugar alcohol used as a low-calorie sweetener. Chemically, it is a disaccharide alcohol produced by hydrogenating lactose. It consists of a galactose unit linked to a sorbitol residue and exists as a mixture of stereoisomers. Lactitol provides about 40% of the sweetness of sucrose, with an energy value around 2 kcal per gram.

Most of the lactitol is not absorbed in the small intestine and reaches the colon, where it can be fermented by gut bacteria. This osmotic effect is responsible for its laxative potential at high doses and for variations in gastrointestinal tolerance between individuals. Because it is only partly absorbed, lactitol has a minimal impact on postprandial blood glucose and insulin levels in many people, making it a popular choice for sugar-reduced foods and for those managing caloric intake or diabetes.

Lactitol is used in a wide range of sugar-free foods, including candies, chocolates, baked goods, ice cream, and beverages, as well as in some pharmaceutical formulations as a sweetener and excipient. In the European Union it is approved as a food additive with the designation E966; it is similarly regulated in other jurisdictions.

Safety and tolerance vary with intake. While generally recognized as safe, excessive consumption can cause gastrointestinal symptoms such as bloating, gas, cramps, and diarrhea. Individuals with sensitive digestion or conditions like irritable bowel syndrome may experience these effects at lower doses.