Lactitol

Lactitol (CAS No.: 585-86-4) is a sugar alcohol produced by catalytic hydrogenation of lactose, and is widely used in the food industry and pharmaceutical field. Its sweetness is about 30% to 40% of sucrose, and it is commonly used as a sweetener in low-calorie foods, such as sugar-free candies, biscuits, chocolate, and ice cream. Because it exhibits high stability under both acidic and alkaline conditions and remains stable during high-temperature processing, lactitol is widely used in baked foods. Biomedical studies indicate that lactitol can act as a prebiotic, promoting the growth of bifidobacteria and lactobacilli in the colon, thereby improving gut health. In addition, as an osmotic laxative, lactitol is used to treat adult chronic idiopathic constipation (CIC). Its mechanism of action mainly involves bacterial metabolism in the colon to produce short-chain fatty acids, lowering intestinal pH, increasing osmotic pressure, and promoting water retention, thereby softening stools and increasing bowel movement frequency. The dose or concentration used in experiments typically depends on the experimental design and research objectives.