Lactitol

Zacharis, Christos

doi:10.1002/9781118373941.ch12

Cited by 5 publications

(7 citation statements)

References 15 publications

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“…It was also found that lactitol is used as an energy source by special intestinal microflora in the colon, i.e., Bifidobacteria and Lactobacillus spp [47,48]. Overconsumption might result in laxative effect, which varies depending on the mode and frequency of ingestion, diet, age and general gut health [46].…”

Section: Xylitolmentioning

confidence: 99%

“…It can be dissolved at lower temperatures than sucrose, which results in saving of energy and processing costs [45,46]. It does not take part in non-enzymatic browning (Maillard) reactions and can be stored for long periods [46]. Its characteristic mild sweetness helps in better perception of product flavor, and thus, it is usually combined with low-calorie sweeteners such as acesulfame K, aspartame, cyclamate, neotame, saccharin, stevia sweeteners and sucralose.…”

Section: Properties and Applicationsmentioning

confidence: 99%

“…However, it is used as a sucrose 1:1 substitute in calorie-controlled foods, mainly due to its good solubility. It can be dissolved at lower temperatures than sucrose, which results in saving of energy and processing costs [45,46]. It does not take part in non-enzymatic browning (Maillard) reactions and can be stored for long periods [46].…”

Section: Properties and Applicationsmentioning

confidence: 99%

“…Small part is absorbed (2 %) by passive diffusion, and the remainder passes undigested to the colon (the distal part of the large intestine) where is slowly fermented [45][46][47] Maltitol Partially digested in the intestines, and non-absorbed part is metabolized by colonic bacteria [1,60,64] Mannitol Passively absorbed part is digested in the intestines, and non-absorbed part is metabolized by colonic bacteria in the lower gut [75,78] Sorbitol Partially absorbed in the upper gastrointestinal tract where it undergoes digestion, and non-absorbed part is metabolized by colonic bacteria [1,68,72,75,78] Xylitol Indirect-fermentative degradation of unabsorbed xylitol by intestine bacterial flora Direct metabolism via the glucuronic acid-pentose phosphate shunt-a portion of xylitol undergoes metabolic pathway in mammalian liver [47,108] 27]. Even slight amounts of aspartame or acesulfame K increase erythritol sweetness by about 30 %.…”

Section: Lactitolmentioning

confidence: 99%

“…1). It is produced from lactose by a catalytic hydrogenation using Raney nickel as the catalyst [45][46][47].…”

Section: Lactitolmentioning

confidence: 99%

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Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

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observed. It was mainly due to the developments in biological studies, the change of a population lifestyle and the increase in the consumer awareness concerning food products. The health quality of food depends mainly on nutrients, but also on foreign substances such as food additives. The presence of foreign substances in the food can be justified, allowed or tolerated only when they are harmless to our health. Epidemic obesity and diabetes encouraged the growth of the artificial sweetener industry. There are more and more people who are trying to lose weight or keeping the weight off; therefore, sweeteners can be now found in almost all food products. There are two main types of sweeteners, i.e., nutritive and artificial ones. The latter does not provide calories and will not influence blood glucose; however, some of nutritive sweeteners such as sugar alcohols also characterize with lower blood glucose response and can be metabolized without insulin, being at the same time natural compounds. Sugar alcohols (polyols or polyhydric alcohols) are low digestible carbohydrates, which are obtained by substituting and aldehyde group with a hydroxyl one [1,2]. As most of sugar alcohols are produced from their corresponding aldose sugars, they are also called alditols [3]. Among sugar alcohols can be listed hydrogenated monosaccharides (sorbitol, mannitol), hydrogenated disaccharides (isomalt, maltitol, lactitol) and mixtures of hydrogenated mono-diand/or oligosaccharides (hydrogenated starch hydrolysates) [1,2,4].Polyols are naturally present in smaller quantities in fruits as well as in certain kinds of vegetables or mushrooms, and they are also regulated as either generally recognized as safe or food additives [5][6][7]. Food additives are substances that are added intentionally to foodstuffs in order to perform certain technological functions such as to give color, to sweeten or to help in food preservation.Abstract Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers' food products awareness. Food industry has responded people's demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food ...

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Section: Xylitolmentioning

confidence: 99%

Section: Properties and Applicationsmentioning

confidence: 99%

Section: Properties and Applicationsmentioning

confidence: 99%

Section: Lactitolmentioning

confidence: 99%

“…1). It is produced from lactose by a catalytic hydrogenation using Raney nickel as the catalyst [45][46][47].…”

Section: Lactitolmentioning

confidence: 99%

See 3 more Smart Citations

Sugar alcohols—their role in the modern world of sweeteners: a review

Grembecka

2015

Eur Food Res Technol

336

296

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Advances in Milk Fractionation for Value Addition

González

Pemmaraju

Banavara

2017

Food Processing By‐Products and Their Utilization

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The biotechnological potential of whey

Ryan

Walsh

2016

Rev Environ Sci Biotechnol

137

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1Whey is a highly polluting by-product of cheese and casein powder manufacturing with 2 worldwide production of whey is estimated at around 190×10 6 ton/year and growing. Historically 3 whey was considered a burdensome, environmentally damaging by-product. In the last decades 4 however, much research has gone into finding viable alternatives for whey rather than just 5 disposing of it. Multiple biotechnological avenues have been explored and in some cases 6 exploited to turn this waste product into a valuable commodity. Avenues explored include 7 traditional uses of whey as both an animal and human food to the more advanced uses such as 8 the use of whey protein as health promoters and the potential of whey to be used as a feed stock 9to manufacture a whole range of useful substances e.g. ethanol. 10

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Lactitol

Cited by 5 publications

References 15 publications

Sugar alcohols—their role in the modern world of sweeteners: a review

Sugar alcohols—their role in the modern world of sweeteners: a review

Advances in Milk Fractionation for Value Addition

The biotechnological potential of whey

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