Lactitol: Production, properties, and applications

Martínez‐Monteagudo, Sergio I.; Enteshari, Maryam; Metzger, L. E.

doi:10.1016/j.tifs.2018.11.020

Cited by 39 publications

(24 citation statements)

References 61 publications

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“…Figure 1 illustrates selected milestones of lactitol over the past 100 years. A comprehensive review of the technological advancements of lactitol can be found elsewhere [1]. Chemical catalysis was perhaps the first great contributor to the advancement of lactitol.…”

Section: Historical Timelinementioning

confidence: 99%

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Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

Martínez‐Monteagudo¹,

Rathnakumar²,

Enteshari³

et al. 2020

Lactose and Lactose Derivatives

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The first report on the synthesis of lactitol dates back to the early 1920s. Nearly 100 years have passed since then, and the applications of lactitol have exceeded its original purpose. Currently, lactitol is used in bakery, confectionery, chocolate, desserts, chewing gum, cryoprotectant, delivery agent, and stabilizer in biosensors. Lactitol is the main reaction product derived from the hydrogenation of lactose. This chapter is aimed at providing a succinct overview of the historical development of lactitol, a summary of its synthesis, and an overview of its properties and applications.

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Section: Historical Timelinementioning

confidence: 99%

“…The first attempts of lactitol synthesis were made about 100 years ago. Since then, the synthesis of lactitol has evolved into a highly efficient process with a projected production of 1.9 million metric tons by 2022 [1]. In a nutshell, the synthesis consists in the incorporation of a hydrogen ion into the carbonyl group of lactose.…”

Section: Introductionmentioning

confidence: 99%

Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

Martínez‐Monteagudo¹,

Rathnakumar²,

Enteshari³

et al. 2020

Lactose and Lactose Derivatives

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“…Lactose (LA) presents technological challenges, such as poor solubility and low sweetness index, as well as malabsorption by a certain population, which has limited its further utilization [ 6 ]. Consequently, there is a considerable industrial interest to further utilize LA as a feedstock for the production of lactose-based ingredients [ 7 , 8 ]. As a feedstock, lactose has the potential to undergo different reactions leading to the formation of value-added compounds.…”

Section: Introductionmentioning

confidence: 99%

One-Pot Synthesis of Lactose Derivatives from Whey Permeate

Enteshari

Martínez‐Monteagudo

2020

Foods

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The simultaneous production of lactulose (LAU), lactobionic acid (LBA), and organic acids from sweet and acid whey permeate (SWP and AWP) via catalytic synthesis (5% Ru/C) was studied in a continuous stirred-tank reactor. At selected conditions (60 °C, 60 bar, and 600 rpm), a maximum conversion of lactose (37 and 34%) was obtained after 90 min for SWP and AWP, respectively. The highest yield calculated with respect to the initial concentration of lactose for LAU was 22.98 ± 0.81 and 15.29 ± 0.81% after only 30 min for SWP, and AWP, respectively. For LBA, a maximum yield was found in SWP (5.23%) after 210 min, while about 2.2% was found in AWP. Six major organic acids (gluconic, pyruvic, lactic, formic, acetic, and citric acid) were quantified during the one-pot synthesis of lactose.

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“…One of the advantages of lactitol used as sweetener is that it can be metabolized by saccharolytic bacteria providing only 2 kcal/g. It also exerts properties such as cryoprotectant, dryoprotectant, stabilizer agent, hydrogel delivering bioactive compounds and additive for the development of biosensors [19]. Several human health benefits have been associated to lactitol intake.…”

Section: Introductionmentioning

confidence: 99%

Value-Added Compounds with Health Benefits Produced from Cheese Whey Lactose

Guevara-Alvarado¹,

Gutiérrez‐Méndez²,

Carrillo-Pérez³

et al. 2020

Lactose and Lactose Derivatives

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Cheese whey (CW) is the yellow-green liquid main by-product from cheese manufacturing. Historically, it has been recognized as a major environmental pollutant. Nowadays, it represents a source of high-quality nutrients, such as lactose. Enzymatic bioprocesses, chemical synthetic reactions and microbial bioprocesses use lactose as substrate to obtain relevant derivatives such as lactitol, lactulose, lactosucrose, sialyllactose, kefiran and galacto-oligosaccharides. These lactose derivatives stimulate the growth of indigenous bifidobacteria and lactobacilli improving the intestinal motility, enhancing immunity and promoting the synthesis of vitamins. Also, they have versatile applications in pharmaceutical, biotechnological and food industries. Therefore, this book chapter shows the state of the art focusing on recent uses of CW lactose to produce value-added functional compounds and discusses new insights associated with their human health-promoting effects and well-being.

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Lactitol: Production, properties, and applications

Cited by 39 publications

References 61 publications

Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

One-Pot Synthesis of Lactose Derivatives from Whey Permeate

Value-Added Compounds with Health Benefits Produced from Cheese Whey Lactose

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