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E 966 is a sugar alcohol used as a replacement bulk sweetener for low calorie foods with 30–40% of the sweetness of sucrose.
E 966 is also used medically as a laxative.
E 966 also promotes colon health as a prebiotic.
CAS: 585-86-4
MF: C12H24O11
MW: 344.31
EINECS: 209-566-5
Because of poor absorption, E 966 only has 2–2.5 kilocalories (8.4–10.5 kilojoules) per gram, compared to 4 kilocalories (17 kJ) per gram for typical saccharides.
Hence, E 966 is about 60% as caloric as typical saccharides.
E 966 is listed as an excipient in some prescription drugs.
E 966 a sugar alcohol in calorie controlled foods.
E 966 is partly absorbed and metabolised as glucose by the body; the remaining fraction is fermented in the large intestine.
E 966 is regarded as a nontoxic and nonirritant substance.
E 966 is not fermented significantly in the mouth, and is not cariogenic.
E 966 is not absorbed in the small intestine, but is broken down by microflora in the large intestine, and is metabolized independently of insulin.
In large doses E 966 has a laxative effect; therapeutically, 10–20 g daily in a single oral dose is administered for this purpose.
E 966 is a disaccharide sugar alcohol derived from lactose by reduction of its glucose moiety.
E 966 has not been found in nature.
E 966 is about 0.4 times as sweet as sucrose.
In vitro studies with galactosidase-containing enzyme preparations have demonstrated that E 966 is hydrolyzed only very slowly.
In incubations with human intestinal biopsies, E 966 has been shown that the human intestinal mucosa does not exhibit any significant dis accharidase activity with lactitol as a substrate.
The hydrolytic activities towards E 966 and isomalt were only 1.3% of those towards lactose and isomaltulose, respectively.
Corresponding exper iments with intestinal preparations of germ-free pigs and convention ally kept minipigs gave similar results.
These observations indicate that E 966 is the most slowly digested disaccharide sugar alcohol.
However, in vitro investigations with intestinal enzyme prepara tions provide only relative figures on hydrolysis rates.
Experiments with humans and 14C-labeled lactitol during jejunal perfusion indi cate that E 966 is virtually not assimilated by the human small intestine.
After passage through the small intestine, ingested E 966 reaches the bacterially colonized segments of the gut where intensive fermentation takes place.
Short-chain fatty acids (acetate, propionate, butyrate) are the major fermentation end products which are subsequently further metabolized by the host.
E 966 is slowly fermented in growing cultures by some strepto cocci, actinomyces and lactobacilli.
When fed at 25% of the diet to rats that had been inoculated with Streptococcus mutans, E 966 was about equally as cariogenic as sorbitol and significantly less cariogenic than sucrose.
Test candies and chocolates sweetened by E 966 are hypoacidogenic in humans tested by plaque pH telemetry.
Boiled sweets made with 100% E 966 are rough in texture owing to crystallization, and caused some gastrointestinal upsets in human volunteers.
Since E 966 has only one-third the sweetness of sucrose, sweets need an additional sweetening agent for palatability.
E 966 as the monohydrate is nonhygroscopic and is stable under humid conditions.
E 966 is stable to heat and does not take part in the Maillard reaction.
In acidic solution, E 966 slowly hydrolyzes to sorbitol and galactose.
E 966 is very resistant to microbiological breakdown and fermentation.
Store in a well-closed container.
When the compound is stored in an unopened container at 25°C and 60% relative humidity, a shelf-life in excess of 3 years is appropriate.
E 966 is a polyol that is used as a sweetener and has the potential to cause diarrhea.
E 966 belongs to the group of sugar alcohols, which are not completely digested by humans.
E 966 is produced from lactose, which is derived from milk.
The main clinical relevance of E 966 is its high intestinal permeability, low caloric value, and ability to lower blood glucose levels in diabetics.
E 966 undergoes microbial metabolism through the action of certain bacteria in the colon and can be found in products such as probiotics and food supplements.
E 966 has been shown to have beneficial effects on chronic viral hepatitis and may be used for treatment of bacterial translocation.
E 966 also inhibits pge2 production in mice with colitis, leading to decreased inflammatory responses in their small intestines and colon.
E 966 may also lead to suppression of tumor growth or promotion of apoptosis in colorectal cancer cells by inhibiting protein synthesis and cell division.
E 966, also known as lactitol, is a disaccharide alcohol sweetener derived from lactose.
E 966's chemical essence is 4-O-β-D-galactopyranose-D-sorbitol.
E 966 is a white crystal or colorless liquid and has a refreshing taste similar to sucrose.
E 966's sweetness is about the 40% of the same concentration of sucrose.
E 966 is suitable for adding to low-sweetness foods.
E 966 does not exist in nature and is made by hydrogenating and reducing the glucose group in lactose.
Easily soluble in water, slightly soluble in ethanol.
The stability is strong, and E 966 can still maintain its stability under the conditions of acid, alkali, light and high temperature.
E 966 is suitable for many foods, such as baked goods, sugar-coated candies and frozen milk-containing sweets.
E 966 has a certain health care function.
In April 1983, the Food Additives Expert Committee jointly formed by the World Food and Agriculture Organization and WHO approved the use of lactitol as a food additive and classified E 966 as a sweetener.
The daily intake of lactitol (ADI) "does not make special regulations".
Some European countries, Australia, Canada, Japan and other countries have approved the use of E 966 as a food raw material.
An application for recognized non-toxic approval for E 966 has been accepted and filed by the US Food and Drug Administration.
China has also approved the use of E 966 as a sweetener to be included in the use of health standards.
1) The existing form of E 966
The main forms of E 966 is liquid lactitol and crystalline lactitol.
Liquid E 966 is mostly a solution with a concentration of 70%.
There are three main forms of crystalline E 966: anhydrous lactitol, lactitol monohydrate and lactitol dihydrate.
The melting point of anhydrous E 966 is 146 ℃, the melting range of lactitol monohydrate is 94~97 ℃, and the melting range of lactitol dihydrate is 70~80 ℃.
2) Flavor and sweetness of E 966
As a sweetener, E 966 has a refreshing and aftertaste similar to sucrose.
E 966 is about the 40% of the same concentration of sucrose.
E 966 is suitable for adding to low-sweetness foods.
When high-sweetness foods are added, they need to be combined with high-strength sweeteners such as aspartame and sodium cyclamate (containing 10% lactol and 0.03% aspartame, or 0.03% sodium cyclamate, or 0.013% sodium saccharin, whose sweet, the sweet taste is very close to the cane pond, and E 966 can maintain the unique flavor and characteristics of the food.
3) Viscosity and solubility of lactitol
E 966 is easily soluble in water and dimethyloxite, slightly soluble in ethanol, and almost insoluble in chloroform, ether and ethyl acetate.
At room temperature, the solubility of E 966 is similar to that of sucrose; at lower temperature, its solubility is less than that of sucrose.
E 966 dissolution is an exothermic process.
The heat of dissolution of E 966 monohydrate is one 12.7cal/g at 25 ℃.
The viscosity of E 966 and sucrose at the same concentration is similar.
4) Hygroscopicity and moisture retention of E 966
At the same relative humidity, the hygroscopicity of E 966 is much lower than that of sorbitol and xylitol.
When the relative humidity is low, the hygroscopicity of E 966 and mannitol is similar; when the relative humidity is above 85%, the hygroscopicity of lactitol is slightly stronger than mannitol.
In addition, E 966 has good moisturizing properties, can maintain the humidity and flavor of food, and prevent the taste of food from getting worse due to dryness.
5) Freezing point drop
Like other sugars and salts, the aqueous solution of E 966 will cause the freezing point to drop.
The degree of decline is similar to that of sucrose.
The freezing temperature is higher than that of glucose and fructose.
The cooling reaction is very mild, not as severe as xylitol and sorbitol.
6) Stability of E 966
E 966 has strong thermal stability.
Crystalline E 966 starts to lose crystal water when heated to 100 ℃ at high temperature, and only slightly changes in color when it is 200 ℃ or above.
Intramolecular dehydration occurs when heated to 250 ℃ or above, resulting in milk caramel and low molecular weight sugar alcohol decomposition products.
E 966 has good acid and alkali resistance.
The 10% lactose alcohol solution remained stable after heating at 100 ℃ for 1h under the condition of puffed ph 13 (adjusted with sodium hydroxide) without discoloration reaction. The degradation rates of 10% lactose alcohol solution were 5.6% and 1.4% respectively after heating at 100 ℃ for 4 hours at pH 1 and 2 (adjusted by hydrochloric acid).
There was no discoloration reaction.
The decomposition products were mainly sorbitol and galactitol.
There is no carbonyl group in the structure of E 966, which is a non-reducing sugar alcohol, so lactitol will not undergo Maillard reaction with amino compounds such as milk protein and amino acid.
E 966 Chemical Properties
Melting point: 146°
Alpha: D23 +14° (c = 4 in water)
Boiling point: 788.5±60.0 °C(Predicted)
Density: 1.69±0.1 g/cm3(Predicted)
Storage temp.: Hygroscopic, Refrigerator, under inert atmosphere
Solubility: Slightly soluble in ethanol (95%) and ether.
Soluble 1 in 1.75 of water at 20°C; 1 in 1.61 at 30°C; 1 in 1.49 at 40°C; 1 in 1.39 at 50°C.
pka: 12.84±0.70(Predicted)
Form: Solid
Color: White to Off-White
LogP: -3.11
E 966 occurs as white orthorhombic crystals.
E 966 is odorless with a sweet taste that imparts a cooling sensation.
E 966 is available in powdered form and in a range of crystal sizes.
The directly compressible form is a water-granulated product of microcrystalline aggregates.
Uses
E 966 is listed as an excipient in some prescription drugs, such as Adderall.
E 966 is a sugar alcohol used as a replacement bulk sweetener for low calorie foods.
E 966 is also used medically as a laxative.
E 966 is used as a noncariogenic replacement for sucrose.
E 966 is also used as a diluent in solid dosage forms.
A direct-compression form is available, as is a direct-compression blend of lactose and E 966.
E 966 is also used therapeutically in the treatment of hepatic encephalopathy and as a laxative.
E 966 can be used by all religious groups, vegans and vegetarians.
The term carbohydrate alcohol is a chemical definition; E 966 does not contain alcohol (ethanol).
E 966 is a laxative and is used to prevent or treat constipation, e.g., under the trade name Importal.
In February 2020, E 966 was approved for use in the United States as an osmotic laxative for the treatment of chronic idiopathic constipation (CIC) in adults.
E 966 in combination with Ispaghula husk is an approved combination for idiopathic constipation as a laxative and is used to prevent or treat constipation.
E 966 is used in a variety of low food energy or low fat foods.
High stability makes E 966 popular for baking.
E 966 is used in sugar-free candies, cookies (biscuits), chocolate, and ice cream, with a sweetness of 30–40% that of sucrose.
Application of E 966 in Food
1) Hard Candy and Fudge
E 966 has a high glass transition temperature and can completely replace sucrose to prepare very good glass low-sugar hard candy.
E 966 has low hygroscopicity, can be used alone to prepare hard candy, will not produce anti-sand, closed and other bad quality candy, and do not need to use higher price anti-moisture special packaging, using ordinary packaging.
E 966 can also be used as an anti-crystallization agent and other sugar alcohols to prepare hard candies.
In the production of soft candy, E 966 can also completely obtain sucrose to prepare low-sugar soft candy, and there is no need to change the production process.
If the sweetness is not enough, a high-power sweetener can be appropriately added.
2) Pressed Sugar
E 966 is a very ideal tablet excipient because of its very low hygroscopicity.
Low hygroscopicity can guarantee and extend shelf life.
In addition, the solubility of E 966 is better, which can ensure the taste of the final product.
E 966 is non-cariogenic, so it is especially suitable for children's products, such as sugar-free vitamin tablets.
3) Chewing Gum
E 966 dissolves and absorbs heat, and it feels cool when eaten, so it meets the requirements of chewing gum ingredients.
E 966 is often used instead of sorbitol as a volume filler.
The advantage of E 966 is its low hygroscopicity, and the use of lactitol does not require expensive air conditioning equipment.
E 966 can help improve the taste.
Compared with mannitol, E 966 has good solubility and avoids the taste of chewing gum.
And E 966 chewing gum can maintain a flexible taste during a long storage period.
2. Application in Low-sugar Baked Food
Baked foods containing E 966 have the same texture, volume and shelf life characteristics as products using sucrose.
One of the important characteristics of some baked foods (such as biscuits) is brittleness.
E 966 has low hygroscopicity.
Using E 966 instead of sucrose can keep the prepared product brittleness and meet the product requirements, while other sugar alcohols (Such as sorbitol, xylitol, etc.) instead of sucrose, the brittleness of biscuits will be lost after a few hours.
Some baked food (such as cake, bread) is one of the important characteristics of soft, E 966 moisturizing better, with lactitol instead of sucrose, can maintain the moisture in the preparation of food, make E 966 soft, palatable taste.
3. Application in Low-sugar Beverages
Traditional beverages are sucrose as a sweetener, which is a high-calorie food.
E 966 is not suitable for special people such as diabetes and obesity.
E 966 has good stability and can maintain the color, aroma and taste of the beverage.
In the beverage made with E 966 as a sweetener, lactitol mainly improves the sweetness of the beverage and gives it a cool and delicious flavor.
E 966 is a low-calorie sweetener, and the prepared beverage is a low-sugar beverage, which meets the needs of special people.
4. Application in Chocolate
E 966 has been successfully applied to the production of sugar-free chocolate.
The refining temperature of the E 966 monohydrate formula is controlled at 60°C, so that the crystalline water can be stably combined without absorbing moisture in the air.
Above this temperature, the viscosity of chocolate sugar blanks increases.
Anhydrous E 966 is especially suitable for chocolate production.
Because there is no crystal water, E 966 will be more stable.
Using anhydrous E 966, the refining temperature can be as high as 80°C, which allows for a stronger aroma and improves production efficiency.
The coolness of anhydrous E 966 is weaker than that of lactitol monohydrate, which can reflect the mild taste of chocolate.
In addition, E 966 can avoid the unpleasant taste of chocolate usually brought by sugar alcohol.
5. Application in Ice Cream
The ice cream made with E 966 has good dissolving properties and structure.
E 966's sweet taste is pure, there is no aftertaste, but the sweetness is low.
The aqueous solution of E 966 will reduce the freezing point.
When the concentration is 20%(w/w), the freezing point is 1.5 ℃; When 50%, E 966 is 3 ℃.
This characteristic will affect the freezing point, hardness, melting and other characteristics of ice cream.
When preparing ice cream, you should pay attention to adjusting the formula.
6. Application in Health Food
E 966 has the functions of low energy, increasing beneficial flora, facilitating laxative and protecting liver, and its application in the field of health food is becoming more and more extensive.
Content Analysis
Basic principles lactitol and other polyol byproducts obtained in the production of E 966 were analyzed by high pressure liquid chromatography.
The major polyol by-products include hexitol alcohols such as sorbitol, mannitol, and galactitol, and oligomeric polyols such as polyhydroxy straight sugar alcohols.
The instrument has a high-pressure liquid chromatograph with the ability to increase the temperature, a differential refractive index detector, and a 0.45 μm membrane filter mounted in front of the column.
The column used was 7.8 × and the packing was ion exchange resin Aminex HPX 87 (calcium type).
Or a corresponding column for the analysis of carbon hydride.
The eluent used was degassed water.
Operation the column was adjusted to 85 °c.
The flow rate of the eluate through the column was corrected at 0.6/min.
A standard solution containing 40% by weight of E 966 was accurately prepared, and 10 μl of the solution was injected into the column, and the chromatographic peak of lactitol and subsequent retention time of each sugar alcohol was recorded.
The retention times of the polyols such as E 966 analyzed by the above column were: lactitol 12min; Ribitol 15min; Erythritol 16min; Mannitol 18min; Galactitol 20min; Sorbitol 21min.
In the measurement, the sample solution was injected under the above conditions and compared with a known purity E 966 standard sample.
For other polyols, the area of all peaks from E 966 to Sorbitol was determined first.
The total area shall not be greater than 2.5% of the dry weight in the sample.
Synonyms
lactitol
585-86-4
Importal
4-O-beta-D-Galactopyranosyl-D-glucitol
D-lactitol
lactositol
Lactosit
Miruhen
lactitolum
lactobiosit
Lacitol
Lactit
Milchen
Finlac dc
Lactitol acm 50
Lacty (saccharide)
LACTITOL ANHYDROUS
L2B0WJF7ZY
NSC 231323
NSC-231323
INS NO.966
CHEBI:75323
INS-966
Lactitol hydrate
D-Glucitol, 4-O-beta-D-galactopyranosyl-
E-966
DSSTox_CID_24247
DSSTox_RID_80133
DSSTox_GSID_44247
Emportal
Oponaf
BLI-400
(2S,3R,4R,5R)-4-(((2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,5,6-pentaol
CAS-585-86-4
NSC-759131
Lactitolum [INN-Latin]
UNII-L2B0WJF7ZY
Lactitol [INN:BAN:NF]
Floralac
Portolac
CCRIS 7077
Lactosit Miruhen
NSC231323
HSDB 7970
NCGC00166295-01
Importal (TN)
EINECS 209-566-5
Pizensy (TN)
Lactitol (NF/INN)
LACTITOL [INCI]
LACTITOL [INN]
LACTITOL [MI]
LACTITOL [USP-RS]
LACTITOL [WHO-DD]
SCHEMBL3849
CHEMBL1661
Lactitol, analytical standard
LACTITOL [ORANGE BOOK]
DTXSID9044247
HMS3264E13
Pharmakon1600-01301027
HY-N7104
ZINC5225520
Tox21_112397
MFCD00079407
NSC760415
s5368
4-beta-D-galactopyranosyl-D-glucito1
AKOS030228540
Tox21_112397_1
CCG-213712
DB12942
NSC-760415
NCGC00263893-02
(2S,3R,4R,5R)-4-[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexane-1,2,3,5,6-pentol
4-O-b-D-Galactopyranosyl-D-glucitol, 9CI
beta-D-galactopyranosyl-(1->4)-D-glucitol
CS-0069039
A11574
D08266
AB00698230_06
4-O-.BETA.-D-GALACTOPYRANOSYL-D-GLUCITOL
EN300-19737008
Q415020
W-109090
BRD-K40787673-001-02-1
262A7827-24F7-47EE-B528-3AF52CA860CE
WURCS=2.0/2,2,1/[h2122h][a2112h-1b_1-5]/1-2/a4-b1
(2S,3R,4R,5R)-4-((2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yloxy)hexane-1,2,3,5,6-pentaol
(2S,3R,4R,5R)-4-[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-methylol-tetrahydropyran-2-yl]oxyhexane-1,2,3,5,6-pentol
(2S,3R,4R,5R)-4-{[(2S,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}hexane-1,2,3,5,6-pentol
