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E966 Lactitol is a sugar alcohol used as a sweetener, bulking agent, and texturizer in sugar-free and reduced-sugar foods, and E966 Lactitol is valued for mild sweetness, low cariogenicity, and good stability in many confectionery and bakery systems.
E966 Lactitol provides less sweetness than sucrose, so E966 Lactitol is often combined with high-intensity sweeteners to achieve sugar-like sweetness while maintaining bulk and mouthfeel.
E966 Lactitol is commonly produced by hydrogenating lactose, and E966 Lactitol is supplied as a crystalline powder or granules for dry processing and confectionery manufacture.
CAS Number: 585-86-4
EC Number: 209-566-5
Molecular Formula: C12H24O11
Molecular Weight: 344.31 g/mol
Synonyms: E966 Lactitol, Lactitol, Lactitol Monohydrate (common supply form), Lactitol Powder, Lactitol Sweetener, Lactitol Sugar Alcohol, Lactitol Bulking Agent, Lactitol Polyol, Sweetener E966, Lactitol Food Additive, Lactitol for Sugar-Free Candy, E966, Lactitol for Baked Goods
APPLICATIONS
E966 Lactitol is used in sugar-free chocolates and chocolate-like products to replace sugar while maintaining bulk and smooth mouthfeel.
E966 Lactitol is incorporated into chocolate fillings to provide structure and reduce sugar content in compatible systems.
E966 Lactitol is used in pralines and nut pastes to improve texture stability and reduce sugar crystallization issues.
E966 Lactitol is used in sugar-free hard candies and boiled sweets as a bulking agent to support texture and reduce stickiness in compatible formulations.
E966 Lactitol is incorporated into molded candies to improve processing stability and reduce crystallization defects.
E966 Lactitol is used in lozenges and compressed confectionery to provide bulk and stable sweetness when combined with high-intensity sweeteners.
E966 Lactitol is used in baked goods to retain moisture and delay staling, improving softness over shelf life.
E966 Lactitol is incorporated into cakes and muffins to improve tenderness and reduce dryness in reduced-sugar designs.
E966 Lactitol is used in cookies and bars to improve chewiness and reduce hardening during storage.
E966 Lactitol is used in fillings and dessert sauces to provide body and sweetness while reducing sucrose crystallization risk.
E966 Lactitol is incorporated into fondant and cream fillings to improve smoothness and moisture stability.
E966 Lactitol is used in caramel and toffee systems to improve texture and reduce graining in compatible formulations.
E966 Lactitol is used in ice cream and frozen desserts to control freezing point and improve texture in reduced-sugar formulations.
E966 Lactitol is incorporated into frozen dairy desserts to improve scoopability and reduce iciness.
E966 Lactitol is used in non-dairy frozen desserts to provide body and stable sweetness in compatible systems.
E966 Lactitol is used in dietetic and diabetic-friendly foods as a bulk sweetener and texturizer in compatible formulations.
E966 Lactitol is incorporated into meal replacement bars to support texture, chewiness, and moisture retention.
E966 Lactitol is used in protein bars to reduce sugar while maintaining soft bite and shelf stability.
E966 Lactitol is used in pharmaceutical and nutraceutical products as a sweetener and excipient in chewables and lozenges.
E966 Lactitol is incorporated into oral care products to provide sweetness without promoting tooth decay.
E966 Lactitol is used in supplement tablets to improve taste and mouthfeel in reduced-sugar formats.
E966 Lactitol is valued because E966 Lactitol provides stable bulk sweetness with low cariogenicity and good texture performance, but E966 Lactitol often requires blending with high-intensity sweeteners to reach desired sweetness.
E966 Lactitol is used as a bulk sweetener in sugar-free confectionery.
E966 Lactitol provides mild sweetness with reduced calories compared with sucrose.
E966 Lactitol helps build body and texture where high-intensity sweeteners alone cannot.
E966 Lactitol is used in sugar-free chocolate to replace sucrose in some formulations.
E966 Lactitol supports bulk sweetness and smooth texture in chocolate systems when properly processed.
E966 Lactitol helps reduce added sugar while keeping a pleasant mouthfeel.
E966 Lactitol is used in sugar-free chocolate fillings and praline creams to provide sweetness and body.
E966 Lactitol supports smooth texture and reduced graining in fat-based fillings.
E966 Lactitol helps reduce sucrose crystallization risk in creamy centers.
E966 Lactitol is used in sugar-free hard candies as part of polyol systems in some formulations.
E966 Lactitol supports reduced cariogenic potential compared with sucrose.
E966 Lactitol helps reduce sugar content while maintaining bulk and sweetness.
E966 Lactitol is used in sugar-free mints and pressed candies as a bulking sweetener.
E966 Lactitol supports good compressibility in tableting of mints in some systems.
E966 Lactitol helps provide a clean sweetness profile in compressed sweets.
E966 Lactitol is used in chewing gum as a bulking sweetener and texture modifier in some formulations.
E966 Lactitol supports stable sweetness and chew softness.
E966 Lactitol helps reduce hardening of gum base over shelf life in some systems.
E966 Lactitol is used in sugar-free gummies and jellies to provide bulk sweetness and texture.
E966 Lactitol supports stable chew texture when combined with gelatin or pectin systems.
E966 Lactitol helps reduce sugar while maintaining mouthfeel.
E966 Lactitol is used in sugar-free toffees and caramels to provide chew and smooth texture in some systems.
E966 Lactitol supports stable viscosity and reduced crystallization in chewy confections.
E966 Lactitol helps maintain a soft bite without sucrose.
E966 Lactitol is used in bakery products as a sugar replacer in reduced-sugar cakes and muffins.
E966 Lactitol supports sweetness and bulk while lowering sucrose content.
E966 Lactitol helps maintain crumb softness and structure in reduced-sugar bakery.
E966 Lactitol is used in cookies and biscuits to reduce sugar while maintaining texture in some formulations.
E966 Lactitol supports sweetness and bulk in baked goods with controlled browning.
E966 Lactitol helps reduce sugar content while keeping acceptable bite.
E966 Lactitol is used in reduced-sugar frosting and icings to provide sweetness and viscosity.
E966 Lactitol supports smooth texture and stable spreadability in sugar-reduced icings.
E966 Lactitol helps reduce crystallization and gritty texture in frostings.
E966 Lactitol is used in protein bars and nutrition bars as a sweetener and binder in some formulations.
E966 Lactitol supports cohesive texture and reduced crumbliness in bar matrices.
E966 Lactitol helps deliver sweetness while lowering added sugar.
E966 Lactitol is used in breakfast bars and snack products to reduce sugar and maintain structure.
E966 Lactitol supports stable texture and reduced stickiness compared with some syrups.
E966 Lactitol helps improve bite and reduces sweetness spikes.
E966 Lactitol is used in ice cream and frozen desserts to reduce sugar and influence freezing point.
E966 Lactitol supports sweetness and improved scoopability in some frozen systems.
E966 Lactitol helps reduce iciness by contributing to freezing point depression.
E966 Lactitol is used in sorbets and fruit ices to improve texture and reduce sugar load in some recipes.
E966 Lactitol supports smoother mouthfeel in frozen desserts.
E966 Lactitol helps stabilize sweetness perception at freezer temperatures.
E966 Lactitol is used in dairy desserts such as puddings to provide sweetness and body with reduced sugar.
E966 Lactitol supports smooth mouthfeel and stable viscosity.
E966 Lactitol helps reduce crystallization and gritty texture in chilled desserts.
E966 Lactitol is used in flavored syrups and dessert toppings to provide sweetness and body with reduced sugar.
E966 Lactitol supports viscosity and pourability in syrup products.
E966 Lactitol helps reduce crystallization and sugar settling.
E966 Lactitol is used in tabletop sweetener tablets and chewable sweetener products as a bulk carrier.
E966 Lactitol supports pleasant mouthfeel and stable sweetness in sweetener formats.
DESCRIPTION
E966 Lactitol is a disaccharide polyol produced by hydrogenating lactose, and E966 Lactitol provides mild sweetness and bulking performance in sugar-free foods.
E966 Lactitol is less sweet than sucrose, so E966 Lactitol is frequently used as a bulk carrier while high-intensity sweeteners provide the main sweetness intensity.
E966 Lactitol helps control crystallization and moisture because polyols interfere with sugar crystal growth and influence water binding, supporting smooth textures in candies and fillings.
E966 Lactitol is used in chocolate and confectionery because E966 Lactitol provides bulk with a relatively mild cooling effect compared with some other polyols.
E966 Lactitol may cause laxative effects when consumed in excess, and the effect depends on total polyol intake and individual sensitivity.
E966 Lactitol should be used according to applicable food additive regulations and good manufacturing practices for the target market.
E966 Lactitol is typically supplied as a white crystalline powder or granules, and particle size can be selected to optimize dissolution and processing behavior.
E966 Lactitol should be stored in tightly closed containers to prevent moisture changes and contamination.
E966 Lactitol should be handled with good hygiene and dust control practices during bulk powder processing.
E966 Lactitol is a sugar alcohol produced by hydrogenation of lactose and is used as a bulk sweetener.
E966 Lactitol is typically supplied as a white crystalline powder with mild sweetness.
E966 Lactitol provides bulk and mouthfeel and is often combined with high-intensity sweeteners to reach target sweetness.
E966 Lactitol is widely used in sugar-free chocolate and confectionery because it supports stable texture and low cariogenic potential.
E966 Lactitol generally provides less cooling effect than some other polyols, which can be desirable in chocolate systems.
PROPERTIES
Chemical Formula: C12H24O11
Molecular Weight: 344.31 g/mol
Common Name: E966 Lactitol
Chemical Type: Polyol (sugar alcohol); hydrogenated lactose derivative
Appearance: White crystalline powder or granules
Odor: Odorless
Taste: Mild sweetness; clean taste; slight cooling effect
Sweetness Intensity: Approximately 30–40% of sucrose (application dependent)
Solubility: Soluble in water; solubility increases with temperature
Melting Point: Typically decomposes on heating; thermal behavior is grade dependent
Hygroscopicity: Low to moderate (grade dependent)
Freezing Point Depression: Moderate; supports frozen dessert texture
Stability: Stable under normal storage and typical food processing conditions
Storage Temperature: 15–30°C, tightly closed, dry
Shelf Life: Typically 24–36 months in original sealed packaging (supplier dependent)
FIRST AID
Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during powder handling.
Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.
Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs.
Excess consumption may cause laxative effects in sensitive individuals.
Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.
HANDLING AND STORAGE
Handling:
Use appropriate PPE including gloves and safety glasses for bulk handling.
Avoid generating dust and avoid inhalation of fine powder.
Maintain good hygiene and clean-up practices in handling areas.
Ventilation:
Use general ventilation for normal handling.
Use local exhaust where dust may be generated during powder transfer.
Minimize airborne particulate accumulation in enclosed areas.
Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent caking and maintain free-flowing behavior.
Keep containers properly labeled and protected from contamination.
Spill and Leak Procedures:
Sweep up spilled powder and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues to prevent slip hazards if powder becomes wet.
Handling Precautions:
Blend E966 Lactitol with suitable high-intensity sweeteners when higher sweetness is required because E966 Lactitol is less sweet than sucrose.
Consider labeling requirements and consumer tolerance because high intake of E966 Lactitol can cause laxative effects.
Rotate stock using FIFO practices to maintain consistent quality and predictable performance.
