Hundred Years of Lactitol: From Hydrogenation to Food Ingredient
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...
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| Autores principales: | , , , , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2020
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/73028 |
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| Sumario: | 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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| ISBN: | 978-1-83962-604-3 |
| DOI: | 10.5772/intechopen.93365 |