Lactitol is a 12-carbon sugar alcohol, which can be obtained by catalytic hydrogenation of lactose. There are anhydrous and two products containing a bound water. It is sweet and refreshing. It is often used in combination with high-intensity sweeteners. It has no aftertaste and is hygroscopic. Its relative molecular weight is similar to that of sucrose, and its influence on water activity is also similar to that of sucrose. It is stable under acidic and alkaline conditions, and is also very stable under high temperature conditions of food processing.

The main function of Lactitol is to replace sucrose, but the calories in Lactitol are relatively low, and there will be no obesity. Especially for patients with high blood sugar, taking some Lactitol properly will not affect the blood sugar in the body.
Among the candies that are usually made of lactose, such as chocolate or chewing gum, there will be a sweet taste in the mouth after eating, which will not cause dental caries. Lactitol is suitable for many foods, such as baked goods, sugar-coated candies, and frozen dairy desserts.