The application of Lactitol is largely in the replacement of sucrose. Products using this sweetener can be used as low-calorie, sugar-free, caries-free and suitable for diabetics. Lactitol is used in the production of a wide variety of confectionery such as chocolate, hard candy, caramel, fondant and chewing gum, as well as ice cream and baked goods. All of these products demonstrate the versatility of Lactitol as a bulk sweetener.

In the production of chewing gum, Lactitol can replace sorbitol to avoid moisture absorption during production and storage. This means that cheaper packaging materials can be used, which also has a positive impact on the environment. In hard and soft candies, the mixture of Lactitol and maltitol syrup is similar to traditional confectionery products in terms of processing and quality of the final product.
In addition, Lactitol can be used as a quality improver in livestock feed to improve animal liking, and can also promote the proliferation of bifidobacteria in animals. It can be used as an excipient for preparations in medicine, and it is also used in cosmetics such as toothpaste, cigarettes, and lipstick. With the diversification of food and the continuous improvement of the comprehensive quality of color, aroma and taste, Lactitol as a new functional sweetener has been paid more and more attention and development.