The finished product of lactulose crystalline powder is a light yellow clear viscous body with a sweet taste. Its crystals are white irregular powder. Its sweetness is equivalent to that of lactose less than sucrose, about 48% to 60% of sucrose, with a cool and mellow feeling, viscosity Low, low calorific value, high safety and good stability.

The application of lactulose crystalline powder largely lies in the replacement of sucrose. Products using this sweetener are available as low-calorie, sugar-free products. Lactulose 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 lactulose as a bulk sweetener.
In the manufacture of chewing gum, lactulose crystalline powder can replace sorbitol to avoid hygroscopicity during manufacture 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 lactulose and maltitol syrup is similar to traditional confectionery products in terms of processing and quality of the final product.
for biochemical research. ;Used as an indirect nutritional supplement in the industry, can be added to fresh milk and beverages. Lactulose crystalline powder is a multiplication factor of Bifidobacterium, a beneficial bacteria in the human intestine, which can help digest and absorb protein, lactose, and produce B vitamins.