Lactulose (food grade), alias 4-O-β-D-galactopyranosyl-D-fructose, is a disaccharide composed of galactose and fructose, which does not exist in nature. Usually lactulose comes as a syrupy product. Lactulose has important physiological and pharmacological functions, and is widely used in many fields such as clinical medicine, health care products and food additives.

lactulose (food grade) traits:
Hexagonal flake crystals. Sweet, sweeter than lactose, but not as good as sucrose. Hydrolysis in acid produces galactose and fructose.
The application of lactulose (food grade) 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, soft candy 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 (food grade) can replace sorbitol to avoid moisture absorption 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.