Lactitol is white crystal or crystalline powder, or colorless liquid. Odorless and sweet, the sweetness is 30% to 40% of sucrose, and the calories are about half of sucrose (8.4kJ/g).

Lactitol is easily soluble in water and slightly soluble in ethanol. The pH of 10% lactitol aqueous solution is 4.5-8.5. The solubility and viscosity of lactitol at room temperature are similar to those of sucrose, and its solubility at low temperature is lower than that of sucrose. Plus, not only does lactitol not give off heat when it dissolves, it absorbs it.
Lactitol has strong stability and can still maintain its stability under the conditions of acid, alkali, light and high temperature. In addition, there is no free hydroxyl group in the molecular structure of lactitol, which is a non-reducing sugar alcohol, and cannot undergo Maillard reaction and enzymatic degradation reaction. In this way, adding Lactitol to foods requiring high temperature treatment or acid and alkaline can avoid and reduce the deterioration of the food, and better maintain the original color, aroma and taste of the food.
Lactitol is prepared from skim milk lactose, then subjected to pressure hydrogenation (100℃, 30%-40% lactose liquid, 4MPa) under nickel catalysis, filtered, purified by ion exchange resin and activated carbon, concentrated and crystallized.