อาหารหวานเกรดอาหารผง

  Derived from lactose through the process of chemical hydrogenation, lactitol is a type ofcarbohydrate that contains both galactose and sorbitol. Due to its chemical composition, lactitois classified as a poorly digestible carbohydrate or sugar alcohol, which is used as a sugarsubstitute in various food products.

Diabetes mellitus. Lactitol has a low glycemic index (GI = 5); it has a negligible effect on blood glucose or insulin levels.

• Lactitol is commercially available as a dry anhydrous lactitol or lactitol monohydrate, which contains water; both appear as white crystalline powders
• 40% as sweet as sucrose and has almost no cooling effect
• Not hygroscopic – does not readily attract moisture from the air
• Solubility in water at 77 °F (25° C) = 57 g/100 g solution
• Melting point = 295° F (146° C)
• Heat stability >320° F (>160° C)
• Does not undergo the Maillard browning reaction