Popular Article www.vigyanvarta.com Vol-2 Issue-2 Sindhav et. al. (2021)
LACTITOL- A Potent Non-Nutritive Sweetener Rohit G. Sindhav*, Tanmay Hazra, Mitul Bumbadiya and C. V. K. Sudheendra
Assistant Professor, College of Dairy Science, Kamdhenu University, Gujarat-365601
Corresponding Author Rohit G. Sindhav Email: [email protected] OPEN ACCESS
Keywords Constipation, Diabetes, Prebiotic, Sugar, Sweetener
How to cite this article: Sindhav, R. G., Hazra, T., Bumbadiya, M. and Sudheendra, C. V. K. 2021. LACTITOL- A potent Non-Nutritive Sweetener. Vigyan Varta 2(2): 30-33.
ABSTRACT Sugar replacer are gaining special attention from food researchers and food industry now these days. Lactitol is a sugar alcohol low calorie sweetener derived from lactose. Since a long time, it is prescribed by doctors as a laxative agent for the treatment of chronic constipation. Apart from prebiotic effect lactitol possess anti-carcinogenic as well as anti- cariogenic effect. It is stable under a wide range of pH (3–9). Therefore, it is widely used for manufacturing of low-calorie bakery products as well as chocolates, ice-cream etc. These products are extremely beneficial for weight management or other life style-oriented disease like diabetes or heart related problems.
INTRODUCTION consumptions are equally essential for obesity management. Sugar is a very essential and ince last decade lifestyle related disease important ingredient for manufacturing of like obesity has been proved a major different beverages and processed foods. In S cause of serious health issues throughout hectic life schedule, processed food the world. Obesity related diseases are one of consumption is highly trending throughout the the major epidemiological challenge world. So, consumption of sugar is increasing; throughout world for both developed as well therefore obesity, diabetes types life style- under developed countries. Researchers able to oriented diseases are predominated these recent find the obesity has positive co-relation with years. So, food industry is always in search of socio-economic factors like dietary pattern, effective sugar replacer. Ideal non-nutritive eating behavior, hectic and irregular lifestyle sweetener, having least health effects, is one of etc. High calorie intake, especially sugar the key research areas for food scientists. consumption is positively correlated with Therefore, sugar replacer or artificial sweetener obesity development. Epidemiological studies are gaining a special position for modern food suggest that apart from high physical activities; manufacturer or food industry. lower sugar consumption or low calorific sugar
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Popular Article www.vigyanvarta.com Vol-2 Issue-2 Sindhav et. al. (2021)
Table1. Types of Sweetener
Sr Classification of Example No sweetener 1. Nutritive sweetener Sugar, Honey 2. Non-nutritive Lactitol, sweetener Aspartame
What is Lactitol? Figure 1. Lactitol Formula
Lactitol is a sugar alcohol, low calorie Health Benefits sweetener having 30–40% of the sweetness of sugar. It is a disaccharide consisting of β-D- Constipation galactopyranose and D-glucitol joined by a 1-4 glycosidic bond. It is produced synthetically Since a long time, it is prescribed by doctors as from lactose in the presence of catalyst like a laxative agent for the treatment of chronic Nickel (Ni), Palladium (Pd) etc. The pressure constipation. It is recommended that a temperature combination should be kept 150- minimum dose of 5-10g/day. Lactitol have been 170C and 20-70 Bar. After completion of proved laxative effect without having any reaction lactulitol (almost 2%) and lactitol (90- adverse health effect. A minimum quantity of 95%) is formed. Finally filtrated followed by lactitol is absorbed in small intestine, thus ion exchange resins are used to get purified undigested lactitol reaches to the large intestine lactitol. It is present in three hydrate forms and promotes osmotic gradient. Therefore, (mono-, di- and tri-hydrate), two anhydrate (α stool passage uses to be increased. and β) and one amorphous form. Crystalline Hepatic Encephalopathy powder of lactitol is generally available for commercial use purpose. Commercially, Due to liver malfunctions, blood toxins can’t be lactitol is found as crystalline powder. Global removed from blood. Therefore, brain damage lactitol production has been targeted almost 1.9 could be occurred, it is medically termed as million metric tons by the year 2022. Hepatic encephalopathy. Several medical interventions confirmed that lactitol dose along Table 2. Different Physico-chemical with certain antibiotics are very effective Properties of Lactitol against this type of disease or disorder.
1. Chemical 4-O-ß-D- Dental Care name Galactopyranosyl-D- glucitol Oral bacteria are unable to break lactitol for
2. Molecular C12H24O11 their energy; therefore, less acid is produced formula thereof. Research report concluded that lactitol 3. Molecular 344.32 is better for dental health as compared to weight sucrose. It is also recommended for the betterment of gum health. 4. Melting point 146°C 6. Sweetness 30–40% of the sweetness Diabetes Care of sucrose 7. Different Anhydride and Trihydrate Lactitol has similar sweetness profile (40% form percent of sucrose’s sweetening power) of sucrose. Although it provides lesser calorie (8 8. Energy 8 KJ/gm KJ/gm) as well as lower glycemic index (GI) as provide compared to sucrose. Therefore, lactitol is an
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Popular Article www.vigyanvarta.com Vol-2 Issue-2 Sindhav et. al. (2021)
alternative choice for Diabetes as well as Table 3. Functional properties of Lactitol obesity management. 1. Cryoprotectant Lactitol able to retard the Effective Prebiotic degradation of food protein preparations during frozen The prebiotic properties of lactitol have been and drying acknowledged by researchers throughout the 2. Surfactant It is a non-reducing sugar world. The minimal hydrolysis of lactitol (only due to absence of free 2%) in intestine and directly transfer to the carbonyl group. Therefore, it does not support millard colon. Hence, this supports the first criteria to browning reaction. It is also establish lactitol as prebiotic. Lactitol used in food as a non- improves the growth of intestinal micro flora by conventional surfactant, stimulating the microbial metabolism and emulsifiers. produce bio active short chain fatty acids, those 3. Sugar replacer Sugar reduction and are very much essential for human gut health. replacing in bakery Different scientific studies also recommended formulations that it provides protection to the probiotic 4. Improvement It improves flowing index microbes, from acid-bile condition and cold of flowing of dried powder also it stability improves gelatinization shock, during storage. effect of starch.
Research applications
Lactitol has enzyme stabilizing activity. Therefore, researchers are now a days using this for immobilization of enzyme for development of bio-sensor. Glutathione transferase, urease etc. enzymes are successfully immobilized in the presence of lactitol.
Figure 1. Health benefit of Lactitol
Improves bone health
Lactitol, improves the absorption of minerals. Therefore, it is very beneficial for bone health.
Lactitol as unique food functional ingredient Figure 2. Various Commercial Brands of Lactitol is stable under a wide range of pH (3– Lactitol (Drugs) Available in Market 9). Therefore, it is widely used for manufacturing of low-calorie bakery products CONCLUSION and chocolates, ice-cream etc. There are couple of research works are going on for The prebiotic effects of lactitol have been manufacturing of low-calorie functional food acknowledged by medical physician with lactitol, for weight management or other throughout the world. It is also used in the treatment of constipation and other diseases. life style-oriented disease like diabetes or heart Apart from health beneficiary drug, the related problem etc.
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application of lactitol is getting a special REFERENCES position as a functional food ingredient. The application of lactitol as artificial sweetener is Martínez-Monteagudo, S. I., Enteshari, M. and also attracting food researchers for developing Metzger, L. (2019). Lactitol: functional foods for obesity as well as diabetes Production, properties, and management. applications. Trends in Food Science & Technology, 83: 181-191.
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