lactitol

A Dictionary of Food and Nutrition | 2005 | 404 words | Copyright

lactitol (or lactit) Sugar alcohol derived from lactulose. Not digested by digestive enzymes but fermented by intestinal bacteria to short‐chain fatty acids, some of which are absorbed; it yields about 2 kcal/g and hence has a potential use as a low‐calorie bulk sweetener; also retards crystallization and improves moisture retention in foods. Also known as lactositol, lactobiosit.

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DAVID A. BENDER. "lactitol." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "lactitol." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-lactitol.html

DAVID A. BENDER. "lactitol." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-lactitol.html

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