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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.