Lactitol
The short version
A disaccharide sugar alcohol made from lactose — bulk sweetener with a clean sucrose-like sweetness.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by catalytic hydrogenation of lactose (the milk sugar isolated as a whey-processing byproduct). Industrially commercialized in the 1980s as a bulk sweetener.
How it's used
About 40% as sweet as sucrose with a clean sugar-like profile — used in sugar-free chocolates, low-calorie baked goods, and ice cream where bulk and mouthfeel matter. Also a prescription osmotic laxative for chronic constipation, exploiting the same slow-fermentation behavior that limits its dietary tolerance.
Safety profile
ADI not specified — considered safe at typical use levels. Like other polyols, large single doses (typically >40 g) produce a laxative effect. The slow-fermentation profile makes hepatic-encephalopathy laxative use possible (parallel to lactulose).
Physical & chemical properties
White crystalline powder. Highly soluble in water. Heat-stable; non-cariogenic.
Regulation worldwide
Permitted in the EU and most jurisdictions. Mandatory laxative-effect labelling at higher intake in many regions.
Educational information only. Not medical or dietary advice.