E966 – Lactitol

Lactitol, designated as E966, is a sugar alcohol derived from lactose, the sugar naturally found in milk. It possesses approximately 40% of the sweetness of sucrose (table sugar) and is commonly used as a low-calorie sweetener in various food products. 

Danger Level: 1 – Mostly Safe

Purpose in Products

  • Sweetener: Lactitol is utilized in sugar-free and reduced-calorie foods, including bakery items, confectioneries, ice creams, and chocolate, to provide sweetness with fewer calories.
  • Bulking Agent: Due to its physical properties, lactitol serves as a bulking agent, providing texture and volume in food formulations where sugar is reduced or absent.

Health Considerations

  • Digestibility: Lactitol is partially absorbed and metabolized as glucose; the unabsorbed portion is fermented in the large intestine. This fermentation can produce gases, potentially leading to bloating and flatulence. 
  • Laxative Effect: In susceptible individuals or when consumed in large amounts (typically over 25–30 grams in a single dose), lactitol may have a laxative effect.
  • Dental Health: Lactitol does not contribute to tooth decay, making it a tooth-friendly alternative to sugar in confectioneries and other sweets.

Impact on Children

While lactitol is generally considered safe, children may be more sensitive to its laxative effects. It is advisable to monitor and moderate their intake of lactitol-containing products to prevent potential gastrointestinal discomfort.

Impact on Taste

Lactitol provides a sweetness similar to sugar but less intense, offering about 40% of sucrose’s sweetness. It has a clean, neutral taste without any significant aftertaste, making it suitable for various food applications.

Compatibility with Other Additives

Lactitol is often used in combination with high-intensity sweeteners, such as aspartame (E951) or acesulfame potassium (E950), to achieve the desired sweetness level in reduced-calorie products. Its stability under high temperatures makes it suitable for baked goods and other heat-processed foods. 

Natural Occurrence

Lactitol does not occur naturally; it is synthesized from lactose, which is extracted from whey, a byproduct of cheese production. 

Alternatives and Substitutes

Other sugar alcohols and sweeteners that can be used as alternatives to lactitol include:

  • Maltitol (E965): Approximately 75–90% as sweet as sucrose, used in sugar-free products.
  • Xylitol (E967): Equally as sweet as sucrose, commonly used in sugar-free chewing gums and oral care products.
  • Erythritol (E968): About 60–70% as sweet as sucrose, with a cooling effect, used in various low-calorie foods.

Regulation

Lactitol (E966) is approved for use as a food additive in the European Union and many other countries. There is no defined Acceptable Daily Intake (ADI) for lactitol; however, its use is regulated to ensure consumer safety. 

Conclusion

E966 (Lactitol) serves as a low-calorie sweetener and bulking agent in various food products, offering reduced-calorie options for consumers. While generally safe, excessive consumption may lead to gastrointestinal discomfort due to its partial absorption and fermentation in the large intestine. As with all sugar alcohols, moderation is key to minimizing potential side effects. Adherence to regulatory guidelines ensures the safe inclusion of lactitol in food formulations.