ChemicalBook CAS DataBase List LACTITOL

LACTITOL

$18 - $1944.7

Product nameLACTITOL
Cas No585-86-4
MFC12H24O11
MW344.31
EINECS209-566-5
MDL NumberMFCD00079407

Price

Brand	Packaging	Price	Product name
aablocks AA003913	1g	$18	4-O-beta-D-Galactopyranosyl-D-glucitol
aablocks AA003913	5g	$24	4-O-beta-D-Galactopyranosyl-D-glucitol
aablocks AA003913	25g	$63	4-O-beta-D-Galactopyranosyl-D-glucitol
aablocks AA003913	100g	$174	4-O-beta-D-Galactopyranosyl-D-glucitol
aablocks AA003913	500g	$540	4-O-beta-D-Galactopyranosyl-D-glucitol
AK Scientific 8739AJ	500mg	$151	Lactitol
AK Scientific 8739AJ	1g	$245	Lactitol
ApexBio Technology C6379	25mg	$56	Lactitol
Biosynth OL09821	2g	$175	Lactitol anhydrous
Biosynth OL09821	5G	$195	Lactitol anhydrous

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Properties

Melting point	146°
alpha	D23 +14° (c = 4 in water)
Boiling point	788.5±60.0 °C(Predicted)
Density	1.69±0.1 g/cm3(Predicted)
storage temp.	Hygroscopic, Refrigerator, under inert atmosphere
solubility	Slightly soluble in ethanol (95%) and ether. Soluble 1 in 1.75 of water at 20°C; 1 in 1.61 at 30°C; 1 in 1.49 at 40°C; 1 in 1.39 at 50°C.
pka	12.84±0.70(Predicted)
form	Solid
color	White to Off-White
Odor	odorless
optical activity	[α]/D 14.5±1.5°, c =1 in H2O
Henry's Law Constant	1.2×10¹⁶ mol/(m³Pa) at 25℃, HSDB (2015)
Cosmetics Ingredients Functions	SKIN CONDITIONING HUMECTANT
Cosmetic Ingredient Review (CIR)	LACTITOL (585-86-4)
InChI	InChI=1/C12H24O11/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12/h4-21H,1-3H2/t4-,5+,6+,7+,8-,9-,10+,11+,12-/s3
InChIKey	VQHSOMBJVWLPSR-PHBIKYJVNA-N
SMILES	[C@@H]1([C@H](O)[C@H]([C@@H](O)[C@@H](CO)O1)O)O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)CO \|&1:0,1,3,4,6,12,13,17,19,r\|
LogP	-3.11

Description

Lactitol (4-o-(|3-D-Galactopyranosyl)-D-glucitol) is a disaccharide sugar alcohol derived from lactose by reduction of its glucose moiety. Lactitol has not been found in nature. It is about 0.4 times as sweet as sucrose.
In vitro studies with galactosidase-containing enzyme preparations have demonstrated that lactitol is hydrolyzed only very slowly. In incubations with human intestinal biopsies, it has been shown that the human intestinal mucosa does not exhibit any significant dis accharidase activity with lactitol as a substrate. The hydrolytic activities towards lactitol and isomalt were only 1.3% of those towards lactose and isomaltulose, respectively. Corresponding exper iments with intestinal preparations of germ-free pigs and convention ally kept minipigs gave similar results. These observations indicate that lactitol is the most slowly digested disaccharide sugar alcohol. However, in vitro investigations with intestinal enzyme prepara tions provide only relative figures on hydrolysis rates. Experiments with humans and 14C-labeled lactitol during jejunal perfusion indi cate that lactitol is virtually not assimilated by the human small intestine. After passage through the small intestine, ingested lac titol reaches the bacterially colonized segments of the gut where intensive fermentation takes place. Short-chain fatty acids (acetate, propionate, butyrate) are the major fermentation end products which are subsequently further metabolized by the host.
Lactitol is slowly fermented in growing cultures by some strepto cocci, actinomyces and lactobacilli. When fed at 25% of the diet to rats that had been inoculated with Streptococcus mutans, lactitol was about equally as cariogenic as sorbitol and significantly less cariogenic than sucrose. Test candies and chocolates sweetened by lactitol are hypoacidogenic in humans tested by plaque pH telemetry. Boiled sweets made with 100% lactitol are rough in texture owing to crystallization, and caused some gastrointestinal upsets in human volunteers. Since lactitol has only one-third the sweetness of sucrose, sweets need an additional sweetening agent for palatability.

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