Lactitol · Low-Calorie Polyol Bulk Sweetener for Sugar-Free Chocolate & Bakery (E966)

Name: Lactitol
Brand: Atlas Global Trading Co.
SKU: SWEET-LACTITOL
Availability: InStock

Lactitol (E966) is a polyol (sugar alcohol) used as a bulk sweetener and sugar replacer in sugar-free and reduced-sugar foods. It provides mild, clean sweetness with low hygroscopicity and good heat stability, making it especially suitable for sugar-free chocolate, confectionery, bakery, ice cream and dairy applications. Because lactitol is less sweet than sucrose, it is commonly paired with high-intensity sweeteners to match sucrose sweetness while keeping the bulking and texture benefits of a polyol. Atlas Global Trading Co. supplies lactitol from qualified producers with COA, documentation and reliable global logistics support.

Function: Bulk sweetener and sugar replacer (E966) for sugar-free chocolate, bakery and dairy

Typical form: white crystalline powder or granules; monohydrate forms common (grade dependent)

Key feature: Low hygroscopicity and smooth sweetness—supports good texture and shelf stability in chocolate and baked goods

Lactitol is often used with high-intensity sweeteners and other polyols to optimize sweetness, cooling effect, texture and cost. Explore the full Sweeteners portfolio or browse our Product Index (A–Z) for complementary sweeteners and functional ingredients.

Product overview

E966 lactitol: mild, stable polyol for smooth sweetness and sugar replacement

Lactitol is produced by hydrogenation of lactose and is used in sugar-free foods primarily as a bulking sweetener with relatively mild sweetness. It helps provide body and texture with less cooling effect than some other polyols, supporting clean taste in chocolate and bakery. Like all polyols, high consumption levels can cause digestive discomfort or laxative effects—labeling requirements vary by market and should be confirmed. For dairy-positioned products, manufacturers should also consider lactose-derived origin and related labeling expectations in their target markets.

Key characteristics

Ingredient type: polyol (sugar alcohol) bulk sweetener.
E-number: E966 (lactitol).
Origin/process: commonly produced by hydrogenation of lactose (milk-derived sugar); finished ingredient is a polyol.
Sweetness: typically ~30–40% of sucrose sweetness (matrix dependent); commonly paired with high-intensity sweeteners.
Hygroscopicity: relatively low; supports shelf stability and reduced stickiness.
Cooling effect: generally lower than xylitol/erythritol; supports smoother sensory in chocolate and bakery.
Heat stability: good; suitable for baking and many confectionery processes.
Texture contribution: provides bulk and mouthfeel; useful in chocolate, cookies and fillings.
Labeling & consumer information:
- Polyol; may require “excessive consumption may produce laxative effects” labeling in many markets.
- Nutrition declarations depend on local regulations (energy values for polyols may differ by region).
Applications: sugar-free chocolate, confectionery, bakery, ice cream, dairy desserts, compressed mints/tablets (grade dependent).

Atlas supports product developers in selecting lactitol grades suitable for chocolate, bakery and dairy applications, aligned with sensory targets and processing conditions.

Indicative specification points

Specifications vary by producer and grade. Typical parameters include:

Assay / lactitol content: minimum % as specified.
Moisture: controlled for stability, flowability and processing.
Reducing sugars / impurities: controlled for color stability and taste.
Appearance: white crystalline powder or granules, free-flowing.
Particle size distribution: defined per grade (chocolate/powder vs. bakery/granules).
Bulk density: relevant for dosing and tableting.
Color: low color for white and milk-style confections.
Microbiological criteria: controlled per applicable standards.

Each batch is delivered with a Certificate of Analysis (COA) and technical data sheet. Additional documents can include GMO status, allergen declarations, dietary suitability, Halal/Kosher where applicable and compliance statements depending on grade and producer.

Sugar-free chocolate & coatings

Provides bulk and smooth mouthfeel in sugar-free chocolate and compound coatings.
Lower cooling effect supports balanced chocolate flavor compared with some other polyols.
Select particle size appropriate for refining and mouthfeel targets.

Bakery & baked snacks

Cookies, biscuits and cakes: supports sugar reduction while contributing bulk and sweetness.
Helps manage moisture and shelf-life texture; adjust recipe water and humectants as needed.
Works in combination with fibers and high-intensity sweeteners for calorie reduction concepts.

Confectionery & fillings

Chewy candies and fillings: contributes bulk and sweetness; manage water activity and polyol blends.
Compressed mints/tablets: selected grades used as diluents and sweeteners (process dependent).

Ice cream & dairy desserts

Used to reduce added sugars and adjust solids in ice cream and frozen desserts (affects freezing point and texture—validate in trials).
Supports sweetness balance in dairy desserts and puddings (recipe dependent).

Nutrition & functional foods

Low-sugar nutrition bars and powders: provides bulk sweetening and texture; combine with fibers and sweeteners.
Chewables and lozenges: can be used as a carrier/diluent (grade dependent).

Formulation guidance

Sweetness matching: lactitol is less sweet than sucrose—pair with high-intensity sweeteners for target sweetness.
Polyol blending: combine with isomalt/maltitol/sorbitol to optimize texture, processability and digestive tolerance.
Moisture & stability: low hygroscopicity helps; still control water activity and packaging for best shelf life.
Digestive tolerance: polyols may cause laxative effects at high intake—consider serving size and labeling rules.
Dairy-origin note: produced from lactose; confirm labeling expectations and allergen/cross-contact statements per market.

Design sugar-free products with lactitol

Atlas can supply lactitol and support complete sweetener systems with polyols, high-intensity sweeteners, fibers and flavors for chocolate, bakery, dairy and confectionery products. Share your application and processing requirements—our team will propose suitable grades and documentation.

Discuss lactitol supply

Quality & documentation

Supplied as food-grade lactitol (E966) with agreed specification for assay, moisture, particle size and impurities.
Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
Documentation can include GMO status, allergen declarations (including dairy-origin statements where relevant), dietary suitability, Halal/Kosher where applicable and compliance statements (grade/market dependent).
Production sites typically operate under recognized food safety systems such as HACCP and FSSC/ISO 22000 (producer dependent).
Customers remain responsible for finished-product compliance, nutrition labeling and polyol labeling requirements in destination markets.

Packaging, storage & logistics

Packaging options: bags, cartons or big bags with inner liners (producer dependent).
Store in a cool, dry area in tightly closed original packaging. Protect from moisture to prevent caking.
Use FIFO inventory management; reseal opened packs promptly to maintain flowability.
Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your application (chocolate/bakery/dairy/confectionery), desired grade (powder vs. granules, particle size), annual volume, preferred packaging and documentation requirements (COA, Halal/Kosher where applicable, non-GMO, dairy-origin statement if needed, etc.) and destination markets. Our team will recommend suitable lactitol grades for your production.