**6. Conclusions**

*Lactose and Lactose Derivatives*

values of hardness and consistency.

**5.4 Chocolate and confectionary**

intensity sweeteners and blends of sugar alcohols.

cake formulations. The resulting batter was comparable in terms of flow index and the temperature of starch gelatinization. Sensory analysis indicated no significant difference between the batter formulated with lactitol and the one formulated with sugar. Frye and Setser [57] employed lactitol as a sweetener to optimize cake formulations having a reduction of 45% in the caloric content. Such formulations showed comparable attributes with a standard layer cake. Similarly, Zoulias et al. [58] evaluated the role of lactitol and other polyols as a sucrose replacement on the texture profile of cookie dough. The lactitol formulated dough resulted in medium

The formulation of sugar-free chocolate represents a significant challenge because the entire sugar needs to be replaced, which in turns, affects the melting properties of the chocolate [59]. Mentink and Serpelloni [60] formulated a lowcalorie chocolate having an equimolar blend of maltitol, lactitol, and isomaltulose. The formulation showed technical and organoleptic properties comparable to those of traditional formulation with sucrose. Synergistic effects have been reported when sugar alcohols are combined with other sweeteners. de Melo et al. [61] developed a sugar-free chocolate having acceptable sensory scores by the combination of high-

Sugar alcohols have also been used in the manufacture of hard-boiled sweets. Blends of lactitol, sorbitol, and mannitol provided sticky texture due to their hygroscopic nature. Such challenge is the principal limitation in the formulation of hard-boiled candies with sugar alcohols. Serpelloni and Ribadeau-Dumas [62] enhanced the process of hard coating by using a syrup of sugar alcohols. Another investigation on the role of replacing sugar in syrups demonstrated that about 40% of the total sugar can be replaced with lactitol without changes in the moisture content and density [63]. Lactitol addition produced a two-fold increase in the viscosity of the syrup. Blankers et al. [64] formulated a syrup sweetening suitable for soft confectionery applications. The syrup is made of lactitol and polydextrose, and it is

Lactitol in combination with other sugar alcohols is used to formulate sugarfree chewing gum. The hygroscopicity of lactitol is relatively low, which facilities its incorporation into the gum. Huzinec et al. [65] incorporated lactitol within the microcrystalline cellulose carrier. With such blend, the release of flavor was extended in chewing gums. McGrew et al. [66] used active compounds in combination with mannitol, xylitol, maltitol, lactitol, and hydrogenated starch hydrolysates to control release of such active agent that are embedded in the gum base. Yatka et al. [67] formulated a generic gum base containing oligofructose and sorbitol, maltitol, xylitol, lactitol, and mannitol. Such a generic formulation was blended with glycerol. Subsequently evaporated to produce a low-moisture and sugar-free chewing gum. The combination of oligofructose and sugar alcohols improved quality properties, including texture, moisture adsorption. Reed et al. [68] formulated hard-coated chewing gum coated with a layer of lactitol, maltitol, and sorbitol.

Lactitol can be used as an additive for biosensors because of the stabilizing effect

on enzymes. Karamitros and Labrou [69] used lactitol to immobilize isoenzyme

combined with the lactitol slurry derived from lactose hydrogenation.

**46**

**5.5 Chewing gum**

**5.6 Biosensor development**

Over the past 100 years, lactitol has been evolving successfully finding new applications while its original purpose has expanded. Today, lactitol is added into a number of food formulations, such as bakery, confectionery, chocolate, desserts, chewing gum, and cryoprotectant. Research strategies for expanding the applicability of lactitol are needed including, solubility at different conditions, rheological behavior, heat stability, thermogravimetric analysis, stability toward heat and pH, particle size, bulk, and particle density, and crystallization kinetics.
