**5.4 Chocolate and confectionary**

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 highintensity sweeteners and blends of sugar alcohols.

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 combined with the lactitol slurry derived from lactose hydrogenation.

## **5.5 Chewing gum**

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.

### **5.6 Biosensor development**

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

**47**

*Hundred Years of Lactitol: From Hydrogenation to Food Ingredient*

glutathione transferase. About 5% of lactitol resulted in a prolonged stability of the enzymes. Gibson and Woodward [70] combined diethylaminoethyl-dextran hydrochloride (DEAE-Dextran) and lactitol for the stabilization of enzymes in a dry state. Such combination of DEAE-Dextran (10%) and lactitol (5%) preserved up to 95% of the activity after 16 d. Zhybak et al. [71] immobilized creatinine deaminase and urease in the presence of lactitol, and reported improvement in the stability of the biosensor. Remarkably, biosensor selectivity was not impacted by the addition

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,

This work has been made possible through the financial support of USDA National Institute for Food and Agriculture (HATCH projectSD00H607-16).

particle size, bulk, and particle density, and crystallization kinetics.

*DOI: http://dx.doi.org/10.5772/intechopen.93365*

of lactitol.

**6. Conclusions**

**Acknowledgements**

**Conflict of interest**

The authors declare no conflict of interest.

*Hundred Years of Lactitol: From Hydrogenation to Food Ingredient DOI: http://dx.doi.org/10.5772/intechopen.93365*

glutathione transferase. About 5% of lactitol resulted in a prolonged stability of the enzymes. Gibson and Woodward [70] combined diethylaminoethyl-dextran hydrochloride (DEAE-Dextran) and lactitol for the stabilization of enzymes in a dry state. Such combination of DEAE-Dextran (10%) and lactitol (5%) preserved up to 95% of the activity after 16 d. Zhybak et al. [71] immobilized creatinine deaminase and urease in the presence of lactitol, and reported improvement in the stability of the biosensor. Remarkably, biosensor selectivity was not impacted by the addition of lactitol.
