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Lactitol

Lactitol suppliers and sourcing guide

Lactitol is a sugar alcohol (polyol) made by hydrogenating lactose, the milk sugar recovered from whey, over a metal catalyst and then crystallizing the product. It is usually sold as lactitol monohydrate, a white crystalline powder with mild sweetness well below that of sucrose. It is used as a bulk sweetener in sugar-free chocolate, confectionery, baked goods and ice cream, often alongside a high-intensity sweetener.

See suppliersWhat to ask for on the COA
Category
Sweeteners
Also known as
E966 · 4-O-β-D-galactopyranosyl-D-glucitol · lactitol monohydrate · CAS 585-86-4
Facts checked
November 2026

Forms and grades of lactitol

Suppliers sell different products under the same name. Specify the one you need.

  • Monohydrate crystalline

    The common commercial form, a free-flowing crystalline powder for chocolate, baked goods and dry mixes.

  • Anhydrous

    Lower-water crystalline grade used where water from the ingredient matters, for example in chocolate.

  • Milled powder

    Fine grade for smooth texture in chocolate and coatings.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Assay (HPLC)
Lactitol on a dry basis by HPLC, with other polyols such as sorbitol, galactitol and lactulitol reported.
Reducing sugars
Residual lactose and other reducing sugars after hydrogenation.
Water (Karl Fischer)
Water by Karl Fischer, judged against the range for monohydrate or anhydrous grade.
Nickel and lead
Nickel from the hydrogenation catalyst and lead, by ICP-MS or atomic absorption.
Microbiology
Total plate count, yeast and mold, and pathogens.

Storage, lots and expiry

Storage and shelf life

Store lactitol sealed in a cool, dry area; it is not strongly hygroscopic but fine powders can cake if exposed to humidity. Shelf life is set by the supplier's specification, with retest of water and assay for aged stock.

Lots and expiry dates

Record which hydrate form each lot is and its water result, since monohydrate and anhydrous grades deliver different amounts of lactitol per kilogram. Because lactitol is made from milk-derived lactose, keep the supplier's allergen statement on file for each lot.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Lactitol suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking lactitol suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell lactitol? Request a listing

Frequently asked questions

What forms of lactitol can brands buy?

Common forms include monohydrate crystalline, anhydrous and milled powder. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for lactitol include?

Expect assay (HPLC), reducing sugars, water (Karl Fischer), nickel and lead and microbiology, each with its method, specification and result for that lot.

How should lactitol be stored?

Store lactitol sealed in a cool, dry area; it is not strongly hygroscopic but fine powders can cake if exposed to humidity. Shelf life is set by the supplier's specification, with retest of water and assay for aged stock.

What is the regulatory status of lactitol?

21 CFR 101.9 allows a general factor of 2.0 calories per gram for lactitol when calculating calories for nutrition labeling. Health Canada's List of Permitted Sweeteners permits lactitol in unstandardized foods at Good Manufacturing Practice levels.

More sweeteners

All 37 sweeteners

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