Lactitol: Physical and Chemical Properties: This product is anhydrous, monohydrate, dihydrate, and water (40%). Was white crystal or crystalline powder or colorless liquid. Odorless, sweet, sweet as sucrose 30% to 40%. Heat about half the sugar. High stability, non-hygroscopic. Melting point was 146 ° C over anhydrous, monohydrate, 94 to 97 ° C, dihydrate 70 to 80 ° C. Monohydrate loses water gradually heated to 100 ° C or above, the occurrence of 250 ° C or more intramolecular dehydration milk caramel. This product is highly soluble in water 10 g/100 ml aqueous solution pH of 4.5 to 8.5. Usage Note: sweeteners. Used in baked goods, when the temperature rose to 250 ° C to produce yellow. Available for people with diabetes. Large doses can cause diarrhea. China's use of food additives health standards "(GB2760-1996): according to the normal production needs appropriate for fruit juice (flavored) drinks, ice cream, pastries, milk drinks. The actual use of reference: the product can still be used in a variety of sweets such as chocolate, hard candy, soft candy, chewing gum, frozen desserts, baked goods.