Lactitol: Production, properties, and applications

Author:

Martínez-Monteagudo Sergio I.ORCID,Enteshari MaryamORCID,Metzger Lloyd

Funder

Northeast Dairy Foods Research Center

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference104 articles.

1. The obesity epidemic: Amongst the crisis lies opportunity;AANP Forum;The Journal for Nurse Practitioners,2016

2. Industrial manufacture of sugar-free chocolates – applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development;Aidoo;Trends in Food Science & Technology,2013

3. Dimensional changes of waterlogged archaeological hardwoods pre-treated with aqueous mixtures of lactitol/trehalose and mannitol/trehalose before freeze-drying;Babiński;Journal of Cultural Heritage,2015

4. Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives;Belščak-Cvitanović;Food Chemistry,2015

5. Blankers, I., Evers, I., Putker, J. J. M., & Terlouw, B., inventors; & USA Technologies Inc., assignee. (2002). Liquid, transparent mixture based on lactitol. US6444250B1.

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