It provides a pleasant mild sweetness with no aftertaste and is ideal in formulations where bulking with a low sweetness is required. 

Where increased sweetness is required, lactitol can be blended with intense or bulk sweeteners, useful for low calorie or bulk foods. In reduced fat formulations, total or partial substitution of sucrose with lactitol can achieve greater calorie reductions.   

With a glycemic index of just 3 Lactitol has a negligible effect on blood sugar levels so can be used successfully in diabetic foods as well as products aimed at lifestyle dieting.

As a sugar-free, low glycemic and tooth friendly sugar replacement, lactitol is a key ingredient for food and confectionery formulators. As it is derived from lactose, it is particularly beneficial in milk-containing applications.  So it is often used in chocolate, ice cream and baked goods to replace sucrose and improve taste, flavor and nutritional profiles.

Its low hygroscopicity also makes it ideal for use in crisp baked products like biscuits, giving them a longer crisp shelf life.