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. 

As a versatile sucrose replacement, lactitol can easily be substituted 1:1 without affecting the taste and texture of the product.  It can either be used to reduce sweetness, or combined with high intensity sweeteners to provide an equisweet product. 

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

As a sugar-free, low glycemic and tooth friendly sugar replacement, lactitol is a key ingredient for food and confectionery formulators.