Lactulose (food grade), also known as 4-O-β-D-galactopyranosyl-D-fructose, is a disaccharide composed of galactose and fructose, which does not exist in nature. Lactulose generally appears as a syrupy product. Lactulose has important physiological and pharmacological functions, and is widely used in many fields such as clinical medicine, health products and food additives.

Main properties of lactulose (food grade):
Hexagonal flaky crystals. Sweet, sweeter than lactose, but not as sweet as sucrose. Hydrolysis in acid produces galactose and fructose.
The application of lactulose (food grade) lies largely in replacing sucrose. Products using this sweetener are available as low-calorie, sugar-free. Lactulose is used in the manufacture of a wide variety of confectionery such as chocolate, hard candy, caramel, fondant and chewing gum, as well as ice cream and baked goods. All of these products demonstrate the versatility of lactulose as a bulk sweetener.
In the production of chewing gum, lactulose (food grade) can replace sorbitol to avoid moisture absorption during production and storage. This means that less expensive packaging materials can be used, which also has a positive impact on the environment. In hard and soft candies, the mixture of lactulose and maltitol syrup is similar to traditional confectionery products in terms of processing and quality of the final product.