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Sugar alcohol derived from lactulose. Not digested by digestive enzymes but fermented by intestinal bacteria to short-chain fatty acids, some of which are absorbed; it yields about 2 kcal/g and hence has a potential use as a low-calorie bulk sweetener; also retards crystallization and improves moisture retention in foods. Also known as lactositol, lactobiosit.

Subjects: Medicine and Health.

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