Lactulose: status of health-related applications

Lactulose is a disaccharide composed of galactose and fructose. It is produced from lactose/milk. Lactulose is generally supplied in a liquid form for application in the food or pharmaceutical fields. The physiological significance of lactulose is a growth-promoting factor for bifidobacterium (Bifidus Factor) resulting in a positive change of intestinal microflora. Bifidobacteria are well known as typical beneficial microbes and have a very close relationship with our health. Lactulose also has a considerable influence in the medical treatment of some forms of liver disease and aiding/restoring health after bouts of salmonellosis. When utilized as a food ingredient to improve nutritional value, lactulose can be mixed with many types of food without suffering any significant deterioration effects from the resulting food processing steps. For example, lactulose can be used in traditional infant formulas or baby food, as a sweetener for diabetics, as a sugar substitute in confectionery products, as a type of yoghurt-additive in milk/dairy applications and, finally, in various liquid or dried food preparations routinely manufactured for older humans. Therefore, lactulose can and should be used in the maintenance of a healthy lifestyle. Lactulose offers many physiological functions that will soon be further developed for applications in or as functional foods. Lactulose is foreseen as playing an important role in maintaining a physically healthy and active society in the future. One would think that it should be more widely utilized than it is today.