Lacti powder is a non-hygroscopic sweetener, which means it prevents products from absorbing moisture. It maintains freshness and prolongs the shelf life of cookies.

Very low cooling effect, and with a similar taste to sugar, Lacti is very useful in chocolate, where this balsamic effect is not desirable.

Compared to sucrose, lactitol has a reasonably good solubility and can dissolve at lower temperatures than sucrose to reduce energy and processing costs. Lacti is stable under acidic and alkaline conditions and also maintains its stability under high temperatures.