To obtain an anhydrous crystalline lactitol which has a porous vesicle- like structure and high crystal purity and is suitable for a chewing gum and chocolate.

This compsn. has a porous vesicle-like structure and ≥90%, preferably ≥98% crystal purity, ≥92%, preferably ≥99% lactitol content, and >135J/g, preferably >145J/g melting enthalpy, 100 to 620g/l, preferably 300 to 550g/l bulk density, 75 to 90, preferably 80 to 90 Kerr fluidity index, and <2%, preferably <0.5% water content.