Tagatose

D-tagatose (CAS 87-81-0) is a rare natural six-carbon hexose and an epimer of fructose, with a relative molecular mass of 180.16. With similar taste to sucrose, tagatose is 92% as sweet as sucrose, and basically there is no unpleasant odor or aftertaste. It produces only 1/3 of the calories of sucrose and is a low-calorie sweetener.

Property

The sweetness of tagatose is 92% of sucrose while the calorie content of tagatose is only one-third of sucrose. It has the same processing properties as sucrose, such as caramelization and maillard reaction, and can be used as a substitute for sucrose in food processing. In addition, tagatose can provide a unique flavor when used with other sweeteners. D-tagatose appears to be poorly absorbed. Only 20% of D-tagatose can be absorbed by the small intestine, so it does not produce an obvious glycemic response. Most tagatose in the human body is selectively fermented by the intestinal flora, which is conducive to the multiplication of probiotics and the improvement of intestinal flora.

Application

Tagatose is widely used as a functional sweetener in food industry, including healthy drinks, dairy products, sweets, cereals and so on.

1. Healthy drinks: The synergistic effect of D-Tagatose on strong sweeteners such as sodium cyclamate, aspartame, acesulfame and stevia can improve the taste of beverages.

2. Dairy products: Adding only a small amount tagatose can improve the taste of dairy products, such as chocolate, dairy products, and yogurt.

3. Cereals: Tagatose caramelizes easily at low temperature and can be used in baked food.

4. Sweets: Tagatose can be used as a sweetener in chocolate without greatly changing the production process. In addition, the viscosity and heat absorptivity of chocolate are similar to that when using sucrose.

Executive standard of Tagatose

(Light Industry Standard of the People's Republic of China QB/T1643-2013)