Tagatose

Tagatose is a natural new type of monosaccharide, which is the “differential isomer” of fructose. Sucrose is 92% as sweet as its equivalent. Tagatose is a good sweetener and filler for low-energy foods. It has various physiological effects such as inhibiting hyperglycemia, improving intestinal flora, and preventing dental caries.

Tartose is obtained by hydrolysis of lactose. The sweetness of tartose is 92% of that of sucrose, and the calories are only one-third of that of sucrose. It has the same processing properties as sucrose and is prone to caramelization and Maillard reactions. As a functional sweetener, D-tagatose has broad application prospects in the food industry, mainly used in health drinks, dairy products, candies, cereals, etc.

D-Tagatose Function

• Anti-hyperglycemic
• Low calorie: 1.5kcal/g
• Improve the intestinal flora
• Anti-tooth decaying
• Compared to sugar, sweetness and sensory characteristics are similar

D-Tagatose Application

• Health beverage processing

Used to eliminate the metallic taste, aftertaste and astringency of strong sweeteners and improve the taste of drinks.

• Dairy products

In addition to providing sweetness, it can also increase the number of live bacteria in yogurt, improve the nutritional value of yogurt, and make the flavor more rich and mellow.

• Grain products

Produces the desired color and flavor more easily than sucrose and can be used in baked goods.

• Candy processing

Used as a sweetener in chocolate.

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