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Maybe you are interested ~~~ D-Tagatose

Do you know D-Tagatose?

Introduction:

Tagatose is a sweetener based on its properties as a monosaccharide, specifically a hexose. It is often found in dairy products, and is very similar in texture to sucrose (table sugar) and is 92% as sweet, but with only 38% of the calories. Tagatose is generally recognized as safe (GRAS) by the FAO/WHO and has been since 2001. Since it is metabolized differently from sucrose, tagatose has a minimal effect on blood glucose and insulin levels. Tagatose is also approved as a tooth-friendly ingredient for dental products.Tagatose is a white crystalline powder with a molecular formula of C6H12O6 with a molecular weight of 180.16g/mol. Active maillard reaction of tagatose enhances flavor and brown coloring performance and is usually used for baking, cooking and with high-intensity sweeteners to mask their bitter aftertaste.

d-Tagatose

Production

Tagatose is a natural sweetener present in only small amounts in fruits, cacao, and dairy products. Tagatose can be commercially produced from galactose through an enzymatic process, starting with lactose which is hydrolyzed to glucose and galactose. The galactose is isomerized under alkaline conditions to D-tagatose by calcium hydroxide. The resulting mixture can then be purified and solid tagatose produced by crystallization.

Safety and function

Food and Drug Administration (FDA) approved tagatose as a food additive in October 2003 and designated it as generally recognized as safe (GRAS). Korea Food & Drug Administration (KFDA) approved tagatose as health functional food for antihyperglycemic effect. European Food Safety Authority (EFSA) approved tagatose as novel food and novel food ingredient. New Zealand, and Australia have also approved tagatose for human consumption.

Functional characteristics

a.Low glycemic index

Tagatose has very similar sweetness to sugar while its glycemic index (GI 3) is very low. GI is a measure of the effects of carbohydrates in food on blood sugar levels. It estimates how much each gram of available carbohydrate (total carbohydrate minus fiber) in a food raises a person’s blood glucose level following consumption of the food, relative to consumption of glucose. Glucose has a glycemic index of 100, by definition, and other foods have lower glycemic index. Sucrose has a GI of 68, fructose is 24, and tagatose has very low GI compared with other sweeteners.

b.Antihyperglycemic effect

KFDA approved the safety and function of tagatose for controlling postprandial blood glucose level. Tagatose reduces blood glucose level in the liver by promoting glucokinase activity which promotes transfer of glucose to glycogen. It also inhibits digestive enzymes and degradation of carbohydrates in small intestine which result in inhibition of carbohydrate absorption in the body. Clinical studies have shown that tagatose significantly reduces blood glucose levels among healthy, prediabetic, impaired fasting glucose, and impaired glucose tolerance subjects.

c.Physical characteristics

Tagatose is a white crystalline powder with a molecular formula of C6H12O6 with a molecular weight of 180.16g/mol. Active maillard reaction of tagatose enhances flavor and brown coloring performance and is usually used for baking, cooking and with high-intensity sweeteners to mask their bitter aftertaste.

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