Tagose is a rare monosaccharide naturally occurring. It is similar to sucrose in sweetness, but only produces one third of the calories of sucrose, so it is called a low-calorie sweetener. Natural tagose mainly exists in yogurts, milk powder and other dairy products.
The function
As a functional sweetener, D-tagatose has a wide range of application prospects in the food industry, mainly used in health
beverages, dairy products, candies, cereals, etc.
beverages, dairy products, candies, cereals, etc.
Application in healthy drinks
In the beverage industry, the synergistic effect of D-tagatose on strong sweeteners such as sodium cyclamate, aspartame, acesulfame K, and stevia is mainly used to eliminate the metallic taste produced by strong sweeteners. , After bitterness and astringency and other bad aftertastes, improve the taste of beverages. In 2003, PepsiCo began to add tagatose-containing combination sweeteners to carbonated beverages to obtain zero-calorie
and low-calorie health beverages that basically resemble full-calorie beverages.
and low-calorie health beverages that basically resemble full-calorie beverages.
Application in dairy products
As a low-calorie sweetener, adding a little tagatose can significantly improve the taste of dairy products. Therefore, tagatose is contained in sterilized powdered milk, cheese, yogurt and other dairy products. With the deepening of research on the properties of tagatose, the application of tagatose has expanded to more dairy products. For example, after adding tagatose to chocolate dairy products, a rich and mellow toffee flavor can be obtained. Tagatose can also be used in yogurt. While providing sweetness, it can increase the number of viable bacteria in the yogurt, improve the nutritional value of the yogurt, and make the flavor more mellow.
Application in cereal products
Tagatose is easy to caramelize at low temperature, making it easier to produce ideal color and more mellow flavor than sucrose, and can be used in baked goods. Studies have found that tagatose can undergo Maillard reaction with amino acids to produce volatile flavors such as 2-acetylfuran, 2-ethylpyrazine and 2-acetylthiazole that are higher than those produced by reducing sugars such as glucose and galactose. substance.
Application in candy
Tagatose can be used as a sweetener in chocolate, and the process does not need to be changed much. The viscosity and heat absorption characteristics of chocolate are similar to those when sucrose is added. New Zealand Mada Sports Nutrition Food Company first developed milk, dark chocolate and white chocolate flavored chocolate products containing tagatose, and then developed chocolate-coated dried fruits, dried fruit bars, Easter eggs, etc. containing tagatose. New chocolate products.
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Product Name
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D Tagatose
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Specification
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99%
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Appearance
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White crystalline powder
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Grade
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Food grade
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CAS
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17598-81-1
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Solubility
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Water soluble
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MOQ
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1KG
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Storage conditions
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Store in cool & dry place, Keep away from strong light and heat.
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Sample
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Available
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