Tagatose
Tagatose is a natural rare monosaccharide, a ketohexose and C-4 epimer of fructose, typically produced from galactose via isomerization. It appears as white, odorless crystals, with 92% the sweetness of sucrose but only 38% of the calories (1.5 kcal/g). It has a low GI (≈3), minimal impact on blood glucose and insulin, and is non-cariogenic. Approved as a safe food ingredient by global authorities, it is widely used in the food industry.
Food Industry Applications
•Beverages & Dairy:
•Ideal for carbonated drinks, fruit juices, yogurt and milk. It enhances flavors, masks off-notes of high-intensity sweeteners, and remains stable under acidic and pasteurized conditions.
•Baked Goods & Snacks:
•Promotes rich Maillard browning and caramelization, improving crust color, aroma and moisture retention; extends shelf life of bread, cakes and cookies.
•Confectionery & Chocolate:
•Provides clean, sucrose-like taste, prevents crystallization, and delivers a pleasant mouthfeel in hard candies, soft candies and low-sugar chocolate.
•Frozen Desserts:
•Lowers freezing point, inhibits ice crystal formation, and improves texture and stability in ice cream and sorbets.
•Processed Foods & Meats:
•Acts as a humectant, stabilizer and mild preservative; inhibits spoilage bacteria, extending shelf life of sauces, canned goods and processed meats.
