Tagatose is a kind of galactose, which is obtained from lactose by hydrolysis (because lactose is a reducing disaccharide formed by the combination of galactose and glucose). Galactose is the isomer of glucose, which is also a kind of hexose. Then, galactose is treated by isomerase to produce keto hexaketose.
Tagatose is a new monosaccharide from natural sources, which is a "epimer" of fructose; The sweetness is 92% of the same amount of sucrose. It is a good low-energy Food Sweetener and filler. It has many physiological functions, such as inhibiting hyperglycemia, improving intestinal flora and preventing dental caries. It is widely used in food, medicine, cosmetics and other fields.
Low energy
Tagatose ingested by the body can not be completely absorbed by the small intestine. Animal experiments show that tagatose consumes more energy in the process of metabolism than the available energy released by tagatose, does not cause fat precipitation, and provides much less energy than sucrose. Therefore, tagatose is a new low-energy Sweetener , which can reduce the incidence of obesity.
Hypoglycemia
The study found that for healthy people and patients with type 2 diabetes, the blood glucose level and insulin level were not significantly changed by the action of tag, and the glycemic elevation caused by glucose intake was significantly inhibited.
Improve intestinal flora
80% of tagatose ingested by human body can not be absorbed by small intestine. This part of tagatose which is not absorbed is fermented and utilized by some microbial flora in colon, which promotes the growth of beneficial bacteria, inhibits the growth of harmful bacteria and significantly improves intestinal flora. Some studies suggest that tagatose can inhibit colon cancer, inhibit intestinal pathogenic bacteria and promote the growth of lactic acid bacteria and other beneficial bacteria.
Anti caries
It was found that tagatose could not be used by microorganisms in the oral cavity and would not reduce the pH value of dental plaque, so it would not cause dental caries. Tagatose has a good effect in inhibiting dental plaque and eliminating halitosis. It can be used in oral products, such as toothpaste and gum
D-tagatose, as a functional sweetener, has a wide application prospect in food industry, mainly used in health drinks, dairy products, candy, cereal food and so on.
Application in health drinks
In the beverage industry, the synergism of D-tagatose on strong sweeteners such as sodium cyclamate, aspartame, acesulfame and stevioside is mainly used to eliminate the bad aftertaste such as metal taste, bitterness and astringency produced by strong sweeteners and improve the taste of the beverage. In 2003, Pepsi Cola company began to add tagatose sweeteners to carbonated drinks to obtain zero calorie and low calorie healthy drinks similar to full calorie drinks
Application in dairy products
As a low calorie sweetener, tagatose can significantly improve the taste of dairy products by adding a little. Therefore, tagatose is contained in sterilized powdered milk, cheese, yoghurt and other dairy products. With the in-depth study on the properties of tagatose, the application of tagatose has been extended to more dairy products. For example, adding tagatose to chocolate dairy products can obtain rich and mellow toffee flavor. Tagatose can also be used in yogurt to provide sweet taste, increase the number of viable bacteria in yogurt, improve the nutritional value of yogurt, and make the flavor more rich and mellow.
Application in cereal products
Tagatose is easy to be burnt and saccharified at low temperature, which makes it easier to produce ideal color and mellow flavor than sucrose. It can be used in baked food. It is found that tagatose can react with amino acids to produce volatile flavor compounds such as 2-Acetylfuran, 2-ethylpyrazine and 2-Acetylthiazole, which are higher than those produced by reducing sugars such as glucose and galactose.
Application in candy
Tagatose can be used as a sweetener in chocolate, and the process does not need to be changed too much. The viscosity and endothermic properties of chocolate are similar to those of adding sucrose. New Zealand's Mada sports nutrition food company first developed chocolate products with the flavor of milk, dark chocolate and white chocolate containing tagatose, and then developed various new chocolate products with tagatose, such as dried fruit coated with chocolate, dried fruit bar, Easter eggs and so on.
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