Tagatose manufacturer

Tagatose is a novel natural sourcemonosaccharideIt is a type of fructose“Differential isomer”； Same sweetness levelsucrose92% of it is a good low-energy food sweetener and filler, and has inhibitory propertieshyperglycemiaImprove the properties of Tagatose

intestineMicrobial community, non caries and other physiological effects, widely used infood、Medicine、cosmeticsand other fields

Tagatosenature:

Chemical properties: prone to occurrenceCaramelization reactionMelard browning reaction

TagatoseImproving gut microbiota: 80% of the Tagatose ingested by the body cannot be absorbed by the small intestine. This unabsorbed Tagatose is fermented and utilized by some microbial communities in the colon, promoting the growth of beneficial bacteria and inhibiting the growth of harmful bacteria

D-tagatose, as a functional sweetener, has broad application prospects in the food industry, mainly used in healthy beverages, dairy products, candies, cereal foods, etc. The application of D-tagatose in the beverage industry mainly utilizes the synergistic effect of D-tagatose on strong sweeteners such as saccharin, aspartame, acesulfame, and stevia, in order to eliminate the adverse aftertaste such as metallic taste, aftertaste, and astringency caused by strong sweeteners and improve the taste of beverages. In 2003, PepsiCo began adding combination sweeteners containing Tagatose to carbonated beverages to obtain zero calorie and low calorie healthy drinks with a taste similar to full calorie beverages. As a low calorie sweetener, adding a small amount of Tagatose can significantly improve the taste of dairy products. Therefore, Tagatose is present in sterilized powdered milk, cheese, yogurt and other dairy products. With the deepening of research on the properties of Tagatose, its application has expanded to more dairy products. Adding Tagatose to chocolate dairy products can result in a rich and mellow toffee flavor. Tagatose can also be used in yogurt, providing sweetness while increasing the number of live bacteria in yogurt, enhancing its nutritional value, and making the flavor more rich and mellow. The application of Tagatose in grain products through low-temperature and easily charred saccharification makes it easier to produce ideal color and richer flavor than sucrose, and can be used in baked goods. Research has found that tagatose can undergo Maillard reaction 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. Tagatose can be used as a sweetener in chocolate, and the process does not require significant changes. The viscosity and endothermic properties of chocolate are similar to those of adding sucrose. Mada Sports Nutritious Food Company in New Zealand first developed chocolate products with flavors such as milk, dark chocolate, and white chocolate containing Tagatose, and then developed various novel chocolate products containing Tagatose such as dried fruits, dried fruit bars, Easter eggs, etc. coated with chocolate. [6] The application of cured meat, ham and other meat products contains relatively high carbohydrates (2% to 7%), which can easily cause microbial contamination and lead to economic losses. In the meat industry, the requirements for preservatives and fungicides are very strict, so it is possible to consider adding carbohydrates that cannot be utilized by microorganisms to meat products. Tagatose cannot be utilized by lactic acid bacteria that can cause spoilage and some pathogenic bacteria such as Escherichia coli, Salmonella, Staphylococcus aureus, etc. If it is added to meat products, it can not only function as a carbohydrate but also prevent microbial contamination