| CAS No.: | 87-81-0 |
|---|---|
| Formula: | C6h12o6 |
| EINECS: | 201-772-3 |
| Type: | Food Sweeteners |
| Nutritional Value: | Nutritional |
| Effect: | Flavoring Agent |
| Customization: |
|---|
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D-tagatose is a kind of rare sugar, and it is a new type of functional sweetener discovered in recent years with the functions
of lowering calories, lowering blood sugar, regulating intestinal flora, and resisting dental caries.
D-tagatose is prone to caramelization and Maillard reaction at lower temperatures, and is more likely to produce ideal color
and caramel flavor than sucrose, and is especially suitable for bakery products such as bread, cakes, and biscuits.
The sweetness of tagatose is 92% of that of sucrose, and its calories are only one-third of that of sucrose. It also has the
processing characteristics of sucrose, and is prone to caramelization and Maillard reactions. It can be used as a substitute
for sucrose for food processing. At the same time, when tagatose is used with other sweeteners, it has a beneficial effect
on sweetness and can present a unique flavor.
The absorption rate of tagatose in the human body is low, only 20% is absorbed by the small intestine, and the blood sugar
level has no significant change. Most of the tagatose in the human body is selectively fermented by intestinal microorganisms,
which is conducive to the increase of beneficial bacteria and improves the intestinal tract flora.
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