D-tagatose Raw Materials D-tagatose Powder

CAS:87-81-0

MF:C6H12O6

MW:180.16

EINECS:201-772-3

Specification: 99% min D-tagatose Powder

Sample:D-tagatose Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

D-tagatose Powder Usage and Synthesis.

Applications in baked goods

Tagatose is used as a flavor enhancer in many baked goods. Due to its high Meladic reaction, the amount of Tagatose added needs to be strictly controlled, otherwise it will produce a bitter taste.

Tagatose added to bread in small doses can increase the moisture of bread, improve the flavor, and increase the color of bread and cookies. Adding 2% Tagatose to muffins produces a soft texture and rich toffee flavor; adding 0.5% to 1% Tagatose to toasted bread can shorten the baking time by half, while producing a uniform color. Tagatose is an ideal icing for low-energy foods and is used as a shortening for breads and cakes.

Application in chewing gum

The addition of small doses of Tagatose to chewing gum extends the duration of the sweetness and produces a special flavor, both in the gum and as a coating.

Addition of more than 15% can produce a flavor like peppermint oil and fruit, but also can enhance the flavor of peppermint oil, promote part of the fruit flavor in the sour taste, but does not increase the viscosity of the gum. Tagatose can be used in conjunction with other polyols and xylitol to make up for the disadvantage of diarrhea caused by high polyol use.

Applications in beverages

Low energy beverages often lack texture and flavor compared to highly sweetened beverages. Adding 1% Tagatose to low energy beverages can produce a better mouthfeel, mask undesirable flavors, reduce bitterness and harmonize sweetness.

Tagatose added to buttermilk-based beverages, such as chocolate yogurt and fruit-based yogurts, can improve the poor flavor associated with the use of high-sweetness sweeteners by achieving good sweetness, prolonging sweetness, and reducing bitterness.

Uses and Function of D-tagatose.

Natural Tagatose is very rare and is mainly found in dairy products such as yogurt and milk powder. It is a low-energy sweetener that is 92% as sweet as sucrose and produces only 1/3 of the calories of sucrose.

Tagatose not only tastes very close to sucrose on its own, but also has good taste synergy with other powerful sweeteners. For example, in combination with sweetener, saccharin, aspartame, acesulfame, licorice sweetener, stevia, rosmarinic acid, somatosweet, alli-sweet, neotame and sucralose, it can significantly improve the taste, flavor and aftertaste of these sweeteners.

Tagatose is highly safe, and since its approval for use by the U.S. FDA in 2001, it is currently approved for use in more than 30 countries, including China, the European Union, Australia, New Zealand and South Korea, as well as by the World Health Organization, the World Food Organization, and the Codex Alimentarius Commission, with no restriction on the permissible daily intake (ADI). As an emerging sweetener, Tagatose has a wide range of applications in the food industry, mainly used in health beverages, dairy products, confectionery, cereals and so on.

Tagatose is easy to be caramelized and melted at lower temperatures, which is more likely to produce desirable color and caramelized flavor than sucrose, and it is especially suitable for use in bakery products such as bread, cakes and cookies.

Synthesis of D-tagatose.

It is made by using enzyme-containing microorganisms as catalysts and converting galactose obtained by hydrolysis through isomerization enzyme treatment. At present, this technology is basically mature. However, the ability of these strains to produce isomerizing enzymes is limited, and the reaction efficiency is still unsatisfactory, with the conversion rate of galactose to tagatose being only 30%.

Product Methods of  Bulk D-tagatose Powder.