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D-tagatose raw Powder CAS 87-81-0 D-tagatose
Product Overview:
Tagatose is a naturally occurring six-carbon keto sugar found in yoghurt, milk powder and cheese, but in small amounts. Tagatose is a differential isomer of fructose, and industrial production is mainly made from galactose as raw material, through isomerisation, decolourisation, desalination, concentration, crystallisation and other steps. Foreign research on Tagatose is earlier, in 2000 FDA has approved Tagatose as a sweetener for food and beverage and pharmaceutical preparations, in 2001 FAO/WHO Expert Committee on Food Additives approved Tagatose as a food additive, the European Union also approved Tagatose on the market in 2003, our country was not officially approved for use until 2014.
D-tagatose raw Powder CAS 87-81-0 D-tagatose Attributes
CAS:87-81-0
MF:C6H12O6
MW:180.16
EINECS:201-772-3
Specification: 99% min D-tagatose
Sample:D-tagatose Powder
Packaging:1kg/bag, 25kg/drum
Brand: Raw Materials
Appearance:white
Storage: Cool Dry Place
Shelf Life: 2 Years
Test Method: HPLC
D-tagatose raw Powder CAS 87-81-0 D-tagatose Details
Applications in chewing gum
The addition of small doses of Tagatose to chewing gum extends the duration of the sweetness and produces a special flavour, either added to the gum or used as an icing. Adding more than 15% produces flavours like peppermint oil and fruit, and also enhances the peppermint oil flavour and promotes some of the acidity in the fruit flavour, but does not increase gum viscosity. Tagatose can be used in conjunction with other polyols and xylitol to compensate for the disadvantage of diarrhoea caused by high polyol use.
Applications in beverages
Low energy drinks often lack taste and flavour compared to highly sweetened drinks. Adding 1% Tagatose to low energy beverages produces a better mouthfeel, masks undesirable flavours, reduces bitterness and harmonises sweetness. Tagatose added to cow's milk based beverages like chocolate yoghurt, fruit type yoghurts can improve the poor flavour profile associated with the use of high sweetness sweeteners, giving a good sweetness, prolonged sweetness and reduced bitterness.
Uses of D-tagatose.
Natural Tagatose is very rare and is mainly found in dairy products such as yoghurt 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, when combined with sweetener, saccharin, aspartame, acesulfame, licorice sweetener, stevia, rosmarinic acid, somatosweet, alli sweet, neotame and sucralose, it can significantly improve the taste, flavour and aftertaste of these sweeteners.
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 can easily undergo caramelisation and Melad reaction at lower temperatures, which is more likely to produce ideal colour and caramelised flavour than sucrose, and is particularly suitable for use in bakery products such as bread, cakes and biscuits.
Preparation of D-tagatose.
Product Method of D-tagatose.
