D-tagatose (CAS 87-81-0) is a rare natural six-carbon hexose and an epimer of fructose, with a relative molecular mass of 180.16. With similar taste to sucrose, tagatose is 92% as sweet as sucrose, and basically there is no unpleasant odor or aftertaste. It produces only 1/3 of the calories of sucrose and is a low-calorie sweetener.
Tagatose is a naturally occurring low-calorie monosaccharide derived from lactose. It has a clean, sugar-like sweetness - around 92% of sucrose's sweetness - but delivers only 1.5 kcal per gram, making it a perfect ingredient for sugar reduction and clean-label formulations.
Tagatose is a ketohexose sugar, structurally similar to fructose, and provides excellent taste, mouthfeel, and browning properties comparable to sugar.
Tagatose sugar is widely used as a natural alternative to sugar in the food, beverage, and pharmaceutical industries. It provides the sweetness, bulk, and browning effects of sugar while helping manufacturers reduce calories and sugar content in their products.
Tagatose Sugar Property
The sweetness of tagatose is 92% of sucrose while the calorie content of tagatose is only one-third of sucrose. It has the same processing properties as sucrose, such as caramelization and maillard reaction, and can be used as a substitute for sucrose in food processing. In addition, tagatose can provide a unique flavor when used with other sweeteners. D-tagatose appears to be poorly absorbed. Only 20% of D-tagatose can be absorbed by the small intestine, so it does not produce an obvious glycemic response. Most tagatose in the human body is selectively fermented by the intestinal flora, which is conducive to the multiplication of probiotics and the improvement of intestinal flora.
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