| Form | white to off-white crystalline powder |
| MF | C6H12O6 |
| MW | 180.16 |
| Melting point | 130-136 °C |
| Boiling point | 232.96°C (rough estimate) |
| Density | 1.2805 (rough estimate) |
| Refractive index | -5.5 ° (C=1, H2O) |
| Pka | 11.86±0.20(Predicted) |
| Storage temp. | 2-8°C |
| Item | Internal control index | Test result |
| Appearance | White crystalline powder and particle, no observable impurities in normal eyesight |
Correspond |
| Purity | ≥99% | 99.607% |
| Residue on ignition |
≤0.1% | 0.05% |
| Melting Range | 128℃～144℃ | 134.7℃ |
| Specific Rotation （10% solution） |
-4.0o～-7.0o | -6.647o |
| Lead | ≤0.4ppm | <0.4ppm |
| Loss on drying | ≤0.5% | 0.04% |
| TAMC | ≤1000cfu/g | <1000cfu/g |
| TYMC | ≤100cfu/g | <100cfu/g |
Tagatose is a functional sweetener with lactose as raw material. It is mainly used in health drinks, dairy products, candy, grain food.
Health drinks:
In the beverage industry, the synergistic effect of D-tagatose on strong sweeteners such as cyclamate, aspartame, acesulfame and stevia is mainly used to eliminate the bad aftertaste such as metal taste, afterbitterness and astringency produced by strong sweeteners and improve the taste of beverages. In 2003, PepsiCo began to add a combined sweetener containing tagatose to carbonated drinks to obtain zero calorie and low calorie health drinks basically similar to full calorie drinks.
Dairy products:
As a low calorie sweetener, tagatose can significantly improve the taste of dairy products by adding a little. Therefore, tagatose is contained in sterilized powdered milk, cheese, yoghurt and other dairy products. With the in-depth study of the properties of tagatose, the application of tagatose has been extended to more dairy products. For example, the rich and mellow toffee flavor can be obtained by adding tagatose to chocolate dairy products. Tagatose can also be used in yogurt. While providing sweetness, it can increase the number of live bacteria in yogurt, improve the nutritional value of yogurt and make the flavor more rich and mellow.
Grain products:
D-Tagatose is easy to scorch and saccharify at low temperature, which makes it easier to produce ideal color and mellow flavor than sucrose. It can be used in baked food. It is found that tagatose can react with amino acids to produce volatile flavor substances such as 2-Acetylfuran, 2-ethyl pyrazine and 2-Acetylthiazole, which are higher than those produced by reducing sugars such as glucose and galactose.
Candy:
D-Tagatose can be used as a sweetener in chocolate without much change. The viscosity and endothermic properties of chocolate are similar to those when sucrose is added. New Zealand Mada sports nutrition food company first developed chocolate products with tagatose flavors such as milk, dark chocolate and white chocolate, and then developed various novel chocolate products with tagatose such as chocolate coated dried fruit, dried fruit bar and Easter eggs.
