Name | D-Tagatose |
Synonyms | TAGLOSE d-tagatos D-Tagatose P-TAGATOSE TAGATOSE, D- Tagatose, D- D(-)-Tagatose D-(-)-TAGATOSE UNII-T7A20Y888Y D-tagatopyranose D-lyxo-2-Hexulose D-(-)-Tagatose,mixture of anomers (2S,3S,4S,5R)-2-(hydroxymethyl)oxane-2,3,4,5-tetrol |
CAS | 87-81-0 |
EINECS | 201-772-3 |
InChI | InChI=1/C6H12O6/c7-2-6(11)5(10)4(9)3(8)1-12-6/h3-5,7-11H,1-2H2/t3-,4+,5+,6?/m1/s1 |
Molecular Formula | C6H12O6 |
Molar Mass | 180.16 |
Density | 1.2805 (rough estimate) |
Melting Point | 130-136°C |
Boling Point | 232.96°C (rough estimate) |
Specific Rotation(α) | D25 -5° (c = 1 in water) |
Flash Point | 196.4°C |
Solubility | H2O: 0.1g/mL, clear, colorless |
Vapor Presure | 4.23E-08mmHg at 25°C |
Appearance | White-like solid |
Color | White to Off-White |
Merck | 14,9030 |
BRN | 1724555 |
pKa | 11.86±0.20(Predicted) |
Storage Condition | Refrigerator |
Refractive Index | -5.5 ° (C=1, H2O) |
MDL | MFCD00134449 |
Hazard Symbols | Xi - Irritant |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | S24/25 - Avoid contact with skin and eyes. S36 - Wear suitable protective clothing. S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. |
WGK Germany | 3 |
RTECS | WW1100000 |
FLUKA BRAND F CODES | 3-10 |
HS Code | 29400000 |
hexacarbonyl sugar | tagatose is a naturally occurring hexacarbonyl sugar found in yogurt, milk powder and cheese, but the content is less. Tagatose is an episomer of fructose, industrial production mainly galactose as raw material, by isomerization, decolorization, desalination, concentration, crystallization and other steps made. Foreign Research on tagatose earlier, 2000 FDA has approved tagatose as a sweetener for food and beverage and pharmaceutical preparations, 2001 FAO/WHO Expert Committee on Food Additives approved tagatose as food, the European Union also approved tagatose in 2003, and China did not officially approve its use until 2014. The sweetness of tagatose is 92% of that of sucrose, and the caloric content is only 1/3 of that of sucrose. Tagatose also has the processing characteristics of sucrose, and is prone to Coke saccharification reaction and Maillard reaction, it can be used as a substitute for sucrose in food processing. At the same time, when tagatose is used together 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 glucose level has no obvious change. Most of tagatose in the human body is selectively fermented by intestinal microorganisms, which is beneficial to the increment of beneficial bacteria and improves intestinal flora. |
New sweeteners | natural tagatose is very rare, mainly found in yogurt, milk powder and other dairy products. It is a low-energy sweetener with a sweetness of 92% of that of sucrose and produces only 1/3 of the calories of sucrose. tagatose not only has a very close taste to sucrose, but also has a good taste synergistic effect on other high intensity sweeteners. Such as sodium cyclamate, saccharin, aspartame, acesulfame-K, glycyrrhizin, stevioside, mogroside, somatin, alitam, neotame and sucralose, can significantly improve the taste of these sweeteners, flavor and aftertaste. tagatose has high safety. Since it was approved by FDA in World Health Organization (WHO), it has been used in more than 30 countries, including China, EU, Australia, New Zealand and South Korea, as well as in, the World Food and Agriculture Organization and the Codex Alimentarius Commission have been approved for use, and the daily intake is not limited. as a new sweetener, tagatose has a wide range of applications in the food industry, mainly used in health drinks, dairy products, candy, cereal food and so on. at lower temperatures, tagatose is prone to caramelization and Maillard reaction, and is more likely to produce ideal color and scorched flavor than sucrose, especially suitable for bread, cake, in baked goods such as biscuits. |
Application of tagatose | Application in baked goods tagatose is used as a flavor enhancer in many baked goods, since tagatose has a high degree of Maillard reaction, the addition amount needs to be strictly controlled, otherwise bitter taste will be generated. Tagatose added to small doses of bread, can increase the bread moisture, improve flavor, increase the color of bread and biscuits. Adding 2% of tagatose to the bread can produce soft taste and rich toffee flavor. Adding 0.5% ~ 1% tagatose to the bread can shorten the baking time by half, at the same time, a uniform color is produced. Tagatose is an ideal sugar coating for low-energy foods and is used as a puff for bread and cakes. Application in chewing gum adding small dose of tagatose to chewing gum can prolong sweet time and produce special flavor, which can be added to chewing gum or used as sugar coating. The addition of more than 15% can produce the same flavor as peppermint oil and fruit, and can also enhance the flavor of peppermint oil and promote the sour taste of some fruits, but does not increase the viscosity of chewing gum. tagatose can be used in combination with other polyols and xylitol to make up for the disadvantage of Diarrhea caused by the large amount of polyol used. Application in beverages compared with high-intensity beverages, low-energy beverages often lack taste and taste. Adding 1% tagatose to low-energy drinks can produce better mouthfeel, masking bad flavors, reducing bitterness, and coordinating sweetness. tagatose added to milk-based beverages, such as chocolate yogurt, fruit-type yogurt, can improve the use of high-intensity sweeteners bring bad flavor, good sweetness, extended sweetness, While reducing the bitter taste. Application in meat products cured meat, ham and other meat products contain relatively high carbohydrate (2% ~ 7%), which is easy to cause microbial pollution and lead to economic loss. In the meat product industry, the requirements for preservatives and fungicides are very strict, and therefore, the addition of carbohydrates that cannot be utilized by microorganisms to meat products can be considered. Tagatose can not be caused by spoilage of lactic acid bacteria and some pathogenic bacteria such as Escherichia coli, salmonella, Staphylococcus aureus, etc., if added to meat products, can play the role of carbohydrate function, and can prevent microbial contamination. Application in health food tagatose can effectively improve intestinal flora and prevent colon cancer due to its prebiotic effect, so it can be used as a raw material of health functional food. |
biosynthetic method | is a method in which galactose obtained by hydrolysis is converted by isomerase treatment using an enzyme-containing microorganism as a catalyst. At present, the technology is basically mature. However, the ability of these strains to produce isomerase is limited, the reaction efficiency is still not ideal, and the conversion rate of galactose to tagatose is only 30%. |
applicable food category | the scope of use does not include infant food. |
approval date | 2014-05-20 |
Announcement No. | Health and Family Planning Commission 10th in 2014 |
title | announcement on approval of six new food ingredients, such as tagatose |
Trait | white crystal particles or powder |
Tagatose content (g/100g) | ≥ 98 |
Ash (g/100g) | ≤ 0.1 |
biological activity | (3S,4S,5R)-1,3,4,5, 6-penta hydroxyhexan-2-one is an endogenous metabolite. |