Tagatose

Tagatose is a rare natural ketohexose (C4 epimer of Dfructose), industrially produced by isomerization of Dgalactose (derived from lactose hydrolysis) via chemical or enzymatic conversion. It appears as a white, odorless, crystalline powder with a clean sucroselike sweetness at ~92% of sucrose intensity. Tagatose is only partially absorbed in the small intestine (~20%); the remainder is fermented by colonic microbiota, yielding ~1.5–3 kcal/g (EFSA: 3 kcal/g for labelling). It has a low glycemic index, exerts prebiotic effects, does not promote dental caries, and participates in Maillard reactions (bakery browning). Applications: beverages, baked goods, dairy, confectionery, tabletop sweeteners, and sports/nutraceutical formulations.