D-tagatose rebiotic sweetener powder

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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. best diabetic sweetener D-tagatose powder 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.

 Diabetics & prediabetics
 Low-carb/keto dieters
 Gut health focused individuals
 Dental health conscious consumers
 Food manufacturers creating healthier products

Q: How does it compare to erythritol?
A: Less cooling effect, better browning, and prebiotic benefits.

Q: Safe for lactose intolerance?
A: Yes—processing removes lactose.

Q: Baking performance?
A: Browns/caramelizes like sugar (unlike most alternatives).

Q: Glycemic impact?
A: GI=3 (sucrose=65).

Q: Cost comparison?
A: More expensive than sugar but cheaper than rare sweeteners like allulose

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