Description
A naturally occurring hexose monosaccharide and stereoisomer of fructose, present in small amounts in dairy products and certain fruits. Approximately 92 percent of the sweetness of sucrose with a clean taste profile and only 1.5 kcal per gram. Glycemic index of 3.
White crystalline powder with handling and dissolution characteristics very similar to sucrose. Browns through Maillard reaction in baking, supporting authentic crust development and caramelized notes that polyol sweeteners cannot deliver.
We supply food-grade D-Tagatose from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include standard food-grade crystalline powder, fine-mesh powder for confectionery and beverage applications, and pre-blended D-Tagatose with high-intensity sweeteners for cost-optimized formulations.
Bulk and reduced-MOQ shipments. Batch-level COA covering assay, reducing sugars profile, heavy metals, and microbiology.
Introduction
D-Tagatose was identified as a low-calorie sweetener candidate in the 1980s and brought to commercial scale in the 2000s by Spherix and subsequent licensees including CJ CheilJedang in South Korea.
Industrial production proceeds from whey-derived lactose. Lactose is enzymatically hydrolyzed to glucose and galactose, the galactose is then isomerized to D-Tagatose using calcium hydroxide catalysis or enzymatic conversion with L-arabinose isomerase, and the product is crystallized and dried.
Regulated as Generally Recognized as Safe by the U.S. FDA since 2001 and approved as a novel food ingredient in the EU since 2005. The FDA permits D-Tagatose to be declared as 1.5 kcal per gram on nutrition labels and to be excluded from total sugars for added-sugar accounting purposes in some regulatory interpretations.
The metabolic profile is what distinguishes D-Tagatose from every other bulk sweetener. Only about 20 percent is absorbed in the small intestine, where it is metabolized via the fructose pathway without raising blood glucose or insulin. The remainder reaches the colon, where it is fermented and contributes prebiotic activity for Bifidobacterium and Lactobacillus.
For ketogenic, diabetic, and dental-care product platforms, D-Tagatose offers a combination that no polyol or high-intensity sweetener can match: sucrose-like sweetness, sucrose-like crystallization, Maillard browning for authentic baked color and flavor, and a glycemic index near zero.
Where it is used
- Diabetic and low-glycemic baked goods, cookies, and cereals; supports Maillard browning unlike polyol sweeteners
- Sugar-free chocolate and confectionery where sucrose-like crystallization and mouthfeel are required
- Functional and meal-replacement beverages positioned for blood-sugar management
- Sugar-free chewing gum, mints, and lozenges; supports prebiotic positioning
- Sugar-free dairy products including yogurt, ice cream, and flavored milk
- Sports nutrition and pre-workout formulations; provides taste and bulk without glycemic load
- Dental care products; non-cariogenic and inhibits dental plaque formation
- Ketogenic and low-carb product platforms requiring sucrose-like baking performance
Technical data
| Item | Specification |
|---|---|
| Appearance | White crystalline powder |
| Assay (dry basis) | ≥ 98.0% |
| Loss on drying | ≤ 0.5% |
| pH (10% solution) | 5.0 to 7.0 |
| Melting point | 133 °C to 137 °C |
| Specific rotation | −4° to −6° |
| Heavy metals (as Pb) | ≤ 1 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Total plate count | ≤ 1,000 CFU/g |
| E. coli and Salmonella | Negative |
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