Tagatose – healthy sweetener. Properties and application of tagatose

Tagatose is a sweetener that has almost 3 times less calories than traditional sugar and a low glycemic index, thanks to which it is recommended as a healthy substitute for sugar.The advantage of tagatosis is also that it can be used to bake cakes, including yeast.It is a sweetener recommended for people with diabetes, and research shows that it has healing properties.

In times of obesity and fashion for healthy eating, we can often buy low-calorie sweeteners in stores that replace sugar.One of the relatively new products on the market is tagatose – sweetener, which is nearly 3 times less caloric than traditional sugar, can facilitate weight control, and at the same time shows pro-health.

Tagatosis properties

Tagatose belongs to the group of simple sugars like glucose and fructose.It is almost as sweet as sucrose (the main ingredient of beet sugar and cane sugar) – it shows 92 percent.her sweetness.It provides a lot less calories.100 g tagatose is 150 kcal, while traditional sugar – 400 kcal.It is also characterized by a low glycemic index (IG = 7.5), does not raise blood sugar rapidly, therefore it is recommended for people with diabetes and slimming.

100 g tagatose is 150 kcal, while traditional sugar – 400 kcal.

Tagatoza is very similar to fructose, but it is much less calorific.All because the human body is not adapted to digesting tagatose and metabolizes it to a small extent.Only about 20 percent.Tagatosis is absorbed in the small intestine into the bloodstream, the vast majority of which is excreted unchanged in the urine, and only a few percent are metabolized similarly to fructose.80 percenttagatose passes into the large intestine, where it is used as a prebiotic, i.e. a medium for the beneficial gut microflora.In the large intestine, it is fermented by bacteria into short-chain fatty acids, which are then metabolized and absorbed.Thus, Tagatose has a beneficial effect on the composition and nutrition of the intestinal microflora, inhibits the multiplication of pathogenic bacteria, improves the functioning of the intestines, as well as the immune system closely related to the condition of the intestinal microflora.In contrast to the polyhydric alcohols used for sweetening, such as the popular xylitol and erythritol, tagatose does not cause diarrhea.

Tagatose is not fermented by the bacteria of the mouth, so it does not cause tooth decay.It can be used in the production of chewing gums, toothpastes and mouthwashes.

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Healing properties of tagatosis

Clinical trials confirm the high potential of tagatose for use in the pharmaceutical industry.Particular hopes are related to the use of tagatosis in the treatment of type 2 diabetes – a disease that affects approximately 2 million people in Poland and is most often associated with obesity.Tagatose increases the amount of fibrinogen and erythrocytes in the blood – it can be used in the treatment of anemia and hemophilia.During animal studies, it was found that this sugar increases fertility and has a positive effect on fetal development.It is also considered the possibility of using tagatose in transplantology in organ storage fluids, because tagatose is characterized by a strong antioxidant and protective effect on cells.

Available sweeteners are not pure tagatosis

In nature, tagatosis can be found very rarely.Naturally, it occurs in the Sterculia setiger trees growing in South Africa, in small amounts in UHT milk, some cheeses and yoghurts.However, these sources are not used for the production of tagatosis for industrial purposes.It can be produced by chemical or enzymatic methods.Both methods are very expensive, multi-stage and often the production of tagatose turns out to be unprofitable.At the Department of Microbiology at the Gdańsk University of Technology, a single-stage biotechnological method of tagatose production has been developed, which reduces production costs.

In all methods of producing tagatose, the starting product is lactose – a milk sugar composed of glucose and galactose – obtained from whey or waste from the dairy industry.As a result of complicated chemical or enzymatic transformations, galactose is transformed into tagatose – the final product.Tagatosis is produced by a few companies due to the cost of the process.In the European Union you can buy Tagatesse – sweetener Belgian company, which since 2006 as the only one in Europe produces tagatosis.Tagatesse is not pure tagatosis, but a mixture of sweeteners with the composition of tagatose, isomalt, actilight®, dietary fiber inulin, oligosaccharides, sucralose.

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Tagatose – use in the kitchen

Tagatoza can be used in the kitchen to sweeten drinks and desserts, warm sauces and fruit or chocolate mousses, caramelize vegetables and fruits and as an addition to cakes, also yeast.This sugar is resistant to high temperatures, and unlike natural sweeteners like stevia and xylitol, it is caramelized and fermented, i.e. it may be a medium for growing yeast during baking.The producer on the sweetener \ Tagatesse \, which is the only sweetener tagatose available on the Polish market, recommends baking cakes with a little longer and at a lower temperature – up to 170 ° C.Due to the longer baking time for the last 10 minutes, it is worth covering the dough with aluminum foil so that it does not brown too much.

It is worth remembering that Tagatesse is not pure tagatose and a mix of sweeteners – its sweetness is twice as high as the sweetness of sugar.The sweetener comes in several forms of crystals, cubes and tablets.When using crystals, use them half as much as sugar, while one teaspoon of sugar is equivalent to one cube or tablet of sweetener.

Is it worth sweetening with tagatose?

In conclusion – tagatose can be said to be another healthy alternative to traditional low-calorie sugar, with very wide application possibilities, and above all recommended to people suffering from diabetes.Its consumption gives not only pleasure flowing from the sweet taste, but also health benefits, especially supporting the functioning of the intestinal microflora.Unfortunately, we can choose only one manufacturer’s products, which in addition do not contain pure tagatosis, which for many people may be a disadvantage.

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You can read also: Sugar – yes or no?

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