The sweetener market is really rich today. It is already known that white sugar is not the healthiest choice, and its excess in the daily diet promotes obesity, diabetes and metabolic problems. That’s why many people use substitutes – honey, xylitol, erythritol or stevia. Despite this, producers and scientists are still looking for new solutions – ones that will not only be lower in calories, but also more neutral for the body. One such proposal is behindoften referred to as the sugar of the future.
Tagatose is a natural simple sugarbelonging to the so-called rare sugars. Chemically, it is very similar to fructose, but its action in the body is completely different. It occurs in nature in small amounts, including: in dairy products and some fruits (e.g. apples, oranges and pineapples).
In the past, it was obtained mainly from lactose. This process was expensive and involved the enzymatic transformation of galactose, which is one of the components of milk sugar. Scientists from the American Tufts University However, a new, synthetic method of obtaining it was created, therefore, it is much more accessible today.
“We have developed a way to produce tagatose by engineering bacteria Escherichia coli“so that they work like tiny factories loaded with appropriate enzymes to convert large amounts of glucose into tagatose” – the tvn24.pl website quotes the statement of Prof. Nik Nair, biology and chemical engineer, head of the research team. This is a much more economically effective method (production efficiency has increased to 95%). It is expected that the value of the tagatose market may reach USD 250 million by 2032 and will have a real impact on the change eating habits in the world.
In terms of appearance tagatose resembles white sugar. It consists of small, white, almost odorless crystals and dissolves well in water. Its taste is sweetclean and without the bitter or metallic aftertaste that can be a problem with some intense sweeteners. Importantly, the sweetness level of tagatose is similar to sucrose – it is estimated at approximately 90 percent. its power, so it does not require major calculations in the kitchen.
However, the most important feature of the new generation of sugar is the way it is metabolized. The body absorbs tagatose only partially in the small intestine, and the rest goes to the large intestine, where it is fermented. Thanks to this provides much less energy than classic sugar, i.e. approximately 1.5-2 kcal per gram, which is almost three times less than sucrose. Plus it has low glycemic indexwhich means that does not cause sudden increases in blood glucose and insulin levels.
Tagatose is intensively studied for its safety and health effects. It was considered a safe substance for use (the US Food and Drug Administration gave it the GRAS status – Generally Recognized as Safe), also by people with insulin resistance and diabetes. Moreover, it is being analyzed whether this sugar can support glycemic control and have a beneficial effect on the intestinal microflora.
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Compared to white sugar, the differences are fundamental. Sucrose is a source of the so-called empty calories – quickly absorbed, rapidly increases glucose and insulin levels, and when consumed regularly, promotes the deposition of fat tissue. Tagatose has a much milder effect – it has a low glycemic index, fewer calories and slower absorption, which makes it attractive for people limiting sugar. Additionally, tagatose does not provide an easy breeding ground for bacteria responsible for the development of caries, and may even inhibit it, improving tooth health.
Compared to xylitol and erythritol, tagatose stands out primarily because of its taste. The sugar of the future is definitely more similar to sucrose in terms of taste, so for many people it is simply more pleasant to consume. Moreover, it does not change the aroma of desserts and baked goods, which is why it is also appreciated.
Compared to stevia, the difference is even greater. Stevia is an intense sweetener – very little is needed, but it often leaves a bitter, licorice aftertaste. Tagatose is a bulk sugarthanks to which it behaves similarly to sucrose – it caramelizes, gives structure to baked goods and improves the consistency of dishes. This is a huge advantage for people who do not want to give up traditional recipes.
It is also worth mentioning intestinal tolerance. Although tagatose, like other low-calorie sweeteners, can cause digestive problems in excess, many people tolerate it better than xylitol. However, the key is moderate consumption and gradual introduction into the diet. People with hereditary intolerance to fructose should be especially careful because it is metabolized in a similar way.
Tagatose works well in the kitchen wherever regular sugar is used. You can use it to sweeten tea, coffee, cocoa or homemade lemonade. It dissolves well in both cold and warm drinks without changing their taste.
In baked goods, tagatose behaves similarly to sucrose. It gives cakes the appropriate structure, supports browning and allows them to obtain an appetizing, slightly caramel note. It can be used for sponge cakes, muffins, cookies or pancakes. It is also suitable for preparing dessert sauces, creams, puddings and jams with reduced calories.
More and more often tagatose is used in products for people on specialized diets – low-carbohydrate, ketogenic or diabetic. Manufacturers add it to bars, yogurts, ice cream and “no added sugar” products.
It is worth remembering that although tagatose is a healthier alternative, it does not mean that it can be used without restrictions. The recommended maximum portion, consumed in one sitting, is approx. 30 grams. It brings the best results as part of a balanced diet, not as a substitute for sweets.
Tagatose is a product for those who feel the need to limit white sugar in their diet. It combines a sweet taste with low calories and a mild effect on blood sugar levels. Thanks to its versatile use in the kitchen, it can be a real replacement for classic sugar. Although it will not replace healthy habits, for many people it can be the first step to a more nutritious diet.
Source: Terazgotuje.pl, dietetyki.org.pl, sfd.pl
