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Tagatose is a natural sweetener present in only small amounts in fruitscacao, and dairy products. Starting with lactosewhich is hydrolyzed to glucose and galactose, tagatose can then be produced commercially from the resulting galactose.

The galactose is isomerized under alkaline conditions to D-tagatose by calcium hydroxide. Under conditions employed for Meerwein-Ponndorf-Verley reduction, the tetra-O-benzyl galactose converts to tetra-O-benzyl tagatose. Hydrogenolysis removes the four benzyl groups, leaving tagatose. Tagatose also can be made from starch or maltodextrin via an enzymatic cascade reaction. The process of producing tagatose powder may soon involve spray drying.

Ingredients: D-Tagatose.

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