Tagatose

Tagatose is a white, anhydrous crystalline solid. It is a carbohydrate, a ketohexose, an epimer of D-fructose inverted at C-4. It can exist in several tautomeric forms.

• Supplier: CD Formulation
• Product #: PE-0495
• product1: Pharmaceutical Excipients
• Molecular Formula: C6H12O6
• Molecular Weight: 180.16
• Applications: Tagatose is used as a sweetening agent in beverages, foods, and pharmaceutical applications. A 10% solution of tagatose is about 92% as sweet as a 10% sucrose solution.It is a low-calorie sugar with approximately 38% of the calories of sucrose per gram. It occurs naturally in low levels in milk products.Like other sugars (fructose, glucose, sucrose), it is also used as a bulk sweetener, humectant, texturizer, and stabilizer, and may be used in dietetic foods with a low glycemic index.
• Safety: Tagatose is safe for use in food and beverages. It has been used in pharmaceutical products.
• Incompatibilities: A Maillard-type condensation reaction is likely to occur between tagatose and compounds with a primary amine group to form brown or yellow-brown colored Amidori compounds. Reducing sugars will also interact with secondary amines to form an imine, but without any accompanying yellow-brown discoloration.
• Synonyms: D-lyxo-Hexulose; (3S, 4S, 5R)-2-(hydroxymethyl)oxane-2, 3, 4, 5- tetrol; Naturlose; D-tagatose; tagatosum; tagatoza.
• CAS Number: 87-81-0
• Category: Sweetening agent
• UNII: T7A20Y888Y
• Chemical Name: (3S, 4S, 5R)-1, 3, 4, 5, 6-pentahydroxyhexan-2-one
• Administration route: oral and rectal
• Dosage Form: oral and rectal solutions
• Stability and Storage Conditions: Tagatose is stable under pH conditions typically encountered in foods (pH > 3). It is a reducing sugar and undergoes the Maillard reaction. Tagatose is stable under typical storage conditions. It caramelizes at elevated temperature.
• Source and Preparation: Tagatose is obtained from D-galactose by isomerization under alkaline conditions in the presence of calcium.