TAGATOSE Meaning and
Definition
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Tagatose is a naturally occurring sugar substitute that is categorized as a low-calorie sweetener. It is chemically classified as a ketohexose monosaccharide, which means it consists of six carbon atoms, one ketone functional group, and five hydroxyl groups. Tagatose is derived from lactose, a disaccharide found in dairy products, through a process called isomerization.
Tagatose is known for having a very similar taste and texture to regular table sugar, with approximately 90% of its sweetness. However, it only contains about 38% of the calories found in sugar. This characteristic makes it an attractive alternative for individuals who are conscious about their calorie intake or have diabetes, as it has a minimal effect on blood sugar levels.
In addition to its low-calorie content, tagatose also has dental benefits. Unlike sugar, it does not promote tooth decay as it is not fermented by oral bacteria, reducing the production of acid that causes cavities.
Furthermore, tagatose has a high digestive tolerance, making it suitable for people with gastrointestinal sensitivities. It is absorbed slowly in the small intestine, providing a lower glycemic response compared to other sweeteners.
Tagatose can be found in a variety of food products, such as beverages, baked goods, frozen desserts, and confectionery. It is generally recognized as safe (GRAS) by regulatory authorities and has been approved for use in many countries around the world as a food ingredient and sweetener.
Etymology of TAGATOSE
The word "tagatose" has its roots in chemistry and biology. It is derived from the word "tage" and the suffix "-ose".
The term "tagatose" was coined in the 1940s during research on the bacterial fermentation of lactose. It was identified as a naturally occurring sugar alcohol produced during the fermentation process. The initial research focused on the transformation of lactose to tagatose, and the word "tagatose" was chosen to signify this specific compound.
The suffix "-ose" is commonly used in chemistry to indicate a sugar or carbohydrate, while "tage" is believed to come from the Latin word "tago", meaning "to touch" or "to come into contact with". It may have been chosen to indicate the transformation of lactose into tagatose through the fermentation process.
