Super Sales Food Grade Sweetener Tagatose D-Tagatose CAS: 17598-81-1

• CAS No.: 17598-81-1
• Formula: C6h12o6
• Type: D-Tagatose
• Nutritional Value: Nutritional
• Effect: Stabilization
• Resource: Chemosynthesis
• Model NO.: FD001
• Transport Package: 25kg Per Drums
• Specification: 25kgs packaging Fiber drum outside and plastic bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 20 Ton/Tons Per Month

Product Description

Product	D-Tagatose /Tagatose
Molecular Formula	C6H12O6
Molecular Weight	180.1559
CAS Registry Number	87-81-0 /17598-81-1
EINECS	201-772-3
Appearance	White powder
Assay	99%

Tagatose is a functional sweetener. It is a naturally occurring monosaccharide, specifically a hexose. It is often found in dairy products, and is very similar in texture to sucrose (table sugar) and is 92% as sweet, but with only 38% of the calories.

Tagatose is generally recognized as safe (GRAS) by the FAO/WHO and has been since 2001.
Since it is metabolized differently from sucrose, tagatose has a minimal effect on blood glucose and insulin levels. Tagatose is also approved as a tooth-friendly ingredient.
1. Low glycemic index, tagatose has very similar sweetness to sugar while its glycemic index is very low. 
2. Antihyperglycemic effect, tagatose reduces blood glucose level in the liver by promoting glucokinase activity which promotes transfer of glucose to glycogen. It also inhibits digestive enzymes and degradation of carbohydrates in small intestine which result in inhibition of carbohydrate absorption in the body. 
3. Physical characteristics, active maillard reaction of tagatose enhances flavor and brown coloring performance and is usually used for baking, cooking and with high-intensity sweeteners to mask their bitter aftertaste.
 D-Tagatose has less than half the calories of sugar. It has a zero glycemic index. This makes it very suitable as part of a diabetic diet. Unlike most sugars it is not harmful to teeth, in fact it has been shown to help prevent damage to teeth. It is also a prebiotic. This means that it assists in the development of beneficial bacteria in the gut. It is also reputed to slow the absorption of glucose into the bloodstream, so it may be of additional use for diabetics in this regard.
1. Used for jam, jelly production, drinks, milk drinks, oyster sauce, soy sauce and other condiments accessories.
2. The pharmaceutical industry takes it as medicinal syrup sweeteners, thickeners, used in the production of high-end candy and hard candy.
3. Used in healthy products.

ITEM	STANDARD
Description	White crystalline powder
Melting range	118-120°C
PH	5.0-7.0
Loss on drying, %	≤0.20
Ash  %	≤0.01
Heavy metals (Pb) mg/kg	≤5.0
Assay (on dry basis, %)	≥99.0
As, mg/kg	≤2.0
Cont of bacteria, cfu/g	≤300
Coliform	Negative