| HS Code | 530404 |
| Product Name | Tagatose |
| Chemical Name | D-tagatose |
| Molecular Formula | C6H12O6 |
| Molecular Weight | 180.16 g/mol |
| Cas Number | 87-81-0 |
| E Number | E963 |
| Sweetness Relative To Sucrose | 92% |
| Glycemic Index | 3 |
| Caloric Value | 1.5 kcal/g |
| Melting Point | 134-135 °C |
| Solubility In Water | Soluble (58 g/100 mL at 20 °C) |
| Natural Source | Dairy products and some fruits |
As an accredited Tagatose factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.
| Packing | Tagatose is supplied in a 25 kg sealed polyethylene-lined fiber drum, ensuring purity, moisture protection, and safe handling during storage and transport. |
| Container Loading (20′ FCL) | Tagatose powder packed in 25 kg bags, palletized, loaded as a 20′ FCL container shipment, secured and safe for transport. |
| Shipping | Tagatose is typically shipped as a free-flowing, food-grade powder in sealed multi-layer bags or drums, preferably on pallets. It should be kept dry and cool, away from strong odors and contaminants. Transport is generally non-hazardous, but clean, dry containers are required to preserve product purity. |
| Storage | Store Tagatose in a tightly sealed container in a cool, dry, well-ventilated area, away from direct sunlight, heat, and moisture. Ensure the packaging remains intact to prevent caking or contamination. Avoid contact with strong oxidizing agents. Under these conditions, Tagatose maintains stability and quality for extended periods. |
| Shelf Life | Tagatose has a typical shelf life of 2–3 years when stored in a cool, dry place away from moisture and light. |
In sugar-free hard candy and compressed-mint production, D-tagatose is applied as part of a polyol bulk-sweetener system rather than as a single-ingredient sucrose replacement. The crystalline ketohexose has relative sweetness 0.92 against sucrose, a melting point of 134–135 °C, water solubility of 55 g/100 g at 20 °C, and a metabolizable energy value of 1.5 kcal/g under US labelling practice. These values are applied in syrup preparation, where tagatose is dissolved in deionized water and blended with isomalt or maltitol syrup before vacuum cooking. The syrup is cooked in a continuous vacuum cooker at 125–135 °C with residual moisture reduced to 2–3%. Because the crystalline melting point of tagatose lies close to the cooker set point, the inclusion level is normally held at 10–30% of total bulk sweetener solids; higher addition rates can produce a cooked mass that is excessively soft at discharge and difficult to transfer to cooling drums. The cooked mass is discharged at 60–70 °C and tempered on a cold table at 40–45 °C before drop rolling or extrusion forming. Tagatose is a reducing sugar, so exposure to temperatures above 135 °C or to nitrogen-containing flavour carriers can initiate Maillard browning; this limits residence time in pull-and-twist systems with long mechanical working cycles. In compressed-mint lines, tagatose is milled to a particle size range of 50–150 μm and dry-blended with magnesium stearate at 0.5–1.0% before compaction on a rotary tablet press at 10–20 kN. The resulting lozenges and mints are hygroscopic; packaging with water vapour transmission rate below 0.1 g/m²/day is required in ambient storage above 60% RH. Terminal products include sugar-free hard candies, high-intensity-sweetened compressed mints, and chewable breath-freshening tablets. For sugar-free label claims, the finished product must meet the requirements of 21 CFR 101.60(c)(1), which permits the claim only when the reference amount customarily consumed contains less than 0.5 g of sugars and no sugar is added during processing.
| Production stage | Reference | Controlled parameter |
|---|---|---|
| US regulatory status | FDA GRAS Notice GRN 000078 | Use level and food category restrictions |
| Sugar-free labelling | 21 CFR 101.60(c)(1) | Less than 0.5 g sugars per RACC |
| EU labelling | Regulation (EU) No 1169/2011 | Energy declaration for tagatose-containing foods |
| Glycaemic index assessment | ISO 26642:2010 | GI test meal preparation and classification |
| Food safety management | ISO 22000:2018 | Prerequisite programme and HACCP verification |
Tagatose modifies dough rheology, spread, and oven browning in wire-cut cookie and cracker systems. Doughs containing 15–25% tagatose based on flour weight develop lower resistance to extension and greater plastic flow during rotary moulding; this is attributable to the low molecular weight of tagatose and its high water-binding capacity in the aqueous phase of the dough. In pilot-line trials using a rotary moulder and a multi-zone tunnel oven, tagatose at 20% sucrose replacement requires a reduction in oven zone temperature of 10–15 °C relative to the sucrose reference to avoid surface colour formation before the centre reaches 3–5% moisture. Because tagatose is a reducing sugar, Maillard browning proceeds faster than with sucrose in formulations containing milk proteins or ammonium bicarbonate. Snack formulations using ammonium bicarbonate above 0.5% of flour weight may show excessive surface cracking and darker colour due to the combined effect of rapid gas release and reducing-sugar reactivity. The corrective approach is to replace ammonium bicarbonate with sodium bicarbonate at an equivalent leavening ratio, or to apply a lower-temperature first oven zone at 150–160 °C followed by a finish zone at 170–180 °C. Dough spread is evaluated according to AACC International Method 10-50.05; without hydrocolloid correction, tagatose-containing dough tends to increase spread by 8–12% at 25% sucrose replacement. Addition of 0.2–0.4% xanthan gum or 1–2% wheat gluten restores dimensional stability and reduces edge cracking after baking. Terminal products include sugar-reduced cookies, breakfast biscuits, brownie bites, and snack bars. Operational boundaries are defined by tagatose hygroscopicity: doughs held at 25 °C and 70% RH for more than 30 min before baking develop sticky surfaces that disrupt wire-cutting and increase scrap rate.
In frozen dairy dessert manufacturing, tagatose is incorporated into the mix before pasteurization at 75–85 °C for 20–30 s, but its freezing point depression and recrystallization control functions become measurable after ageing at 4 °C for 4–24 h. In continuous ice cream freezers with barrel inlet temperature 4 °C and draw temperature −5 °C, tagatose at 3–8% of mix weight reduces mean ice crystal size relative to unsweetened controls and maintains overrun above 50% in barrel-type freezers. The mechanism is consistent with concentration of the low-molecular-weight monosaccharide in the unfrozen phase, which increases serum viscosity and slows Ostwald ripening during hardening and frozen storage at −18 °C. At tagatose levels above 10%, freezing point depression becomes excessive; the draw temperature must be lowered to −6 to −7 °C and the dasher speed reduced to 150–200 rpm to avoid a collapsed microstructure and lipophilic off-texture. In sorbet lines operating without fat or emulsifier, tagatose is typically limited to 2–5% because higher levels produce a soft slush that cannot be extruded cleanly through a rotary bar former. Terminal products include no-added-sugar ice cream, sorbet, frozen yogurt, and stick novelties. Cryoscopic verification is performed on the aged mix using a milk cryoscope calibrated with sucrose standards; the observed freezing point depression should not exceed −2.5 °C for standard extruded stick products, or −3.5 °C for bulk containers that are hardened more slowly.
Tagatose is used in spoonable and drinkable yoghurt at 2–6% of the mix. It does not serve as a fermentable substrate for Streptococcus thermophilus or Lactobacillus delbrueckii subsp. bulgaricus to the same extent as sucrose, so starter inoculum and fermentation time require recalibration compared with sugar-sweetened controls. In litre-scale fermentation tanks at 42–43 °C, pH development is commonly 0.05–0.10 pH units slower during the first 60 min when tagatose replaces 50% of sucrose in a high-protein mix; this is corrected by adding 0.1–0.3% yeast extract or by increasing starter dose by 10–20%. Post-fermentation, the reducing sugar remains available for Maillard reactions during high-temperature short-time processing; therefore tagatose-sweetened dairy beverages should not be exposed to UHT temperatures above 137 °C for more than 4 s unless browning is intentional. In cold-distribution yoghurt drinks, tagatose at 3% improves perceived body and reduces the acidic bite of lactic acid at pH 4.2–4.4, but it also increases serum viscosity slightly; downstream plate cooler fouling increases if the mix contains denatured whey protein above 1.5% and the cooler surface temperature is below 2 °C. Production lines should therefore maintain heat exchanger surface temperature above 4 °C during cooling, or the tagatose addition should be made after fermentation via a sterile side-stream injection point. Terminal products include sugar-reduced stirred yoghurt, kefir drinks, and high-protein dairy snacks. The prebiotic effect of tagatose in dairy applications is dose-dependent, but the intestinal discomfort threshold is reported at 15–30 g/day in healthy adults, so single-serve portions above 10 g require a tolerance disclaimer on the label in markets where this is permitted.
Tagatose is incorporated into still and carbonated beverages at 1–5% to reduce sugar while maintaining mouthfeel. In high-acid hot-fill lines, tagatose syrup should be injected post-pasteurization through an aseptic positive-displacement pump at 20–25 °C into the filler bowl rather than added to the sugar dissolver before plate pasteurization. The placement avoids prolonged exposure to heater outlet temperatures of 85–90 °C at pH 3.0, where reducing sugars can undergo acid-catalysed degradation and generate furfural-like off-notes in white tea or citrus formulations. The final beverage is adjusted to pH 3.0–3.3 with citric acid and sodium citrate; at this acidity, tagatose provides sweetness synergy with steviol glycosides and suppresses metallic aftertaste from potassium sorbate when sorbate is present at 0.02–0.05%. Carbonated lines require counterpressure filling at 2–3 °C to retain CO₂ at 2.5–3.0 volumes; tagatose does not interfere with carbonation stability, but syrup brix must be corrected because tagatose contributes soluble solids at a different refractive index response than sucrose. In still RTD beverages, hot filling at 85 °C for 15–20 s is acceptable when tagatose is pre-dissolved and added after the final pasteurization step. Storage tests at 35 °C and 75% RH for 12 weeks show greater colour stability in tagatose-sweetened formulations than in sucrose controls, provided headspace oxygen is below 0.5 ppm. Terminal products include reduced-sugar carbonated soft drinks, iced tea, sports drinks, and fruit-flavoured water. The laxation threshold must be considered in beverages sold as multi-serve containers; a 500 mL serving containing more than 15 g tagatose is generally avoided in mainstream retail products.
Tagatose is evaluated as a low-calorie, non-cariogenic filler-binder in orally dispersible granules and chewable tablets. Fluid-bed granulation with tagatose requires inlet air temperature 45–55 °C because the crystalline material softens at higher temperatures; a binder solution of tagatose and water at 20–30% solids is sprayed onto a fluidised powder matrix at a spray rate of 10–20 g/min per kg of substrate and atomising air pressure of 1.5–2.0 bar. Due to its reducing carbonyl group, tagatose is incompatible with free-amine APIs in aqueous granulation: primary and secondary amines form Schiff-base adducts at temperatures above 40 °C; therefore tagatose should not be used with APIs such as amlodipine besylate or metformin hydrochloride unless the API is added as a separate granule fraction after drying to final moisture below 1.5%. The granulate is compressed on a rotary tablet press at 10–20 kN to target hardness 80–120 N and friability below 1.0% according to USP <1216>. Disintegration time in purified water at 37 °C is typically 4–8 min for tagatose-based granules at 200–400 μm granule size; this is acceptable for chewable and dispersible formats but unsuitable for rapid-release tablets requiring disintegration below 3 min. Terminal products include chewable vitamin tablets, antacid tablets, paediatric dispersible granules, and sugar-free throat lozenges. Dose design is limited by the known laxation threshold of 15–30 g/day; single-unit doses above 5 g should be accompanied by a gradual titration schedule. Residual solvent limits follow ICH Q3C; tagatose granulation using water as the only solvent avoids Class 2 solvent carryover and simplifies compliance in markets requiring USP <467> verification.
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D-Tagatose is supplied as an anhydrous crystalline ketohexose with molecular formula C6H12O6 and CAS 87-81-0; it is the C-4 epimer of D-fructose and is distinguished from bulk polyols by its reducing sugar character. Commercial food-grade material is commonly designated D-Tagatose 99C and is standardised to ≥99.0 % purity by high-performance liquid chromatography, with residual galactose and other saccharides limited to maintain a clean sweetness profile. The manufacturing route uses lactose hydrolysis followed by immobilised L-arabinose isomerase isomerisation of D-galactose in continuous packed-bed reactors; the enzymatic step is operated under oxygen-limited conditions to reduce non-enzymatic browning before crystallisation. Regulatory references include U.S. FDA 21 CFR 172.804 for D-tagatose as a sugar substitute in specified food categories and Commission Regulation (EC) No 1333/2008 for food additive E 963 in the European Union. Caloric labelling in the United States is 1.5 kcal/g, sweetness intensity is reported as 92 relative to sucrose at equal weight, and melting point falls in the range 133–135 °C. Because tagatose is a reducing sugar, it participates in Maillard browning and cannot be treated as a direct non-reducing polyol substitute in neutral or alkaline systems.
Thermal processing with D-tagatose is constrained by reducing-end reactivity. In aqueous systems, Maillard browning is pH-dependent; published kinetic data for hexose systems indicate a browning-rate minimum near pH 4.5–5.0 and pronounced acceleration above pH 6.0. Hard-boiled candy depositing on continuous vacuum cookers therefore requires acidulant adjustment before the final moisture drop, because the low-moisture stage removes the buffered environment and concentrates reducing-end reactivity. Production trials indicate that residual moisture below 2.0 % at depositing temperatures of 132–138 °C is critical to avoid blocking of depositing nozzles and cold-flow deformation of the cooled glass; published data for tagatose-specific rate constants in this configuration is limited.
Hygroscopicity also differs from sucrose. Tagatose draws moisture more readily above 60 % relative humidity, which imposes packaging requirements on dry-mix operations. A water vapour transmission rate below 0.5 g m-2 day-1 at 23 °C and 50 % relative humidity, measured according to ISO 15106-3:2003, is commonly specified to prevent clumping over a 24-month shelf-life. In bakery applications, tagatose is introduced as a partial sucrose replacement at 25–50 % by weight before rebalancing of the gluten network and reducing-agent system; farinograph evaluation should be repeated under ICC Standard No. 115/1. Because the reducing end of tagatose can react with free amino groups in wheat protein, water absorption and mixing tolerance may shift relative to sucrose; published tagatose-specific farinograph data is limited, and production validation is required.
For sugar-free caramel and high-temperature syrup systems, the process window is narrower than for polyols because tagatose contributes both browning and reducing-end degradation. Vacuum pan operation should be conducted at graduated solids: concentrating to 78–82 °Brix under reduced pressure, then cooling rapidly through 120 °C to limit viscosity climb and colour development. Batch-to-batch variance in residual galactose from the isomerisation step is a critical control point; residual galactose depresses perceived sweetness and increases browning variability in heat-treated finished goods.
In low-calorie beverage concentrates and UHT dairy desserts, tagatose is used at partial sucrose replacement to retain mouthfeel without the full caloric load. The principal operational boundary is gastrointestinal tolerance; published single-dose tolerance studies report a laxation threshold of approximately 30 g/day, and product developers may cap per-serving addition at 10–15 g when multiple servings are likely. The FDA regulatory listing in 21 CFR 172.804 does not prescribe a universal numerical limit for all food categories, but labelling considerations may arise when total daily intake is expected to exceed the recognised laxation threshold. In clear still beverages, tagatose remains stable at pH 2.8–3.2 over a typical 9–12 month shelf-life at 25 °C; however, prolonged hot-fill exposure above 85 °C at pH above 6.0 accelerates browning and off-taste formation. Sensory evaluation of tagatose-sweetened beverages should follow ISO 8586:2012 for panel selection and ISO 11136:2014 for consumer preference tests. Accelerated storage at 40 °C and 75 % relative humidity is recommended to bracket commercial risk because published tagatose-specific degradation rate constants in low-pH beverages are limited.
A representative commercial food-grade certificate of analysis is summarised below. The specification is aligned with JECFA monograph requirements for D-tagatose where applicable; variations between manufacturers are expected, and finished-product release should be confirmed through the buyer’s vendor qualification programme.
| Parameter | Test method | Commercial limit |
|---|---|---|
| Purity as D-tagatose, dry basis | HPLC, area normalisation | ≥99.0 % |
| Loss on drying | Karl Fischer titration | ≤0.5 % |
| Residue on ignition | USP <281> | ≤0.1 % |
| Specific rotation, c=1 in water at 20 °C | USP <781> | −4.5° to −5.5° |
| Melting point | Capillary method | 133–135 °C |
| pH, 10 % aqueous solution | Potentiometry | 4.5–6.0 |
| Lead | ICP-MS | ≤1 mg/kg |
| Arsenic | ICP-MS | ≤1 mg/kg |
| Total aerobic microbial count | ISO 4833-1:2013 | ≤1000 CFU/g |
| Yeast and mould count | ISO 21527-2:2008 | ≤100 CFU/g |
Because the material is hygroscopic and reducing, sampling should minimise headspace exposure; retain samples in vapour-barrier pouches under ≤50 % relative humidity. The optical rotation specification is particularly useful for detecting contamination with other rare sugars that HPLC retention time alone may not resolve.
The selection of D-tagatose relative to allulose, erythritol, or isomalt depends on browning requirements, sweetness quality, cooling effect, and digestive tolerance. The comparative profile below uses typical commercial values; caloric values and glycaemic data vary by regulatory jurisdiction and test protocol.
| Property | D-Tagatose | D-Allulose | Erythritol | Isomalt |
|---|---|---|---|---|
| Sweetness relative to sucrose | 92 | 70 | 60–70 | 45–65 |
| Caloric value | 1.5 kcal/g (FDA) | 0.2–0.4 kcal/g | 0.2 kcal/g | 2.0 kcal/g |
| Glycaemic response | Low; published GI data limited | Low; 0–5 reported | 0 | 2–9 |
| Maillard browning | Reducing sugar; pronounced | Reducing sugar; delayed | Non-reducing; absent | Non-reducing; absent |
| Cooling effect | Low | Low-moderate | Strong | Moderate |
| Humidity sensitivity | Moderate-high; caking above 60 % RH | Moderate | Low | Low |
| Reported single-dose laxation threshold | ~30 g | Body-weight dependent; published data limited | ~1 g/kg | ~20–30 g |
This matrix explains why tagatose is selected in baked goods and caramel-like sugar-free systems that require browning, whereas erythritol and isomalt are selected when heat-induced colour formation must be avoided. Tagatose does not provide the strong negative heat of solution characteristic of erythritol, so it is preferred in chocolate-compatible coatings and fillings where excessive cooling would retard crystallisation of cocoa butter. Operational boundary: the reducing sugar character of tagatose makes it incompatible with high-pH protein fortification and prolonged retorting in neutral liquid meal replacements unless browning is an intentional flavour target. Published data for tagatose in retorted beverages is limited.
For frozen dessert systems, the replacement of sucrose with tagatose requires rebalancing freezing point depression and hydrocolloid stabiliser levels because the saccharide interacts differently with water and texturising gums at equivalent solids. Production lines using continuous freezers should validate overrun stability under -5 °C to -7 °C draw temperatures; published tagatose-specific freezing point depression curves are limited, and pilot confirmation is required before specification finalisation.