Functional Sweetener: Tagatose

Tagatose is a rare type of sugar that serves as a novel functional sweetener with low calories, blood sugar reduction, intestinal flora regulation, and anti-cavity functions.

As people become more aware of the harms of high-calorie foods, low-calorie diets are becoming increasingly popular, which has spurred the growth and innovation within the tagatose market. Consequently, tagatose manufacturers have introduced low-calorie sugar substitutes, which are suitable for dieting foods because of their low glycemic index. Furthermore, tagatose is non-cariogenic, further promoting market growth.

Characteristics of Tagatose

Low-Calorie Sweetener Capable of Maillard Reaction

Tagatose has 92% of the sweetness of sucrose but only 37.5% of the calories of sucrose (4 kcal/g), classifying it a low-calorie sweetener.

It can participate in the Maillard reaction with proteins in food, which is crucial for enhancing the color and flavor of baked goods, beverages, and candies.

Prevention of Obesity and Blood Sugar Reduction

Tagatose is a low-calorie functional sweetener that can replace traditional sweeteners like sucrose in foods, potentially aiding in weight management and blood sugar control.

Excellent Prebiotic: Enhancing  Intestinal Health

Tagatose can be fermented by intestinal flora in the colon, stimulating the growth of probiotics and inhibiting the growth of pathogenic bacteria in the intestines.

Anti-Cavity: Beneficial for Dental Health

Tagatose is not utilized by oral microorganisms, thus reducing the production of acidic substances in the mouth, lowering the rate of tooth erosion, and effectively preventing oral diseases such as gingivitis, cavities, and bad breath.

Challenges Faced by Tagatose Manufacturers

As a naturally occurring functional rare sugar, tagatose received GRAS certification from the U.S. Food and Drug Administration (FDA) as early as 2003 due to its unique physiological properties. Subsequently, it was approved in the European Union, South Korea, Australia, and other countries. In 2014, China's National Health Commission also included tagatose in the list of new food raw materials, allowing its use in all kinds of foods except infant food.

However, despite being approved for many years, tagatose has not been widely applied because its production process is complex and commercial costs are high. Large-scale production of high-purity tagatose has proven challenging for manufacturers.

In other words, in the fast-paced sugar substitute market, tagatose manufacturers face significant technical challenges. This limitation affects not only China but also the global application market for tagatose. The future success of tagatose manufacturers hinges on driving technological innovation and optimizing production costs. As the concept of healthy eating becomes more widespread, the market demand for tagatose, as a natural low-calorie sweetener, will continue to grow. Manufacturers need to increase investment in R&D, improve production efficiency, and reduce production costs to expand market share. Additionally, exploring diversified application fields such as functional foods, pharmaceuticals, and cosmetics can broaden market boundaries. Moreover, manufacturers should strengthen brand building and expand marketing channels to enhance brand influence and market competitiveness to face future market competition.