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U. PETERSEN SKYTTE, Arla Foods amba, Skanderborgvej 277, PO Box 2400, Viby J, DK-8260, Denmark For years scientists have been looking for the perfect match to sucrose, a demand that is more topical than ever with the new revolution of low-glycemic foods. However, it is difficult to get the taste right, as many alternative sweeteners or combinations of sweeteners are not totally identical to sucrose in sensory properties. Also differences in physical-chemical properties may influence the processability of different products. Tagatose is a new low-calorie functional sweetener with a range of healthy properties matching any healthy lifestyle, including the low-carb diet guidelines. Tagatose can either be used for its healthy effects in high doses or as a flavour enhancer in low doses, while its high functionality makes it easy to work with. Healthy effects: Tagatose has a low caloric value (1.5 kcal/g), it is prebiotic, as it promotes Lactobacillus spp., and results in very high butyrate production in the colon (50%). Tagatose is suitable for diabetics, because it does not release any blood glucose or insulin response, and thus has a very low glycemic index. Finally tagatose is safe for teeth. Flavour enhancing: Tagatose has almost the same sweetness as sugar, and it uniquely provides flavour-enhancing effects in many diet food products. The main objective of this paper is to go through the chemical and physical properties of tagatose and relate these to different application properties. Some key documentation for the healthy physiological properties of tagatose will also be described. The production principles will be addressed, and a legal status for the sweetener world-wide will be provided. Physical properties: Tagatose is very easy to use. With the sweetness of sugar, it can substitute sugar in many applications. With its special physical properties, it complements polyols and polymers like FOS, inulin and resistance starches in many applications. The key properties of importance for tagatose in product development and production of food products will be described in detail and related to food processing examples.
Session 101, Alternative carbohydrate sweeteners for diabetic and low-calorie food applications
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