Food Grade Sweetene...

Food Grade Sweetener 99% D-Tagatose
Food Grade Sweetener 99% D-Tagatose
Food Grade Sweetener 99% D-Tagatose
Food Grade Sweetener 99% D-Tagatose
Food Grade Sweetener 99% D-Tagatose

Food Grade Sweetener 99% D-Tagatose

Min.Order / FOB Price:Get Latest Price

1 Kilogram

FOB Price:USD 55.0000 -130.0000

  • Min.Order :1 Kilogram
  • Purity: 98%NLT
  • Payment Terms : L/C,D/A,D/P,T/T,Other

Keywords

D-Tagatose 99% D-Tagatose 87-82-1

Quick Details

  • Appearance:White to off-white crystalline powder
  • Application:Raw materials of health functional foods
  • PackAge:drum and bag
  • ProductionCapacity:50|Metric Ton|Month
  • Storage:in sealed air resistant place
  • Transportation:by sea or air

Superiority:

Superiority

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Details:

Product name: Tagatose

CAS No.: 87-81-0

EINECS No.: 201-772-3

MF: C6H12O6

MW: 180.16

Appearance: White crystalline powder

Assay: 98%

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.


D-Tagatose is a natural sweetener present in only small amounts in fruits, cacao, and dairy products. Tagatose can be commercially produced from galactose through an enzymatic process, starting with lactose which is hydrolyzed to glucose and galactose. The galactose is isomerized under alkaline conditions to D-tagatose by calcium hydroxide. The resulting mixture can then be purified and solid tagatose produced by crystallization.

Test

Specifications

Result

Purity by HPLC

≥98%

98.2%

Appearance

White to off-white crystalline powder

Off-white crystalline powder

Specific rotation (C=1,water)

-4~7°

-6 °

Melting point

168-170 °C(lit.)

169°C

Loss on drying

≤0.5%

0.1%

Residue on ignition

≤0.2%

0.1%

Microbiology control

Total Plate Count

≤1000cfu/g

100cfu/g

Yeast & Mold

≤100cfu/g

10cfu/g

E.Coli

Negative

Complies

Salmonella

Negative

Complies

S. Aureus

Negative

Complies

Conclusion

Conform with specification

 

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