Tagatose
The short version
A naturally occurring rare sugar — 92% as sweet as sucrose, 1.5 kcal/g, and low-glycemic.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
An epimer of fructose found naturally in trace amounts in dairy and some fruits. Industrial production by enzymatic isomerization of galactose (itself from lactose hydrolysis). Commercialized in the 2000s as a low-calorie bulk sweetener.
How it's used
About 92% the sweetness of sucrose with similar mouthfeel — used in sugar-free chocolates (where it provides browning and bulk that aspartame or sucralose cannot), diabetic foods, yogurts, and low-calorie beverages. Also a low-glycemic prebiotic — much of an ingested dose ferments in the colon.
Safety profile
ADI not specified — considered safe. About 80% reaches the colon undigested, where it ferments to short-chain fatty acids; producing soluble-fiber-like effects (and laxative effects at higher single doses, typically >40 g).
Physical & chemical properties
White crystalline powder, similar to sucrose in handling. Maillard-browns on heating like other sugars. Slightly slower crystallization than sucrose, useful in some confectionery.
Regulation worldwide
Permitted in the EU, US (FDA GRAS), and most jurisdictions.
Educational information only. Not medical or dietary advice.