Tagatose Stability Issues in Food Systems

Abstract

Tagatose is a monosaccharide that may be used in food and beverage products as a bulk low-calorie sweetener, a flavor enhancer, or a prebiotic. Several studies have shown that tagatose, as a powder or dissolved in solution, can break down and cause discoloration. The extent of degradation depends upon product composition and the storage environment. Tagatose powder is susceptible to sticking, deliquescence, discoloration, and degradation that are enhanced by higher relative humidities and temperatures. In solution, citrate and phosphate buffers catalyze tagatose degradation, especially at higher pH levels. Amino acids and other solutes can react with tagatose to promote browning reactions. Degradation and browning are both accelerated by increases in temperature. During pasteurization, tagatose losses would be less than 1%. Refrigeration would enable 98% of the original tagatose concentration to remain in beverages stored for 6 months. Food product formulations and proper storage conditions can be used to optimize tagatose stability while controlling discoloration.