Tagatose is a low-calorie sweetener that tastes and caramelizes like sugar, making it an excellent choice for various culinary applications. It has about 40% fewer calories than regular sugar and a lower glycemic impact, making it a popular alternative for those looking to reduce sugar intake. Tagatose is also non-GMO, gluten-free, and keto-friendly, making it suitable for a variety of dietary needs.
Uses:
Baking for a sugar-like texture and browning
Candy making, including caramel and hard candies
Sweetening beverages with a natural sugar taste
Enhancing dairy products like yogurt and ice cream
Keto and low-carb recipes as a sugar substitute
Gluten-free and non-GMO food formulations
Note - We cannot accept returns or exchanges on this item if it has been opened
Sample Recipes using Tagatose
Soft Caramel
Ingredient %
Corn Syrup 32.61
Tagatose 30.00
Cream 27.83
Butter 9.28
Salt 0.13
Vanilla Flavor 0.15
1.Heat cream, salt, and vanilla to 170°F. Set aside in water bath.
2. Heat corn syrup and Tagatose to 311°F.
3. Slowly add corn syrup mixture to cream mixture in increments and mix well.
4. Heat the combined mixture to 260°F and add butter. Continue stirring.
5. Heat to 86 brix.
6. Pour caramels into a silicone tray and let cool to room temperature.
7. Cut and package in the desired packaging. 8. Store at room temperature.
Ice Cream
Ingredient %
Whole Milk 55.08
Heavy Cream 25.0
Tagatose 14.00
Non-Fat Dry Milk 5.7
Emulsifier/Stabilizer Blend 0.22
1. Mix whole milk and non-fat dry milk until well combined.
2. Heat milk mixture, then add Tagatose and emulsifier/stabilizer blend.
3. Continue mixing until there are no clumps.
4. Add heavy cream.
5. Pasteurize by heating to 155°F then raise temperature to 170°F and bring it back to 155°F for the remaining time. Must be above 155°F for 30 minutes. Alternate approved combination of time and temperature can be utilized.
6. Cool to no lower than 130°F while homogenizing. Recommended homogenization pressure (2000 PSI first stage and 500 PSI second stage).
7. Cool mix and store overnight under refrigeration.
8. Freeze the mix through continuous freezer with desired overrun.
9. Package and store at -20 °F