Rare Sugar Tagatose Made Cheaper, Healthier

Scientists have unveiled a novel and more affordable method for producing tagatose, a rare sugar that offers a healthier alternative to traditional sweeteners. This innovative process, developed at Tufts University and detailed in Cell Reports Physical Science, employs engineered bacteria to efficiently convert common glucose into tagatose. The method reportedly achieves yields up to 95%, a significant improvement over existing, more expensive techniques.

Tagatose, naturally found in small quantities in foods like milk, is approximately 92% as sweet as sucrose but contains about 60% fewer calories. Crucially, studies indicate it causes only minor fluctuations in blood sugar and insulin levels, positioning it as a promising option for individuals monitoring their glucose intake, including those with diabetes. The U.S. Food and Drug Administration has already recognized tagatose as 'generally recognized as safe.'

Beyond its nutritional advantages, tagatose functions as a 'bulk sweetener,' meaning it can replace sugar not just for taste but also for providing texture in baked goods and culinary preparations. It even caramelizes similarly to sugar when heated. Additionally, preliminary findings suggest tagatose may inhibit the growth of cavity-causing bacteria and support a healthy gut microbiome, further enhancing its appeal as a functional sweetener.