Title: Alternative Sweeteners

122 Bertelsen et al.
hard-boiled candy, ice-cream, chocolate, soft drinks, and cereals. Compared with
polyols, tagatose is more soluble than erythritol (36.7% w/w at 20°C) and less
soluble than sorbitol (70.2% w/w at 20°C).
G. Viscosity
Tagatose solutions are lower in viscosity than sucrose solutions at the same concentrations
but slightly higher than fructose and sorbitol (180 cP at 70% w/w
and 20°C) (Fig. 11).
H. Heat of Solution
Tagatose has a cooling effect stronger than sucrose and slightly stronger than
fructose (Table 2).
I. Chemical Properties
As a ketohexose, tagatose is a reducing saccharide and very active chemically.
Tagatose takes part in the Maillard reaction, which leads to a distinct browning
effect. It also decomposes (caramelizing) more readily than sucrose at high temperatures.
At very low and high pH, tagatose is less stable and converts to various
Figure 11 Viscosity at 70% w/w concentration and different temperatures.