Shirunov M.O., Myagkova A.G. Tagatose containing sweetener in the technology for functional desserts


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Abstract

The method of tagatose production containing sweetener from cheese whey was offered which includes ultrafiltration, enzyme hydrolysis of lactose, isomerization of the received carbohydrate galactose to tagatose, neutralization of solution by carbonic gas, removal of carbonate calcium deposit by centrifuging, deionization of the mixture with application of cation resin. The received tagatose can be considered as a perspective sweetener replacing saccharose in functional products technology (soft drinks, ice creams, desserts).

References

  1. Bertelsen H. D-tagatose - a novel low-calorie bulk sweetener with prebiotic properties [Text]/H. Bertelsen, B. B. Jensen, B. Buemann // World Rev Nutr. Diet. 1999. № 85.

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