Tagatose

Sweeteners and Sugar Alternatives in Food Technology

Volumn , Issue , 2007, Pages 262-294

  Skytte, Ulla Petersen ^a  

^a Arla Foods   (Denmark)

Author keywords

Chemical properties; Physical properties; Production process; Sweeteners; Tagatose

Indexed keywords

EID: 62449122127     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470996003.ch14     Document Type: Chapter

References (62)

1. H.T. Lawless and H. Heymann. Physiological and psychological foundations of sensory function. In: Sensory Evaluation of Food. New York: Chapman & Hall, 1998, pp. 28-31.
2. Eurofins (2004), (2005). Internal Report.
3. J.P. Saunders. Analysis of selected foods for D-tagatose. Internal Report. Beltsville, MD: Biospherix Inc., 1998.
4. E. Troyana et al. Gas chromatographic analysis of free monosaccharides in milk. Chromatographia 31, 1991, 7/8, 379-382.
5. E. Troyana et al. Monosaccharides and myoinositol in commercial milks. Journal of Agricultural and Food Chemistry, 1996, 44, 815-817.
6. E.L. Richards and M.R. Chandrasekhara. Chemical changes in dried skim-milk during storage. Journal of Dairy Research, 1960, 27, 59-66.
7. Beadle et al. US Patent 5,002,612. Process for Manufacturing Tagatose 26. March 1991.
8. Beadle et al. US Patent 5,078,796. Process for Manufacturing Tagatose 7. January 1992.
9. FDA. US Food and Drug Administration, Letter dated October 25, 2001 from A. Rulis, Office of Food Additive Safety, Center for Food Safety and Applied Nutrition (CFSAN), to D. McColl, 2001.
10. Food Standards Australia/New Zealand (FSANZ). Final Assessment Report, Application A472, D-tagatose as a novel food, 2004.
11. WHO. Safety evaluation of certain food additives and contaminants. 61st Meeting of the Joint FAO/WHO Expert Committee on Food Additives. WHO Food Additives Series No. 52. Geneva: WHO, 2004a.
12. WHO. Summary and conclusions. 63rd Meeting of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, 2004b, pp. 1-18.
13. The Brazilian Sanitary Surveillance Agency (ANVISA), Brazil, September 2005.
14. The South African Food Control, Johannesburg, June 2005.
15. The South African Food Control, Johannesburg, December 2005.
16. UK Food Standards Agency, London, December 2005.
17. FDA. US Food and Drug Administration, Letter dated October 25, 1999 from J. Hoadley, Division of Technical Evaluation, Office of Food Labeling, Center for Food Safety and Applied Nutrition (CFSAN), to M. Wertzberger, 1999.
18. H. Bertelsen, B.B. Jensen and B. Buemann. D-tagatose - a novel low calorie bulk sweetener with prebiotic properties. World Review of Nutrition and Dietetics, 1999, 85.
19. R.G. Gibson and M.B. Roberfroid. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition, 1995, 125, 1401-1412.
20. H.N. Lærke and B.B. Jensen. D-tagatose has a low small intestine digestibility, but a high fermentability in the large intestine of pigs. Journal of Nutrition, 1999, 129, 1002-1009.
21. H.N. Lærke, B.B. Jensen, and S. Højsgård. In vitro fermentation pattern of D-tagatose is affected by adaptation of the microbiota from the gastrointestinal tract of pigs. Journal of Nutrition, 2000, 130, 1772-1779.
22. P.B. Mortensen. In vitro fermentation of tagatose to short-chain fatty acids (SCFA) and D + L-lactate in human faecal homogenates. Internal Report, 1999.
23. B.B. Jensen and A. Laue. D-tagatose - absorption of tagatose and fermentation products of tagatose from the gastrointestinal tract of pigs. Internal Report, 1998.
24. B.B. Jensen, B. Buemann, and H. Bertelsen. D-tagatose change the composition of the microbiota and enhances butyrate production by human faecal samples. International Symposia on Probiotics and prebiotics, Kiel, Germany, 1998, 1-12 June.
25. H. Bertelsen, H. Andersen and M. Tvede. Fermentation of D-tagatose by human intestinal bacteria and dairy lactic acid bacteria. Microbial Ecology in Health and Disease, 2001, 3, 87-95.
26. T.R. Klaenhammer. Functional activities of Lactobacillus probiotics: genetic mandate. International Dairy Journal, 1998, 8, 497-505.
27. W.E.W. Roediger. Role of anaerobic bacteria in the metabolic welfare of the colonic mucosa in man. Gut, 1980, 21, 793-798.
28. I.T. Johnson. Butyrate and markers of neoplastic change in the colon. European Journal of Cancer Protection, 1995, 4, 365-371.
29. A. Hague, A.J. Butt and C. Paraskeva. The role of butyrate in human colonic epithelial cells: an energy source or inducer of differentiation and apoptosis. Proceedings of the Nutrition Society, 55, 1996, 937-943.
30. O.C. Velázquez, H.W. Lederer and J.L. Rombeau. Butyrate and the colonocyte: implications for neoplasia. Digestive Diseases and Science, 1996, 41(4), 727-739.
31. A. Lee and D.M. Storey. Comparative gastrointestinal tolerance of sucrose, lactitol, or D-tagatose in chocolate. Regulatory, Toxicology and Pharmacology, 1999, 29(2), s78-s82.
32. J. Brand-Miller. The glycemic index of foods: implications for the confectionery industry. The Manufacturing Confectioner, January 1999, 83-88.
33. J. Brand-Miller, K. Foster-Powell and S. Colagiuri. The New Glucose Revolution (revised edition). Sydney: Hodder Headline publishers, 2002.
34. A. Sentko. The low-glycemic concept. The Manufacturing Confectioner, June 2004, 73-83.
35. SUGiRS (Sydney University's Glycaemic Index Research Service). Glycaemic Index Research Report for Arla Foods. Internal Report, 2004.
36. K. Foster-Powell, S. Holt and J. Brand-Miller. International tables of glycemic index and glycemic load. American Journal of Clinical Nutrition, 2002, 76, 5-56.
37. G. Livesey. Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Review, 2003, 16, 163-191.
38. J. Monro. Redefining the glycemic index for dietary management of postprandial glycemia. Journal of Nutrition, 2003, 133, 4256-4258.
39. Rules and Regulations. Federal Register, 2003, 68(128), July 3, pp. 39831-39833.
40. University of Zürich. Telemetric evaluation of D-tagatose provided by MD Foods Ingredients Amba with regard to the qualification as being 'safe for teeth' Zürich: Dental Institute, Clinic of Preventive Dentistry, Periodontology and Cardiology Bioelectronic unit, 1996.
41. M. Lindley. Investigating the performance of tagatose in beverage applications - Lintech Report provided by MD Foods Ingredients. Internal Report, 1997.
42. M. Lindley. Generation of Quantitative Descriptive Sensory Data tagatose tagatose in optimised cola beverages - Lintech Report provided by MD Foods Ingredients. Internal Report, 1998.
43. M. Lindley. QDA of tagatose in cola beverage - Lintech Report provided by MD Foods Ingredients. Internal Report, 1999.
44. H. Andersen and M.L. Vigh. Flavour enhancing and synergistic effects in beverage systems using D-tagatose. US 6.432.464.B1, 1995.
45. Symrise Laboratory. Sensory profile in cranberry juice. Internal Report. Teteraboro, NJ: Symrise Inc., 2005.
46. Symrise Laboratory. Consumer acceptance data. Internal Report. Teteraboro, NJ: Symrise Inc., 2005.
47. G. Hansen. Internal sensory profile following international standard in sugar and fat free chocolate milk, Arla Foods Ingredients. Internal Report, 2001.
48. I. Salpigidis. Non-enzymatic Browning of tagatose. Dissertation, University of Leeds, July, 2001.
49. C. Hernangomez de Alvaro. Comparison between Development of Volatile compounds from heated tagatose-glycine and fructose-glycine mixtures using HS-SPME/GC-MS Analysis. Dissertation, University of Leeds, June, 2002.
50. D. Kriebardis. Effect of tagatose on flavour generation in chocolate. Dissertation, University of Leeds, September, 2004.
51. B. Wedzicha. Using a Computer to Predict the Flavour of Chocolate, Procter Department of Food Science. University of Leeds, UK, paper at ZDS Chocolate Technology, December, 2004.
52. P. Schnermann and P. Schieberle. Evaluation of key odourants in milk chocolate and cocoa mass by aroma extracts dilution analysis. Journal of Agriculture and Food Chemistry, 1997, 45, 867-872.
53. S.T. Beckett. Industrial chocolate manufacture and use, 3rd edn. Oxford: Blackwell Science, 1999.
54. G. Hansen. Sensory profile in milk chocolate with tagatose, fructose and a reference. Report performed for Arla Foods Ingredients. Internal Report, 2004.
55. PTC WO 204/073419 A1 and K. Rosenplenter. Use of D-tagatose for improving aroma taste, 2004.
56. K. Rosenplenter and U.P. Skytte. Tagatose - ZDS chewing gum seminar Barcelona, 2002.
57. K. Rosenplenter. Nordzucker. Internal Report, 2004.
58. U.P. Skytte. Optimisation of sweetener combinations in dark chocolate. Presentation at ZDS Chocolate Technology. 10-12 December, 2002.
59. WO 2004/04099/A2 and P. De Cock. Reduced calorie confectionery compositions, 2004.
60. U.P. Skytte. Tagatose - prebiotic sweetener for cereals. International Food Ingredients No. 2, 2004.
61. L. de la Fuente Urrez. Kinetics of the browning of tagatose during the manufacturing of bran flakes. Dissertation, University of Leeds, March 2003.
62. U.P. Skytte. Sweet, natural and Healthy. International Food Ingredients No. 1, 2001, pp. 45-48.