Indian Dairy AssociationIDA

SUMMARY OF ARTICLE

BACK

Alka Parmar
Ph.D. Research Scholar, Dairy Chemistry Division, ICAR-NDRI, Karnal (Haryana)
alkaparmar14@gmail.com		 Vivek Sharma
Principle Scientist, Dairy Chemistry Division, ICAR-NDRI, Karnal (Haryana)
Raman Seth
Principle Scientist, Dairy Chemistry Division, ICAR-NDRI, Karnal (Haryana)
 Ankur Aggarwal
M.Tech Scholar, Dairy Chemistry Division, ICAR-NDRI, Karnal (Haryana)

ABSTRACT

To have foods with low intensity sweeteners for health and wellbeing is an emerging demand by the much informed consumers. Tagatose is a relatively new lactose derivative with potential applications for pharmaceutical, nutritional products, food ingredients, confectionary and beverages. Tagatose has been grouped under the category of “rare monosaccharide”. U.S. Food and Drug Administration (FDA) granted tagatose GRAS status and designated of of the most valuable food additives. Our major focus is to highlight the current status of tagatose for food and pharmaceutical applications.
If you want to read full article, subscribe the journal.
The views expressed by the authors do not necessarily reflect the views of IDA. Any article or news item published in this journal may not be reproduced without prior permission.