Tagatose and its environmentally friendly production process
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Abstract
D-Tagatose is a rare monosaccharide classified as a rare sugar due to its limited natural occurrence. It exhibits several beneficial chemical and health-related properties, including sweetness comparable to sucrose, low caloric value, non-cariogenicity, and minimal impacts on blood glucose and insulin levels. Tagatose can be produced from galactose through an isomerization reaction. Over the past decade, environmentally friendly approaches for tagatose production have been explored, with an emphasis on green and sustainable techniques and catalysts. These approaches include the use of subcritical fluids (e.g., water, buffer solutions, or aqueous ethanol), amino acids such as arginine, and naturally derived materials, including scallop shells and eggshells. These methods demonstrate varying catalytic efficiencies and tagatose production yields. Therefore, a systematic compilation and analysis of existing studies are essential for identifying promising pathways toward efficient, scalable, and eco-friendly tagatose production, thereby contributing to the advancement of sustainable health-oriented sugar substitutes.
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