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A ketohexose; d-tagatose is epimeric with d-fructose.
Farlex Partner Medical Dictionary © Farlex 2012
References in periodicals archive ?
Food scientists at the University of Illinois recently discovered a strain of yeast that can metabolize lactose, the sugar in dairy products, into tagatose. Tagatose can be used as a natural sweetener, which provides less than half the calories of table sugar.
By type, the global low intensity sweeteners market can be segmented into Tagatose, Xylitol, Trehalose, Isomaltulose, Allulose and others, which include sorbitol, erythritol and Maltose.
Acesulfame-K, aspartame, neotame, saccharin, sucralose and tagatose are non-nutritive sweeteners currently approved by the US Food and Drug Administration.
Nowadays, natural alternative sweeteners that are metabolized by the organism and have nutritional advantages can be found in the market, such as isomaltulose, tagatose, stevia.
Out of the 24 enzymes present in the STREPTOtest 24, those enzymes were selected for biotyping, whose occurrence among the tested strains was in the 15-85% quartile deviation, that is, inulin (40.56%), melibiose (83.22%), and tagatose (21.68%) (Table 2).
Tagatose, an isomer of fructose, is a minimally absorbed carbohydrate with healthful prebiotic properties.
Biochemical tests were performed to determine the ability of these microbial strains to metabolize varied carbon sources such as Carbohydrates (Adonitol, Arabitol, Cellobiose, Glucose, Maltose, Mannitol, Mannose, Palatinose, Sucrose, Tagatose, Trehalose); Carbohydrates derivatives (Sorbitol, Citrate); Lipids (Lipases) & nitrogenous wastes such as urea (Urease-producing).
Based on Type, market is segregated into Natural Sweeteners, Artificial Sweeteners and others (sorbitol, Tagatose, Luo Han Guo, Thaumatin, Monatin, Glycyrrhizin and Xylitol).
Boelsterli, "Fructose and tagatose protect against oxidative cell injury by iron chelation," Free Radical Biology and Medicine, vol.
Under the MOU, ChromaDex has agreed to work with Spherix to evaluate the supply chain and optimise a more efficient scalable process for the production of tagatose.
This edition has 40 new monographs that include currently used coprocessed excipients and new monographs for glycine, hydroxypropyl betadex, methionine, neotame, pentetic acid, and tagatose. Others have been revised and updated, and many incorporate near-infrared (NIR) spectra.