mindfully.org note: This information is here strictly for informational purposes and is not endorsed in any way by Mindfully.org. Gaio Tagatose is a sweetener, which is extracted from the milk product lactose, has a similar production process to sugar.
The functional sweetener, Gaio Tagatose, is now being produced commercially for the first time. "Over the past seven years we've accumulated considerable knowledge about Gaio Tagatose", says Executive Director Henrik Andersen from Arla Foods, Europe's largest dairy group. "We're delighted to announce the launch of Gaio Tagatose in the US market and we're confident that the project will become a success – for our customers as well as for us."
This has been made possible through co-operation between the Danish/Swedish Dairy company, Arla Foods, and the German sugar manufacturer Nordzucker - two of the largest companies in Europe for dairy products and sugar respectively.
The two companies have great hopes for Gaio Tagatose which looks and tastes like sugar, but contains only about a third of the calories and is kind to teeth. In addition, Gaio Tagatose is prebiotic, stimulating the beneficial bacteria in the digestive system, and is suitable for people who focus on a "low carb-diet" including diabetics since it does not affect glucose level in the blood.
Gaio Tagatose offers chocolate and breakfast cereals manufacturers opportunities to produce products with functional properties without compromising on the flavour. Alternatively it can be used as a flavour enhancer. Even in small amounts, it is characteristic for this sweetener to enhance the flavour of products like diet-carbonated drinks, chewing gum and milk chocolate.
The pioneering functional sweetner has been approved for sale in the US and is expected to be approved in other markets as well. A number of US food manufacturers have already declared their intentions to make use of Gaio Tagatose.
"Gaio Tagatose is a unique product and we firmly believe in its market potential," says Achim Fölster, Director of the Diversification Division at Nordzucker. "Thanks to our scientists and engineers we managed to build an ISO 9001 certified GMP production facility within nine months enabling us to meet world market requirements for high-end and stable quality."
Arla Foods bought the rights for Gaio Tagatose from the American company Spherix in 1996. The sweetener, which is extracted from the milk product lactose, has a similiar production process to sugar. This explains the co-operation with Germany's second largest sugar manufacturer, Nordzucker. The new plant is located near Hannover in Germany.
If demand for Gaio Tagatose reaches expected levels, a second plant will be built next to Arla Foods' largest cheese dairy at Taulov in Denmark.
Read more about Gaio Tagatose at www.gaio-tagatose.com and www.nordzucker.de
source: http://www.arlafoods.com/412567A1004C695D/alldocs/Q75F0056167FEC65AC1256D18002EE50B!Open&IC022D01Cat14&& 7may03
Gaio® tagatose is:
LEGAL STATUS OF GAIO-TAGATOSE
Obtained self-affirmed GRAS approval in U.S. in April 2001, followed by a mill-objection letter from FDA in October 2001. Approval processes in Japan, BU and Australia, New Zealand were initiated in the beginning of 2002. There is no doubt that Gaio-tagatose will become an important ingredient in health oriented products. However, is important to know the application behavior and limitations of tag at us in different products. For instance when tagatose, is used in sugar confectionery, other characteristics and sweet taste and nutritional benefits need to be considered. Product developers and production people also need to know the physical and chemical parameters to design these products. The key properties of tagatose which influence the production of sugar confectionery are: a tagatose is a monosaccharide; tagatose is highly Maillard reactive, and caramelises at low temperatures; relatively high melting point at 134 ° centigrade, but has a low glass transition temperature (Tg'dry 15 ° centigrade); non hydrostatic act relative humidity 75%/30 ° centigrade; stable at pH from 3-7. These properties all have implications that need to be considered when using tagatose in sugar confectionery applications. Some of these properties can be a disadvantage under certain circumstances, therefore the perfect match up for tagatose would be a carbohydrate with the opposite properties such as: less sweet; lowMaillard reactivity; high viscosity; hard consistency; high glass temperature. source: http://www.tagatose.dk/4125683F002CB99F/TagatosePDFView/sweet/$File/4sider.pdf 7may03
Also see: Tagatose in Ready-to-Eat Cereals
Regulatory
source: http://www.tagatose.dk/C1256CA70041CA69/alldocs/tagatoseindex.html?OpenDocument&FI121D04Cat04&Q0F6678B2836DFD27C1256CFC00377783&000&000
Proposed Uses of D-Tagatose in Foods and Chewing Gum: Food Category and
Proposed Use Level per Category
GRAS food categories and their allowed dosage level
below.
Proposed Use of Food Category D-Tagatose (number)a Description of Foods (g per 100 food) Diet - Health Bars and Soft low-fat, reduced-fat, diet meal, Candies (13) energy, or nutrient fortified bars; 10 dietetic soft candies Diet Soft Drinks (13) "diet" and "sugar-free" 1 carbonated beverages Diet Teas (ready-to-drink) (3) ready-to-drink teas presweetened 1 with low-calorie sweeteners Hard Candies (6) hard candies, including regular and dietetic candies 15 icings (or glazes), such as those Icings (32) used on cookies, pastries, 30c brownies, and angel food, chiffon, and pound cakes Reduced-fat or Low-fat light ice cream (ice milk), frozen Frozen Milk-Based Desserts (47) milk desserts, low-fat and non-fat 3 frozen yogurts, and related frozen novelties RTEs: Ready-To-Eat Cereals (209 5.45-20 d all Ready-To-Eat Cereals which is equivalent to 3.0 g per serving Sugarless Chewing Gum "sugarless" and "sugar-free" 60 chewing gums a Number of food codes in CSFII 1994-96, 1998. See Appendix: Food Codes Included in the Estimated Daily Intakes of D-Tagatose from Proposed Uses for a complete list of the food codes included in the analyses. b Icings do not include fat-based frostings; "homemade" goods were excluded. c 30g D-tagatose per 100 g icing; assumed that icing is 10% of the weight of frosted foods. d The use level of D-tagatose for RTEs is based on Reference Amounts Customarily Consumed serving sizes. The use levels by serving size (serving sizes are based on the density of RTEs as defined in 21 CFR § 101.12) are as follows: 20 g D-tagatose per 100 g RTE for cereals weighing < 20 g per cup; 10 g D-tagatose per 100 g RTE for cereals weighing > 20 g per cup and < 43 g per cup; 10 g D-tagatose per 100 g RTE for high fiber cereals containing 28 g or more of fiber per 100g; 5.45 g D-tagatose per 100 g RTE for cereals weighing > 43 g per cup and biscuit types.
source: http://www.tagatose.dk/4125683F002CB99F/TagatosePDFView/Regulatory_category/$File/Category_approval_Jan_03.pdf
Viby, Denmark — The functional sweetener, Gaio Tagatose, is being produced commercially for the first time for the U.S., by Arla Foods.
“Over the past seven years, we’ve accumulated considerable knowledge about Gaio Tagatose,” says Arla Executive Director Henrik Andersen. “We’re delighted to announce the launch of Gaio Tagatose in the U.S. market and we’re confident that the project will become a success, for our customers as well as for us.”
The company reports it is already planning a second plant to produce the ingredient if demand reaches expected levels. Arla bought the rights for the ingredient from the U.S. company Spherix in 1996. Extracted from the milk product lactose, the sweetener has a taste similar to sugar but about a third of the calories.
source: http://www.retailmerchandising.net/cbus/daily/news.asp?a=559469 7may03
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