205 results about "Tagatose" patented technology

A reduced carbohydrate ice cream or other frozen dessert product that contains a low-digestible sweetener system and a fermentable fiber material. The a low-digestible sweetener system consists of one or more low-digestible sweeteners having a molecular weight of from about 90 to about 190; and is typically a low molecular weight saccharide or a polyol. Typical low-digestible sweeteners include mannitol, maltitol, sorbitol, lactitol, erythritol, xylitol, isomalt, glycerin, talitol, mannose, tagatose, fructose, arabinose, fucose, lycose, ribose, sorbose, talose, and xylose, and mixtures thereof. The low-digestible sweetener replaces the digestible sugars to provide the appropriate freezing point depression of the product. The level of fermentable fiber is sufficient to mitigate a Taxation effect that can be caused by ingestion of the amount of the low-digestive sweetener. The fermentable fiber can be an inulin, a maltodextrin resistant to human digestion, an oligofructose, a fructooligosaccharide, a high water binding fermentable fiber, and a mixture thereof.

There is disclosed a method for disrupting biofilm and for inhibiting biofilm formation in an aqueous environment that comprises contacting said environment with an effective amount of D-tagatose.

A sweetener composition containing less than 1 gram of carbohydrates includes a monosaccharide derive polyol such as erythritol, a reduced calorie sweetener such as tagatose, a bulking agent such as polydextrose or maltodextrin and a high intensity, non-nutritive sweetener such as sucralose. The sweetness profile of the sweetener composition may be customized by adjusting the level of high intensity, non-nutritive sweetener included in the compositon.

Beverage products and methods for making the same are disclosed. The beverage products comprise a non-nutritive sweetener comprising rebaudioside A and at least one of tagatose, and erythritol, and an acidulant comprising lactic, tartaric, and citric acids.

The present invention relates to an ophthalmic solution comprising 0.00001 to 10.0 weight percent of a simple saccharide, at least 0.00001 weight percent of a preservative, and not more than about 0.2 percent by weight chloride. The simple saccharide is chosen from the group consisting of: inositol; mannitol; sorbitol; sucrose; dextrose; glycerin; propylene glycol; ribose; triose; tetrose; erythrose; threose; pentose; arabinose; ribulose; xylose; xylulose; lyxose; hexose; allose; altrose; fructose; galactose; glucose; gulose; idose; mannose; sorbose; talose; tagatose; adlose; ketose; heptose; sedoheptulose; monosaccharides; disaccharides; sugar alcohols; xylitol; and polyol.

The present invention provides texturizing compositions imparting advantageous organoleptic properties to reduced-sugar and sugar-free foodstuffs. The texturizing compositions generally include a mixture of tagatose and at least one long chain carbohydrate. The texturizing compositions have a synergistic effect on the organoleptic properties of the resulting foodstuffs, particularly mouthfeel. Accordingly, lesser amounts of the texturizing compositions may be incorporated into foodstuffs.

A combination of a sugar alcohol and D-tagatose is used to produce naturally sweetened, diet beverages or food products. The sugar alcohol and D-tagatose can also be used in combination with one or more nutritive sweeteners to lower the calories of a full-calorie beverage or food product while preserving the taste.

A process for producing sugar alcohols having six carbon atoms, which comprises hydrogenating ketohexose, such as psicose, tagatose, sorbose and the like, in the presence of a catalyst containing a metal selected from the elements belonging to the eighth family in the periodic table, such as nickel, ruthenium, platinum, palladium and the like, is provided. According to this process, sugar alcohols having six carbon atoms can be produced efficiently at a large amount, the separation and recovering of the catalyst after completing the reaction are facilitated, and sugar alcohols having a desired production ratio can be produced efficiently.

The invention discloses a method for preparing tagatose by using whole-cell catalysis. The method comprises the following steps of transferring plasmid containing an alpha-glucan phosphorylase gene (or cellulosic polysaccharide phosphorylase and cellobiose phosphorylase genes, or a sucrose phosphorylase gene), a phosphoglucomutase gene, a glucose phosphate isomerase gene, a 6-phosphate tagatose epimerase gene, and a 6-phosphate tagatose phosphatase gene into engineered escherichia coli, so as to obtain converted bacterial strain; inducing the converted bacterial strain to produce enzyme, and permeabilizing; mixing the permeabilized bacterial strain, establishing a whole-cell enzyme catalysis reaction system with starch or starch derivative (or mixture of cellulase and cellulose or cellulose derivative, or sugarcane), and performing the whole-cell enzyme catalysis reaction, so as to obtain the tagatose. The method has the advantages that the tagatose is prepared by the whole-cell catalysis; the cost is low, the pollution is low, the yield rate is high, and the like; the method is suitable for preparing the tagatose in a scale way.

A reduced calorie frozen beverage comprising: (a) at least one non-nutritive sweetener, (b) erythritol, (c) D-tagatose, (d) maltodextrin, and (e) a nutritive sweetener.

Disclosed are low caloric density aerated grained confections. The confections essentially comprise tagatose as their primary carbohydrate or principle ingredient, about 0.5-30% of a structuring agent and moisture. Up to 60% of the tagatose can be substituted with nutritive carbohydrate ingredients, fiber and whipping or foaming agents or combinations thereof. Optionally, additional nutritional fortifying ingredients and conventional optional ingredients such as colors and flavors can be added. The confection compositions have densities of 0.10-1 g/cc. The products are additionally characterized by a size count of 0.2-6/g. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for reduced calorie children's RTE cereals.

The present invention relates to a thermophilic arabinose isomerase and a method of manufacturing tagatose using the same, and more precisely, a gene encoding arabinose isomerase originating from the thermophilic Thermotoga neapolitana DSM 5068, a recombinant expression vector containing the gene, a method of preparing a food grade thermophilic arabinose isomerase from the recombinant GRAS (Generally Recognized As Safe) strain transformed with the said expression vector, and a method of preparing tagatose from galactose using the said enzyme.

A monosaccharide production system is disclosed. The production system can be directed to processes for producing a D-galactose preparation, a D-galactose preparation and an isoflavones preparation, a tagatose preparation, and a tagatose preparation and an isoflavones preparation.

The invention discloses bacillus subtilis genetically-engineered bacteria for producing tagatose and a method for preparing the tagatose. The genetically-engineered bacteria are used for constructingheat-resistant alpha-glucan phosphorylase, heat-resistant phosphoglucomutase, heat-resistant glucose phosphate isomerase, heat-resistant 6-tagatose phosphate epimerase and heat-resistant 6-tagatose phosphate phosphatase which are independently expressed or co-expressed. By utilizing the genetically-engineered bacteria, starch can be effectively converted into the tagatose. Compared with the existing method for producing the tagatose, the method disclosed by the invention has the advantages of suitability for whole-cell recycling, high safety, high yield, simple production process, low cost, easiness in large-scale preparation and the like.

The invention discloses a probiotics-fermented beverage capable of clearing heat, expelling dampness and resolving summer heat and a preparation method for the beverage. The beverage is prepared by mixing and crushing medicinal and edible traditional Chinese medicaments such as lonicera japonica, chrysanthemum, prunella vulgaris, lilies, lotus leaves and coix seeds into powder, impregnating the powder with water, adding tomato juice, performing sterilization, performing fermentation with multiple probiotics strains, performing clarification treatment and adding tagatose. According to the beverage and the preparation method for the same, a probiotics fermentation manner is adopted to turn active ingredients of each traditional Chinese medicament into active substances easy for intestinal tracts to absorb, and no external carbon sources, nitrogen sources, inorganic salts and growth factors are added, so that the utilization rate of the traditional Chinese medicinal powder is increased, a process flow is optimized, the defect of poor mouth-feel of plant traditional Chinese medicinal beverage is greatly overcome, effects are improved, the burden of the human intestinal tracts is reduced, and the beverage is safe, environment-friendly, organic and healthy.

Tagatose is substituted for the sugars, sweeteners and/or bulking agents presently used in fiber laxatives either alone or in combination with other sweeteners and/or bulking agents.

The invention discloses a technology for simultaneously producing lactulose and tagatose. According to the technology, lactose is used as a raw material; and while simultaneously producing lactulose, a by-product galactose is utilized to produce tagatose, thus fully utilizing resources. The technology provided by the invention comprises the following steps of: (1) allowing lactose to undergo refluxing and isomerization, followed by evaporation, cooling and crystallization to obtain a mixed liquid; (2) carrying out decolouring and ion exchange on the mixed liquid, followed by simulated moving bed separation?? to obtain a lactose component, a lactulose component and a galactose component; (3) allowing the lactulose component to undergo evaporative concentration, followed by crystallization,centrifugation and drying to obtain crystal lactulose; (4) allowing the galactose component to undergo isomerization to obtain a galactose isomerization liquid; (5) neutralizing the galactose isomerization liquid by the use of acid, followed by extraction filtration to remove deposits to obtain a tagatose slurry; (6) carrying out evaporative concentration on the tagatose slurry, followed by decolouring and ion exchange to obtain a clean fluid; (7) carrying out simulated moving bed separation on the clean fluid to obtain a tagatose slurry; and (8) carrying out evaporative concentration on the tagatose slurry, followed by crystallization, centrifugation and drying to prepare crystal tagatose.

The invention relates to a method for purifying tagatose by using sequential simulated moving bed chromatography (SSMB). Pretreated tagatose crude syrup is used as a raw material, an SSMB is utilized to purify the tagatose, deionized water is used as eluting agent, the working temperature of the separating column is 50-70 DEG C, and a calcium-type strongly-acidic cation gel resin is used as a chromatographic stationary phase, thereby obtaining the high-purity tagatose and implementing higher yield. The whole technique has the advantages of low operating cost, low production energy consumption, zero discharge and high degree of automation, and can implement continuous production and enhance production efficiency.