Physicochemical Properties of a Low Calorie Sweetener, Tagatose

저열량 감미료 Tagatose의 이화학적 특성

  • Roh, Hoe-Jin (R&D Center, Tong Yang Confectionery Co.) ;
  • Kim, Sang-Yong (R&D Center, Tong Yang Confectionery Co.) ;
  • Kim, Suk-Shin (Department of Food Nutrition, The Catholic University) ;
  • Oh, Deok-Kun (Department of Food Science and Technology, Woosuk University) ;
  • Han, Kee-Young (Department of Food and Microbial Technology, Seoul Women's University) ;
  • Noh, Bong-Soo (Department of Food and Microbial Technology, Seoul Women's University)
  • 노회진 (동양제과(주) 기술개발연구소) ;
  • 김상용 (동양제과(주) 기술개발연구소) ;
  • 김석신 (가톨릭대학교 식품영양학과) ;
  • 오덕근 (우석대학교 식품공학과) ;
  • 한기영 (서울여자대학교 식품.미생물공학과) ;
  • 노봉수 (서울여자대학교 식품.미생물공학과)
  • Published : 1999.02.28

Abstract

The physicochemical properties of tagatose, a low calorie sweetener, was investigated. Rheological property of tagatose solution was found to be Bingham fluid. As the concentration of tagatose increased from 10 to 50% at $25^{\circ}C$, the viscosity increased from 1.65 to 5.14 cp. When the temperature of 40% tagatose solution increased from 15 to $55^{\circ}C$, the viscosity decreased from 4.59 to 2.33cp. The melting onset temperature and endothermic enthalpy of tagatose were $130.4^{\circ}C$ and -202.3 J/g, respectively, which were obtained from the analysis of differential scanning calorimetry. Tagatose showed higher water absorption than sucrose under $85{\sim}100%$ of relative humidity. Tagatose was less soluble than sucrose at $20{\sim}70^{\circ}C$. Water activity of tagatose in 60% concentration was 0.892, which was lower than 0.957 of sucrose solution. Tagatose solution adjusted from pH 2 to pH 12 was stable after 3 days. Amount of tagatose was not changed after heat treatment at $154^{\circ}C$ for 4 hours. But a browning reaction was found and absorbance of a tagatose solution increased with heat treatment.

Keywords

tagatose;physicochemical properties;differential scanning calorimetry;viscosity