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Researchers develop low-calorie sweetener from yeast and lactose
date:Apr 26, 2019
sed by rapid and repeating glucose increases in blood.

In spite of its benefits, tagatose has a high manufacturing cost that has kept it from wide commercial use, Jin said.

Although it is naturally present in fruits and dairy products, the concentrations are too low to isolate tagatose effectively. The traditional manufacturing method involves a multi-step enzymatic process that turns galactose a component of lactose into tagatose.

Unfortunately, the enzyme reaction is so inefficient that o

12/25 23:39