Production of D-tagatose: A review with emphasis on subcritical fluid treatment

  • Pramote Khuwijitjaru Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
  • Neeranuch Milasing Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University
  • Shuji Adachi Department of Agriculture and Food Technology, Faculty of Bio-environmental Science, Kyoto Gakuen University
Keywords: D-Tagatose production, Chemical reaction, Enzymatic reaction, Subcritical aqueous ethanol


D-Tagatose is gaining much interests as a sugar substitute and a functional ingredient. Development of tagatose production process has been investigated by researcher around the world for more than 30 years. Chemical and enzymatic processes are currently employed for commercial scale production but the cost is still an obstacle. In this review, all potential methods for producing tagatose were summarized with the recent publications. In addition, a novel method, subcritical fluid treatment was also introduced and discussed for its potential.


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