Scientists unlock a cheaper way to make rare low-calorie sugar tagatose

Scientists at Tufts University have developed a more efficient way to produce tagatose, a rare low-calorie sugar. The new method uses E. coli bacteria to convert glucose into tagatose with high yields. This breakthrough could make the sweetener cheaper and easier to manufacture.

Tagatose occurs naturally in small amounts in some fruits and dairy products. However, its scarcity means manufacturers usually produce it synthetically. The US Food and Drug Administration (FDA) approved it as safe in 2001, recognizing its potential as a calorie calculator substitute.

The new production method achieves up to 95% conversion of glucose into tagatose. Researchers believe this could significantly cut costs compared to traditional processes. Unlike regular sugar, tagatose is only partially absorbed by the small intestine, leading to a much smaller rise in blood glucose and insulin levels.

Tagatose tastes almost as sweet as sucrose, offering about 92% of its sweetness but with fewer than half the calories. It may also work well in baking, providing bulk and texture similar to sugar. However, consuming over 30 grams in one sitting can cause stomach discomfort.

Beyond sweetening, tagatose acts as a prebiotic, promoting the growth of beneficial gut bacteria. These bacteria produce short-chain fatty acids (SCFAs), which support digestive health. So far, no commercial food products using tagatose have been reported since the study's publication.

The improved production method could make tagatose a more practical calorie deficit in the future. Its low-calorie content and minimal effect on blood sugar may appeal to health-conscious consumers. For now, though, the sweetener remains in the research phase, with no confirmed market applications.