US EditionStudy shows biosynthetic method to make low-calorie sugar substitute
Tufts researchers engineered bacteria to convert glucose into tagatose with up to 95% yield, producing a low-calorie sweetener recognized as safe by the FDA.
6 Articles
6 Articles
American researchers have made a breakthrough in the production of a special, rare type of sugar, tagatose. The key to the method is quite surprising.
For more than a century, scientists and the food industry seek alternatives that reproduce the taste of sugar without their known negative effects such as weight gain, caries and increased risk of diabetes. A recent study published in the journal Cell Reports Physical Science shows that this target can be closer to being achieved. Smoothy that acts as a natural probiotic and maintains cholesterol under control Indonesia: Scientists explain a con…
This new sugar tastes like the real thing without the usual downsides
Scientists at Tufts have found a way to turn common glucose into a rare sugar that tastes almost exactly like table sugar—but with far fewer downsides. Using engineered bacteria as microscopic factories, the team can now produce tagatose efficiently and cheaply, achieving yields far higher than current methods. Tagatose delivers nearly the same sweetness as sugar with significantly fewer calories, minimal impact on blood sugar, and even potentia…
Study shows biosynthetic method to make low-calorie sugar substitute
From saccharin in the 19th century to stevia and monk fruit in the 21st, researchers and the food industry have long sought a sweetener that delivers the taste of sugar without its drawbacks-excess calories, tooth decay, and heightened risk for obesity, insulin resistance, and diabetes.
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