D-tagatose CAS 87-81-0
Introduction：Basic information about D-tagatose CAS 87-81-0, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
D-tagatose Basic information
| Product Name: | D-tagatose |
| Synonyms: | d-tagatos;TAGATOSE, D-;TAGLOSE;P-TAGATOSE;D-(-)-TAGATOSE;(2S,3S,4S,5R)-2-(hydroxymethyl)oxane-2,3,4,5-tetrol;D-(-)-Tagatose,mixture of anomers;D-lyxo-2-Hexulose |
| CAS: | 87-81-0 |
| MF: | C6H12O6 |
| MW: | 180.16 |
| EINECS: | 201-772-3 |
| Product Categories: | carbohydrate;Carbohydrates & Derivatives;Intermediates & Fine Chemicals;Pharmaceuticals;Basic Sugars (Mono & Oligosaccharides);Biochemistry;Sugars;Tagatose;Dextrins、Sugar & Carbohydrates;Carbohydrate LibraryCarbohydrates;Carbohydrates;Carbohydrates A to;Carbohydrates P-ZBiochemicals and Reagents;Metabolic Libraries;Metabolomics;Monosaccharide;87-81-0;Glycon Biochem |
| Mol File: | 87-81-0.mol |
D-tagatose Chemical Properties
| Melting point | 130-136 °C |
| alpha | D25 -5° (c = 1 in water) |
| Boiling point | 232.96°C (rough estimate) |
| density | 1.2805 (rough estimate) |
| refractive index | -5.5 ° (C=1, H2O) |
| storage temp. | Refrigerator |
| solubility | H2O: 0.1 g/mL, clear, colorless |
| pka | 11.86±0.20(Predicted) |
| form | Solid |
| color | White to Off-White |
| Optical Rotation | [α]/D -5.8±0.8°, c = 1 in H2O |
| biological source | synthetic |
| Water Solubility | water: 50mg/mL, clear to very slightly hazy, colorless |
| Merck | 14,9030 |
| BRN | 1724555 |
| InChI | 1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h3,5-9,11-12H,1-2H2/t3-,5+,6-/m1/s1 |
| InChIKey | BJHIKXHVCXFQLS-PQLUHFTBSA-N |
| SMILES | OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO |
| LogP | -1.029 (est) |
| CAS DataBase Reference | 87-81-0(CAS DataBase Reference) |
Safety Information
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 24/25-36-26 |
| WGK Germany | 3 |
| RTECS | WW1100000 |
| F | 3-10 |
| HS Code | 29400000 |
| Storage Class | 11 - Combustible Solids |
| Description | D-tagatose is a carbohydrate occurring in small amounts in several foods. Thesolubility in water is approximately 580 g/L at room temperature. As a ketohexose,tagatose reacts in foods in browning reactions like other ketohexoses, forexample, fructose. Tagatose is, depending on the concentration, approximately 92 % as sweet assucrose and noncariogenic. The caloric value of tagatose is generally set to1.5 kcal/g. In the European Union, tagatose is approved as a novel food. In the UnitedStates, tagatose has GRAS status and it is also approved in many other countries. |
| Chemical Properties | Tagatose is a white, anhydrous crystalline solid. It is a carbohydrate,a ketohexose, an epimer of D-fructose inverted at C-4. It can exist inseveral tautomeric forms. |
| Chemical Properties | white to off-white crystalline powder |
| Uses | A monosaccharide (hexose) that can be used as a low-calorie sweetener, as an intermediate for synthesis of other optically active compounds, and as an additive in detergent, cosmetic, and pharmaceutical formulation. |
| Uses | D-(-)-Tagatose has been used as a carbohydrates for fermentation. It has also been used as one of the standards to confirm the identity of majority of the metabolites selected by least absolute shrinkage and selection operator (LASSO). |
| Uses | D-tagatose is a compound useful in organic synthesis. |
| Definition | ChEBI: Keto-D-tagatose is the straight-chain keto form of D-tagatose. It is an enantiomer of a keto-L-tagatose. |
| Production Methods | Tagatose is obtained from D-galactose by isomerization underalkaline conditions in the presence of calcium. |
| Biotechnological Production | Tagatose is produced from galactose, which can be obtained by enzymatichydrolysis of lactose, the main carbohydrate of milk. Galactose is separated fromglucose by chromatography and either isomerized by treatment with calciumhydroxide, subsequent precipitation of calcium carbonate with carbon dioxide,filtration, demineralization with ion exchangers and crystallization [15], or convertedenzymatically. Especially high conversion rates of 96.4 % were obtained with an enzymeextract of an engineered E. coli, and of 60 % at 95 C for A. flavithermus inthe presence of borate. Conversion rates of 58 % were reported for an enzymeobtained from a mutant of G. thermodenitrificans [100], of 54 % at 60 C for arecombinant enzyme of Thermus sp. expressed in E. coli, and of more than50 % at 75 C for E. coli containing an enzyme of A. cellulolytics. Immobilized enzymes or whole cells were used for practical applications. Insome studies, high yields and productivities were achieved. Immobilized L-arabinose isomerase in calcium alginate produced 145 g/L oftagatose with 48 % conversion of galactose and a productivity of 54 g/Lh in apacked-bed reactor. An enzyme of T. mathranii immobilized in calcium alginate had its optimum at 75 C with a conversion rate of 43.9 % and aproductivity up to 10 g/Lh with, however, lower conversion. After incubation ofthe resulting syrup with S. cerevisiae, purities above 95 % were achieved. Theenzyme of T. neapolitana immobilized on chitopearl beds gave a tagatoseconcentration of 138 g/L at 70 C. Lactobacillus fermentum immobilized in calcium alginate had a temperatureoptimum of 65 C. A conversion rate of 60 % and a productivity of 11.1 g/Lh wereobtained in a packed-bed reactor after addition of borate. Direct production of tagatose in yogurt was possible by expressing the enzymeof B. stearothermophilus in Lactobacillus bulgaricus and Streptococcus thermophilus. |
| Pharmaceutical Applications | Tagatose is used as a sweetening agent in beverages, foods, andpharmaceutical applications. A 10% solution of tagatose is about92% as sweet as a 10% sucrose solution. It is a low-calorie sugarwith approximately 38% of the calories of sucrose per gram. Itoccurs naturally in low levels in milk products. Like other sugars(fructose, glucose, sucrose), it is also used as a bulk sweetener,humectant, texturizer, and stabilizer, and may be used in dieteticfoods with a low glycemic index. |
| Biological Activity | D-Tagatose, a ketohexose acts as a low-calorie functional sweetener. Tagatose can be used as a preservative in cosmetic, detergent and pharmaceutical formulations.Tagatose is also used in diet soft drinks, chewing gum, frozen yogurt and non-fat ice cream. Potential sugar substitute rarely found in nature. Produced using a biotransformation method with L-arabinose isomerase as the biocatalyst and D-galactose as the substrate. |
| Side effects | Some human trials of D-tagatose have found that doses of 30 grams or more cause gastrointestinal side effects like flatulence, diarrhea, nausea, and vomiting. However, only a minority of people appear to be affected, and mostly only with light to moderate symptom severity. The GI side effects of D-tagatose seem to be unpleasant but harmless. They’re may be due to osmotic (water-retaining) effects of high D-tagatose doses moving through your intestines. D-tagatose may interact with some prescription drugs, especially blood sugar lowering drugs, and could cause hypoglycemia (dangerously low blood sugar levels). And in people with diabetes or a history of kidney stones, temporary rises in uric acid blood levels caused by high dose D-tagatose may be an issue. |
| Safety | Tagatose is safe for use in food and beverages. It has been used inpharmaceutical products. |
| storage | Tagatose is stable under pH conditions typically encountered infoods (pH>3). It is a reducing sugar and undergoes the Maillardreaction. Tagatose is stable under typical storage conditions. It caramelizesat elevated temperature. |
| Purification Methods | Crystallise D(-)-tagatose from EtOH/H2O (6:1). It mutarotates from [] 22D +2o (2minutes) to –5.0o (30minutes) (c 4, H2O). The phenylosazone crystallises from aqueous EtOH with m 185-187o(dec), and [] 23D +47o (c 0.82, 2-methoxyethanol). [Totton & Lardy J Am Chem Soc 71 3076 1949, Gorin et al. Canad J Chem 33 1116 1955, Reichestein & Bossard Helv Chem Acta 17 753 1934, Wolfrom & Bennett J Org Chem 30 1284 1965, Beilstein 1 IV 4414.] In D2O at 27o 1H NMR showed the following ratios: -pyranose (79), -pyranose (16), -furanose (1) and -furanose (4) [Angyal Adv Carbohydr Chem 42 15 1984, Angyal & Pickles Aust J Chem 25 1711 1972]. |
| Incompatibilities | A Maillard-type condensation reaction is likely to occur betweentagatose and compounds with a primary amine group to formbrown or yellow-brown colored Amidori compounds. Reducingsugars will also interact with secondary amines to form an imine,but without any accompanying yellow-brown discoloration. |
| Regulatory Status | GRAS listed. Included in the FDA Inactive Ingredients Database(oral and rectal solutions). |
D-tagatose Preparation Products And Raw materials
| Raw materials | Lactulose-->BETA-D-LACTOSE-->D-Galactose |
| Preparation Products | 2-Hydroxypropanoic acid |
