QUOTE
<a href="http://www.sweetpoison.com/aspartame-sweeteners.html" target="_blank">http://www.sweetpoison.com/aspartame-sweeteners.html</a>
From the manufacturer's web page.
It looks like sugar, tastes like sugar, cooks like sugar... well technically, it is sugar. But it's sugar with almost no calories. It's 100-percent natural - not synthesized, unlike other "sweeteners" that are chemically synthesized or derived from sugar, Tagatose is a naturally occurring sugar. And SPHERIX has discovered and patented a way to make it available for use as a food additive as well as for a variety of other uses.
It's Tagatose, the only sweetener that tastes, looks, feels, and performs like table sugar. Tagatose can supply a major need for baked goods, ice cream, chocolates, chewing gum, and other food products that can't be met by low bulk of high-intensity sweeteners. And it's safe, with over ten years of safety research and numerous consultancies and world-renowned scientists reviewing the product. Scientifically known as D-tagatose, Tagatose occurs naturally in some dairy products and other foods. Our patented production process starts from whey, a dairy by-product. Tagatose has been determined to be a Generally Recognized As Safe (GRAS) substance in the U.S., with the FDA affirming the green light for the product with its "no objection" opinion, permitting its use in foods and beverages. Tagatose has also been determined GRAS for use in cosmetics and toothpastes, as well as in drugs.
......Last week was, according to this story, a long time coming for Gilbert Levin, the 76-year-old chairman of Biospherics Inc. After almost a decade of study, a panel of medical experts declared that an obscure low-calorie form of sugar that Levin has latched onto is safe to use in food.
...t'll be at least two years before consumers can eat anything sweetened with the stuff, but investors didn't wait to buy Biospherics stock. The story also notes there is no way of predicting whether food manufacturers will be as excited as Levin is about the sweetener called tagatose. It's a natural product, a chemical cousin of familiar sugars such as sucrose, fructose, dextrose and lactose. Tagatose, like table sugar, is a white crystal; it is 90 percent as sweet as ordinary sugar, but has one-third the calories.
Tagatose could be the product that converts Biospherics into what most people have always thought it was: a biotech company.
The story goes on to say that tagatose is most closely related to fructose, the sugar that's in honey, fruits and corn, Levin explained in an interview Friday. The chemical formulas for fructose and tagatose are identical. The two molecules look the same, but in tagatose, one atom of carbon juts off to the left of the main structure instead of off to right as it does in fructose.
Left-leaning sugars have fascinated Levin for more than 20 years. He first got interested in one that is a mirror image of table sugar. Think of the sugar molecule as a coil that curls around to the right. A backward sugar molecule that turns to the left was Levin's first interest. Levo-sugar it's called, for left-handed.
Levo-sugar is a confusing chemical to the human body. To the tongue, it tastes just like regular sugar. But the body has never swallowed left- handed sugar and can't digest it.
From the manufacturer's web page.
It looks like sugar, tastes like sugar, cooks like sugar... well technically, it is sugar. But it's sugar with almost no calories. It's 100-percent natural - not synthesized, unlike other "sweeteners" that are chemically synthesized or derived from sugar, Tagatose is a naturally occurring sugar. And SPHERIX has discovered and patented a way to make it available for use as a food additive as well as for a variety of other uses.
It's Tagatose, the only sweetener that tastes, looks, feels, and performs like table sugar. Tagatose can supply a major need for baked goods, ice cream, chocolates, chewing gum, and other food products that can't be met by low bulk of high-intensity sweeteners. And it's safe, with over ten years of safety research and numerous consultancies and world-renowned scientists reviewing the product. Scientifically known as D-tagatose, Tagatose occurs naturally in some dairy products and other foods. Our patented production process starts from whey, a dairy by-product. Tagatose has been determined to be a Generally Recognized As Safe (GRAS) substance in the U.S., with the FDA affirming the green light for the product with its "no objection" opinion, permitting its use in foods and beverages. Tagatose has also been determined GRAS for use in cosmetics and toothpastes, as well as in drugs.
......Last week was, according to this story, a long time coming for Gilbert Levin, the 76-year-old chairman of Biospherics Inc. After almost a decade of study, a panel of medical experts declared that an obscure low-calorie form of sugar that Levin has latched onto is safe to use in food.
...t'll be at least two years before consumers can eat anything sweetened with the stuff, but investors didn't wait to buy Biospherics stock. The story also notes there is no way of predicting whether food manufacturers will be as excited as Levin is about the sweetener called tagatose. It's a natural product, a chemical cousin of familiar sugars such as sucrose, fructose, dextrose and lactose. Tagatose, like table sugar, is a white crystal; it is 90 percent as sweet as ordinary sugar, but has one-third the calories.
Tagatose could be the product that converts Biospherics into what most people have always thought it was: a biotech company.
The story goes on to say that tagatose is most closely related to fructose, the sugar that's in honey, fruits and corn, Levin explained in an interview Friday. The chemical formulas for fructose and tagatose are identical. The two molecules look the same, but in tagatose, one atom of carbon juts off to the left of the main structure instead of off to right as it does in fructose.
Left-leaning sugars have fascinated Levin for more than 20 years. He first got interested in one that is a mirror image of table sugar. Think of the sugar molecule as a coil that curls around to the right. A backward sugar molecule that turns to the left was Levin's first interest. Levo-sugar it's called, for left-handed.
Levo-sugar is a confusing chemical to the human body. To the tongue, it tastes just like regular sugar. But the body has never swallowed left- handed sugar and can't digest it.
http://www.sti.nasa.gov/tto/Spinoff2004/ch_4.html
