Seonglae Cho- Taste: About 92% as sweet as sugar → almost no noticeable difference
- Calories: About 40% of sugar
- Blood sugar/insulin: Only 20-30% absorbed in small intestine → smaller blood sugar spike
- Cooking properties: Browning, volume retention → unlike artificial sweeteners, can be used directly in baking and cooking
Researchers at Tufts University developed a high-yield (up to 95%) biosynthesis process that converts glucose → tagatose using genetically modified E. coli. This essentially solves the cost and efficiency problems compared to existing chemical/enzymatic processes (yield 40-77%).
