A New Low Calorie Sweetener D-Tagatose from Lactose in Cheese Whey as a Nutraceutical Value-Added Product

Abstract

In this manuscript content, a new low calorie sweetener D-tagatose from lactose in cheese whey has been described. These research results are showing progress in improving enzymes bioconversion rate, thermos ability in increasing the half-life of the immobilized enzyme, shorting enzyme reaction time and improving both bioconversion efficiency for the hydrolysis of lactose to lactose hydrolysate (D-glucose and D-galactose) and for isomerization of D-galactose to higher yield of D-tagatose.