Better Sweeteners? Comparing Allulose & Tagatose

When I posted this a while back, I was hopeful about finding an alternative to sugar. Since then, allulose has changed my whole diet. On top of that, I have included allulose into the plan. I hate the use this overworked phrase, but... they are true gamechangers.

Initially, I thought these sweeteners were new, but this page speaks on their commercial history. I'm not surprised that they are being better marketed outside the U.S... This company markets tagatose as a healthy alternative under the name "Tagatesse" and has products and recipes.  I couldn't find a lot of commercial applications when searching Food Navigator (for the U.S.) as compared to Europe. I found articles for Nutrilab on F.N. going as far back as 2008. I did see this from Bonumose, which is pushing for the commercialization of rare sugars. 

Anyway.

I was going to update the original post to include information about tagatose.  As you can see already, there is so much to add that I'm doing this separate post. I decided to do an image because it's easier when comparing info. 

Nutrilab works towards a bright future for tagatose

A pared down comparison:

While both products are more expensive than table sugar, that's only when you're thinking about your wallet - in my opinion. For me, I find that the health benefits are worth it. I am all about avoiding table sugar and high fructose corn syrup and if that is going to cost me more, I will make it work.

I'm waiting for the food companies to get rid of the sweeteners that aren't quite all that they could be. I don't care what anyone says, there is some kind of funky after-taste or cooling effect to all the common substitutes for table sugar. Until now.

When I can get a beverage or creamer made with allulose or tagatose, I will be so happy. There are some products now but, if they aren't crazy expensive, they include a secondary sweetener - Monk fruit is a popular one - and that ruins it for me.

By the way, as of now, allulose of easy to find. I've seen it on most online shopping sites. Tagatose is harder to locate easily. I got mine from Bull City Flavors and at just over $12 for a1-lb bag it is going to last. 

An important note: Tagatose will activate yeast (for baking) and allulose will not do that. I can, however, use either sweetener once I have activated the yeast. BUT there are other considerations when using these sweeteners and I am still learning. If you ignore any shopping links, this page is helpful, and this one has some info & recipes; here is some general info on tagatose, and Dirt to Dinner has excellent information and I learned allulose and tagatose are "rare sugars").

If you want to look at some additional information, here are these links some can be quite technical):

• Rare sugars curb appetite and mimic diabetes drugs in mice
• Description and history of rare sugars 
• Wikipedia lists the following as rare sugars:
• Tagatose
• Allose (not allulose)
• Psicose (aka allulose!)
• Sorbose

I will update this post if needed but, for now, you have some starter info. 

Peace

--Free