Tagatose works exceptionally well in a number of frozen desserts, including ice cream. Our testing shows that Tagatose ice cream has similar “scoopability” throughout the product’s shelf life, akin to sucrose. It also maintains the smooth, creamy texture and mouthfeel found in traditional ice cream, and it has similar sweetness and dairy taste profile to ice cream prepared with sucrose.
Tagatose also delivers a number of other benefits to ice cream:
- Is lower in calories than ice cream prepared with sucrose.
- Tagatose does not promote tooth decay.
- It has been shown to have prebiotic effects.