Scientists have discovered an effective method to produce a new type of natural sugar that contains fewer calories, does not rapidly increase insulin levels, and tastes similar to regular sugar.
The research was conducted by scientists at Tufts University in the United States in collaboration with biotechnology companies. The findings have been published in the scientific journal Cell Reports Physical Science.
The new type of sugar is called tagatose, which has approximately 92 percent of the sweetness of regular sugar but contains only one third of the calories.
According to experts, this sugar does not significantly raise blood glucose levels, making it a better alternative for people with diabetes and insulin sensitivity.
Tagatose is naturally found in very small amounts in fruits and milk, which has limited its commercial production. However, scientists have genetically modified E. coli bacteria, turning them into small factories that efficiently convert glucose into tagatose.
Using this method, production yields of up to 95 percent have been achieved, which is far higher than existing methods.
Experts say that tagatose is also safe for teeth, reduces the growth of harmful bacteria, and can be used in baking.
Scientists believe that with further improvements, this method could pave the way for the widespread use of healthier sugar.
