Tagatesse (Tagatose) low carb sweetener is a new low calorie and sugar-free sweetener used in Europe and now available in the US. It has 75% less calories than sugar.
[I received no monetary compensation for this post, only products to try. However, this post may contain affiliate links. Purchasing through a link may result in my earning a small commission at no extra expense to you.]
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I answer a lot of questions about which sweetener is best for a low carb diet. I usually point people to my article, "The Best Low Carb Sweeteners and How to Use Them". This article lists all of the low carb sweeteners and discusses how to get the best "sugar" taste. I recently updated the list with a new sweetener.
Sukrin USA recently sent me a care package featuring their new low carb sweetener Tagatesse. It felt like an early Christmas and my family loved the products we received. They were more than generous and sent their full product line which consisted of:
- one sugar-free chocolate hazelnut spread
- a sugar-free raspberry jam (shown)
- 2 sugar-free hazelnut chocolate bars (shown)
- 2 packages of sugar-free (but not low carb) dark chocolate and milk chocolate covered cookies
- one sugar-free yellow cake mix (shown)
- a box of Tagatesse sweetener (shown)
- one box individual coffee/tea sticks (shown)
All were delicious and had a true-sugar-taste. If you buy one product, you must try the chocolate hazelnut spread. The chocolate bars were very good and the jam was perfect. I look forward to trying the sweetener in a few dessert recipes.
What is Tagatesse?
Tagatesse is a low calorie/low glycemic sweetener made from tagatose, food fibers (isomalt, inulin and oligosaccharides), and Sucralose (0.02%). It has 75% less calories than sugar and is twice as sweet. It is lactose and gluten-free, and browns/caramelizes just like regular sugar. This sugar-free sweetener has a clean sweet taste that's perfect for those who dislike the cooling effect of erythritol.
Currently, Tagatesse is produced by Belgian company Damhert Nutrition and is imported by Sukrin USA. European countries use it in sugar-free products, some of which are available for purchase at Sukrin USA. The sweetener has a lot of fiber, so pay attention to portion size to avoid any tummy discomfort. Like any low carb sweetener, go slow until your body becomes used to it.
[NOTE] While Tagatesse does not raise blood sugar, it is partially absorbed by the liver like fructose. Because it’s sweetness is doubly concentrated and only a small amount is needed, this may not be an issue. I have not found any studies that show it impacts liver or triglycerides. As with any new product, if you are diabetic, test your blood sugar to see how it affects you personally.
To find out more about Tagatesse read:
- Neudiet FAQs
- An article from the US producer, Bonumose.
- This article from Calorie Control includes great info and cites studies about Tagatesse and tagatose.
Lori Kaumans says
I purchased some Tagatesse and I'm anxious to try it since my family doesn't care for the cooling effect of Swerve. I'm curious if you've heard of and ever tried a sweetener called Whey-Low. From their website, it sounds similar to Tagatesse but I'm curious if it's truly low-glycemic. From what I understand it's derived from whey. Any experience with this brand?
Kim says
Hi Lori. I've enjoyed using the Tagatesse in a few of my recipes. I like that it leaves no cooling sensation nor does it crystallize and become crunchy like most erythritol products. I also like that I only have to use 1/2 the amount.
I just looked at the Whey Low website. Two things I noticed... it's 4 carbs per teaspoon and they are all sugar carbs. I have read that fructose isn't supposed to raise blood sugar and that's why it's used in some diabetes products but it is sent straight to the liver for processing where it is turned into fat. Much of that fat stays in the liver. Lactose is a sugar as well and what is eaten by bacteria as a food source when making yogurt. If you buy it, test your blood sugar. I would test your blood sugar with the Tagatesse, too. Always test with a new product. If you aren't diabetic then listen to your body. Again, a much smaller amount is needed and if you augment sweetness with Stevia, you should be fine.
I hope this helps. Have a great week. -Kim
Linda says
It has 75% less calories than sugar and is twice as sweet. Not 25 less as written in the beginning.
Kim says
Yes, you are correct. Thanks for finding the mistake, I really appreciate it. Have a wonderful weekend. -Kim
Dawn says
I wish they sold that (all the items you received) in a saver package! I'd love to try it out. Erythritol just doesn't seem to work for me, everything is always gritty even when I used powdered....except the one time I used it to cook up a fruit sauce. And it doesn't matter if I'm using Sukrin or Swerve, same result.
Kim says
Yes, Dawn. Erythritol tends to crystallize and get crunchy or gritty. I always try to use less and mix with Stevia. Email Sukrin USA. Pernille is very nice. She may have some ideas. Have a nice evening. -Kim
Kate W says
I'm fully on board the Tagetesse wagon. We've been trying to live a Keto lifestyle on and off for a couple years now, and between the Sukrin bread mixes (they make awesome and easy crackers!), Tagetesse, and the Sukrin fiber syrup, I feel like we can finally make a permanent switch. The key for me was the lack of cooling taste and the fact that Tagetesse caramelizes. So you can make real teriyaki sauce and bbq sauce that gets that awesome sticky crispiness on the bbq, and I've made real homemade caramel as well (totally couldn't tell it wasn't the real thing, amazing stirred into coffee or on its own).
I've also learned that Tagetesse + fiber syrup can lead to amazingly crispy cookies and gives cakes the caramelized chewy edges that I missed. It burns more quickly than normal sugar so I've had to drop the oven temp way down (like 275) and increased bake times to almost double. Created a great crispy vanilla wafer cookie made with sesame flour (can send it to you if you like), and did a riff on your granola with fantastic results. My husband still doesn't believe the stuff is grain and sugar free - gave me some serious side eye yesterday mid-nom, thinking I was tricking him into eating something forbidden.
Hopefully next stop - real brownies with crackle tops and chewy edges! From my research, it seems like crackle tops are the result of meringue rising during the baking process, so I wonder if I can get it by beating the eggs and tagetesse first, and then maybe use a mix of almond, sesame, and perhaps a tiny bit of arrowroot starch (hey still paleo, even if not completely lo carb) to get the proper fudgy interior.
Here's the website of a Norwegian baker who is well-versed on how to use this stuff - although not grain free, I've found her work incredibly helpful (especially the caramel recipes!): http://thesugarfreebaker.com/recipes/
Thanks for posting! I'm hoping these products can gain popularity in the US, would be great to be able to pick them up at the store instead of wait forever for a box to arrive!
Kim says
I can't tell you how helpful this comment is, Kate. I will try your trick of cooking at a lower temperature and it sure would be nice to have a crackle top. I have a great sesame cookie recipe (not shared because I didn't like the photos) but I would love to try yours, too. I will check out the link you provided - for sure! Thanks again so much for sharing your experience with this new sweetener. You are wonderfully generous. Have a great weekend! -Kim
Angelique says
I wonder if tagatesse sweetener would work to make homemade marshmallows that actually roast over a fire without just melting. What do you think?
Kim says
Hi Angelique. I honestly haven't used it much yet. So I don't know. I have tried using xylitol and you get a nice sticky texture like for a pie topping, but it doesn't dry out in the oven for cookies. I think erythritol makes terrible meringue. It might be worth a shot. Now that I think about it, I may have read a discussion in comments on the Keto Diet App Blog. I'm not sure what post they were on but it was probably something to do with marshmallow or meringue. People were talking about Tagatose and how they missed it because it wasn't available. Tagatesse may work? Let me know if you try. I won't be able to experiment for a while... Sorry I couldn't be more help. -Kim
Kate W says
Found a marshmallow recipe for you! http://thesugarfreebaker.com/2017/02/marshmallows/