Monosaccharides sugar derivatives

Tagatose This is a new low-calorie sweetener. It is a bulk sweetener, as it is used where the bulk (mass) of sugar is important to the final product qualities. It is a monosaccharide sugar derived from lactose. Therefore, tagatose is a naturally occurring sugar derived from dairy whey. 

Other authors have attempted to rationalize the enzyme selectivity toward sugar derivatives by simulating the interaction of the substrates with the enzyme by molecular modeling [100], although this is not an easy task [101]. The first published example related to the regioselective acylation of sucrose [102]. However, the two observed acylation sites of sucrose were not on the same monosaccharide unit, and therefore a possible explanation of subtilisin selectivity could reside in the different steric hindrances. 

Jarosz, S, Salanski, P, Mach, M, Application of stabilized sugar-derived phosphoranes in the synthesis of higher carbon monosaccharides. First synthesis of a C-21-dialdose, Tetrahedron, 54, 2583-2594, 1998. 

Fructose, a monosaccharide sugar, occurs naturally in honey and a large number of fruits. It may be prepared from inulin, dextrose, or sucrose by a number of methods. Commercially, fructose is mainly manufactured by crystallization from high-fructose syrup derived from hydrolyzed and isomerized cereal starch or cane and beet sugar. 

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