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2 of 2 people found the following review helpful
5/5July 21, 2016
Reviewer: Ed in Virginia
* Bought 2 pounds of Sensato Tagatose. Was the first time I tasted tagatose. It tastes so much like sucrose (maybe even better) that I bugged Netrition to send me proof that it really was 100% tagatose, which they did. Made chocolate chip cookies with it - delicious. Teenage son likes it in coffee. No gastric issues. $12/pound is a pretty high price; but, other than that, this tagatose is quite impressive.
* Glad to see Sensato pick this up. I use it to make homemade Truvia. 2 cups eryhtritol, 1/2 cup tagatose , 1 teaspoon stevia. It is good to cook with but turn down the temp on cookies by 25 degrees to prevent over browning.
* Tagatose granulated sweetener has no aftertaste to me. None. The texture is just like sugar, too. Main difference is it is not as sweet as sugar, but if you eat too much of it each day, it will cause lower gastric distress. It cooks pretty much the same as sugar. It is quite expensive, compared to real sugar, so I tend to use very little at a time. I can't afford to bake with it, but I do make a few candied nut recipes with it. I find it's best uses are in coffee, on oatmeal, in caramel, fudge, and strawberry homemade ice cream toppings, and cinnamon/sugar toast sprinkle; these are places that are very hard to replace sugar and still be yummy.
* I found out about Tagatose a couple of years ago, but couldn't find it anywhere. I am so glad it's available at Netrition! When I bake homemade goodies, this is my go to sweetener. I buy several bags every couple of months, just wish it was less expensive. It has a cleaner taste than other substitutes and cookies and cakes baked with it get brown like the sugar filled kind. I combine it with a monkfruit sweetener, to cut back on cost. This is an excellent product!
* I've used up a one pound bag and am ordering another. This is very good, tastes just like sugar, and is a naturally derived product. It is nearly perfect. I'm surprised it hasn't got more traction, since it really tastes and bakes just like sugar, and is completely unique, and not just a re-blending of commonly used sugar substitutes. However, I do get lower GI issues if I eat more than 2-3 cookies at a time made with it.
* This is my favorite new sweetener for low-carb sugar-free baking. It tastes good, has no off aftertaste (at least to my tastebuds), and doesn't have the nasty cooling effect of erythritol. I made a lemon meringue pie with it; the filling was delicious and the meringue topping came out tall, fluffy, and beautifully browned.
* this stuff might be ok in cold applications but it burns terribly with heat even at lower temps....my lemon loaf cake just came out burned and I even baked it at a lower temperature....and it was burned on the outside and still raw on the inside....impossible