A naturally occurring monosaccharide found in small quantities in fruits, cacao and milk.

Commercially, tagalose can be produced by enzymic conversion of galactose. It has been proposed as a sugar substitute due to lower glycemic index than other sugars but has not gained popularity, possibly due to it's lower sweetness and bitter aftertaste.

Tagalose is a stereoisomer of fructose, following similar metabolic pathways to fructose in the liver.

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