(University of Illinois at Urbana-Champaign) The quest to satisfy the sweet tooth without adding to the waistline has a new weapon in its arsenal: a strain of yeast that can metabolize lactose, the sugar in dairy products, into tagatose, a natural sweetener with less than half the calories of table sugar.
from EurekAlert! - Technology, Engineering and Computer Science http://bit.ly/2GqlS4e
Tuesday, April 16, 2019
Low-calorie sweetener derived from lactose gets manufacturing boost from yeast
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