{"id":81898,"date":"2026-02-17T08:21:52","date_gmt":"2026-02-17T07:21:52","guid":{"rendered":"https:\/\/miradordeatarfe.es\/?p=81898"},"modified":"2026-02-15T20:57:43","modified_gmt":"2026-02-15T19:57:43","slug":"tagatosa-el-azucar-del-futuro","status":"publish","type":"post","link":"https:\/\/miradordeatarfe.es\/?p=81898","title":{"rendered":"Tagatosa, \u00bfel az\u00facar del futuro?"},"content":{"rendered":"<div class=\"paywall\" data-mrf-recirculation=\"Link art\u00edculos\">\n<div class=\"v-c-cmp v-c-cmp--t1\">\n<div class=\"v-cmp-exp\">\n<article class=\"v-a v-a--cmp-exp v-a--p-t\">\n<div class=\"v-a-info-c\">\n<div class=\"v-a-sub-t \">\n<p class=\"v-p  v-clw \">Durante m\u00e1s de un siglo, cient\u00edficos e industria alimentaria han buscado el santo grial: un sustituto que sepa a az\u00facar sin sus inconvenientes. La sacarina, la estevia, el aspartamo&#8230; todos fallan en algo: sabor met\u00e1lico, regusto extra\u00f1o o incapacidad para caramelizar en el horno. Un estudio publicado en diciembre en la revista Cell sugiere que la soluci\u00f3n podr\u00eda estar cerca.<\/p>\n<p class=\"v-p\">Investigadores de la Universidad Tufts han desarrollado un m\u00e9todo para producir tagatosa de forma barata y eficiente. La tagatosa es un az\u00facar que existe de forma natural en peque\u00f1\u00edsimas cantidades en l\u00e1cteos y algunas frutas, lo que hac\u00eda inviable su extracci\u00f3n comercial. Hasta ahora.<\/p>\n<p>&nbsp;<\/p>\n<p class=\"v-p\">El equipo del profesor Nik Nair ha modificado gen\u00e9ticamente bacterias E. coli para convertirlas en &#8216;peque\u00f1as f\u00e1bricas&#8217; que transforman glucosa com\u00fan en tagatosa. Antes de que salte la alarma: no son las bacterias pat\u00f3genas que provocan intoxicaciones alimentarias. Las cepas de laboratorio son versiones domesticadas, tan inofensivas como la levadura de la cerveza, y se utilizan desde hace d\u00e9cadas para producir insulina, vitaminas y antibi\u00f3ticos.<\/p>\n<p>&nbsp;<\/p>\n<p class=\"v-p\">La tagatosa conserva el 92 por ciento del dulzor del az\u00facar refinada, pero tiene un 60 por ciento menos de calor\u00edas. A diferencia de otros edulcorantes, se comporta como az\u00facar real en la cocina: carameliza, aporta textura, se puede usar en reposter\u00eda. Y lo m\u00e1s importante: apenas eleva la glucosa en sangre porque el intestino delgado solo absorbe una parte; el resto fermenta en el colon. Adem\u00e1s, no provoca caries.<\/p>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"v-mdl-ath v-mdl-ath--t1\">\n<div class=\"v-mdl-ath__c v-mdl-ath__c--1\">\n<div class=\"v-mdl-ath__inf\">\n<h3 class=\"v-mdl-ath__p v-mdl-ath__p--2\">Carlos Manuel S\u00e1nchez.<\/h3>\n<p class=\"v-mdl-ath__p v-mdl-ath__p--2\">\u00a0Imagen: Another Sea<\/p>\n<p>https:\/\/www.ideal.es\/xlsemanal\/salud\/azucar-bomba-invisible-comida-peligro-20260206092708-ntrc.html<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Durante m\u00e1s de un siglo, cient\u00edficos e industria alimentaria han buscado el santo grial: un&#8230;<\/p>\n","protected":false},"author":1,"featured_media":81899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"enabled":false},"version":2}},"categories":[1161,44,10],"tags":[],"class_list":["post-81898","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciudadania","category-noticias-de-hoy","category-salud"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/miradordeatarfe.es\/wp-content\/uploads\/2026\/02\/xlsemanal-tagatosa-kepC-650x455%40RC.webp?fit=650%2C455&ssl=1","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=\/wp\/v2\/posts\/81898","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=81898"}],"version-history":[{"count":1,"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=\/wp\/v2\/posts\/81898\/revisions"}],"predecessor-version":[{"id":81900,"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=\/wp\/v2\/posts\/81898\/revisions\/81900"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=\/wp\/v2\/media\/81899"}],"wp:attachment":[{"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=81898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=81898"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/miradordeatarfe.es\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=81898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}