Did you eat "sugar" today?

Hara: Did you eat "sugar" today?

SUMMER

SUMMER

Summer has arrived

Summer has arrived

It's getting hotter

It's getting hotter

At this time, if you can come to a sweet ice cream

At this time, if you can come to a sweet ice cream

Or a sweet and sour drink

Or a sweet and sour drink

What a wonderful thing that must have been

What a wonderful thing that must have been

Then let Xiaohua introduce you to the sweetener

Then let Xiaohua introduce you to the sweetener

Face

Sweeteners, as the name suggests, is a substance that adds sweetness to food, but also the most used food additives in food across the country, sweeteners are an important product in the food, medicine, condiments and other industries, in the world, all kinds of food additives in the application of sweeteners has also been very extensive, especially no calorie, non-nutritive high-power sweetener or functional high-power sweetener, is the most studied by scientists in various countries in a field

Sweeteners, as the name suggests, is a substance that adds sweetness to food, but also the most used food additives in food across the country, sweeteners are an important product in the food, medicine, condiments and other industries, in the world, all kinds of food additives in the application of sweeteners has also been very extensive, especially no calorie, non-nutritive high-power sweetener or functional high-power sweetener, is the most studied by scientists in various countries in a field

__

Twins

Twins

One

Natural sweetener ingredients

Natural sweetener ingredients

Its chemical structure can be divided into four categories: sugars, sugar alcohols, glycosides, and amino acids

1

Monosaccharides and disaccharides

The sweetness is 70% of that of sucrose, the sweetness is refreshing and delicious, suitable for consumption, and is the main source

2

Fructose syrup

Also known as isomeric syrup, the sweetness is comparable to sucrose, and it is widely used in bread, beverages, candy, pastries, jams, etc

3

Sugar alcohol sweeteners

At present, the main sugar alcohol sweeteners used are xylitol, sorbitol, maltitol and so on

, thus does not raise the blood sugar level of the person, is the ideal sweetener for diabetes, heart disease, liver patients

4

Glycoside sweeteners

1.

Does not produce heat energy, produces light pleasure, and is suitable for

2.

The sweetness is 100-500 times that of sucrose,

❖

Two

Two

Natural derivative sweetener

Natural derivative sweetener

This type of sweetener, with its high sweetness, is also the subject

1

aspartame

Similar to the cool sweetness of sucrose, the sweetness is about 150 times that of sucrose, which is banned in

It is contraindicated

2

New sugar

3

Sucralose

Is industrialized, the largest sweetness, the best taste characteristics of the sucrose chemical derivatives, prepared by the hydrogenation of sucrose, the sweetness is about 600 times that of sucrose, the sweetness properties and sucrose are very similar, high

The sweetness properties are very similar to sucrose and the safety is high

❖

Three

Three

Synthetic sweetener

Synthetic sweetener

1

saccharin

Chemical name o-benzoylsulfonimide, colorless crystal, insoluble in water, sweetness of 500-700 times the sucrose, is currently the most used synthetic sweetener, molecular taste bitter, but in the water dissociated anion presents a strong sweet taste, with carcinogenic, teratogenic effect, can only be used for non-infant food

It has carcinogenic, teratogenic effects and can only be used in non-infant foods
.

2

Cyclamate

Chemical name, cyclohexyl sodium amino sulfate
.
Its sweetness is about 30 times that of sucrose, mixed with saccharin, can overcome the bitter taste of saccharin, there is also safety, the United States, Britain, Japan, and other countries are prohibited from using in food, China is mainly used in
cold drinks, ice cream, pastries.

There is also security, the United States, Britain, Japan, and other countries prohibit the use of food, China is mainly used in cold drinks, ice cream, pastries
.

3

Acesulfame potassium

The sweetness is about 150-200 times that of sucrose, the sweetness feels fast, and there is a pronounced bitter taste when the concentration is high, allowing it to be used
in food, beverages, etc.

❖

Development prospects

Development prospects

Nutritional sweetener refers to a sweetener that has the same sweetness as sucrose, and its calorific value is more than
2% of the calorific value of sucrose.
Non-nutritive sweeteners are 2%
less calorific value than sucrose calorific value.

Natural non-nutritive sweeteners are increasingly valued and are the development trend of sweeteners, who pointed out that diabetics have reached more than 50 million, and more than a quarter of Americans require low-calorie foods
.
Among the sucrose substitutes, the United States mainly uses aspartame, up to more than 90%, Japan is dominated by steviol glycosides, and Europeans are more interested in
AK sugar (acesulfade).
All three non-nutritive sweeteners can be used
in China.

Trends

Trends

High-sweetness sweeteners have the advantages of high sweetness, low calories, less prone to caries, and high safety, and such sweeteners are mostly non-sugar substances, which are not controlled by insulin in the metabolic process, will not cause obesity and increased blood pressure, and are suitable for diabetes and obesity patients as sweet substitutes
.

Functional sweeteners (mainly oligosaccharides at this stage) not only have the characteristics of low calorie, high stability, safety and non-toxicity, but also have the unique function
of promoting the reproduction of probiotics and inhibiting the growth of harmful bacteria.
The physiological functions of functional oligosaccharides mainly include the following aspects:

Functional sweeteners (mainly oligosaccharides at this stage) not only have the characteristics of low calorie, high stability, safety and non-toxicity, but also have the unique function
of promoting the reproduction of probiotics and inhibiting the growth of harmful bacteria.
The physiological functions of functional oligosaccharides mainly include the following aspects:

1.
It is not easy to be absorbed by the human body, and the calories provided are very low or no at all, which can be eaten by diabetics, obese patients and hyperglycemic patients
.

1.
It is not easy to be absorbed by the human body, and the calories provided are very low or no at all, which can be eaten by diabetics, obese patients and hyperglycemic patients
.

2.
Activate bifidobacteria in the intestine and promote its growth
.
Functional oligosaccharides are proliferative factors of beneficial bacteria in the intestine, the most obvious of which is bifidobacteria
.
Human trials have proved that some functional oligosaccharides, such as isomalto-oligosaccharides, are used by bifidobacteria and certain lactic acid bacteria in the large intestine after ingestion into the human body, while the harmful putrefactive bacteria such as Bacillus aeropherols and Clostridium are not utilized, because bifidobacterium cells have oligosaccharide receptors on the surface, and many oligosaccharides are effective bifiducin factors
.

2.
Activate bifidobacteria in the intestine and promote its growth
.
Functional oligosaccharides are proliferative factors of beneficial bacteria in the intestine, the most obvious of which is bifidobacteria
.
Human trials have proved that some functional oligosaccharides, such as isomalto-oligosaccharides, are used by bifidobacteria and certain lactic acid bacteria in the large intestine after ingestion into the human body, while the harmful putrefactive bacteria such as Bacillus aeropherols and Clostridium are not utilized, because bifidobacterium cells have oligosaccharide receptors on the surface, and many oligosaccharides are effective bifiducin factors
.

3, will not cause caries, is conducive to maintaining oral hygiene
.

3, will not cause caries, is conducive to maintaining oral hygiene
.

4.
It has some physiological functions of dietary fiber, such as lowering serum cholesterol and preventing
colon cancer.

4.
It has some physiological functions of dietary fiber, such as lowering serum cholesterol and preventing
colon cancer.

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Dangdang - accept this summer food picture book~

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Editor: Zheng Yue

Editor: Zheng Yue

Editor-in-charge: Liu Yuhan Nian Qiurui

Editor-in-charge: Liu Yuhan Nian Qiurui

Copywriting: From the web

Copywriting: From the web

Image: From the web

Image: From the web

Review: Deng Yaohui Zhao Fangfang

Review: Deng Yaohui Zhao Fangfang

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