Sugar substitutes , sweeteners
Food / / August 12, 2017
sugar addition to sugar, to give the food a sweet taste, you can use substitutes sugar and sweeteners .For sugar substitutes are:
- isomalt lactitol, maltitol
- sorbitol, xylitol
This list is not fructose, as it, like sugar, is a natural sweet substance.
substitutes sugar - it is calorie-containing sweeteners.In nature they are found in vegetables, fruits, mushrooms and algae and are produced from raw materials listed by chemical means.As a rule, sugar substitutes less sweet than sugar itself.The advantage of sugar before is that they are smaller increase in blood sugar level, whereby in diabetic patients reduces insulin requirements.Upon receipt of sugar substitutes in the body in the blood sugar level is so much lower than after ingestion of sugar, which eliminates the need for a grain counting units.Exceptions are sorbitol and xylitol: 12g.sorbitol or xylitol equal to 1 bread unit.Regarding
caries sugar substitutes are less dangerous than sugar and fructose, but they often cause swelling and intestine can cause diarrhea, which is a side effect.In addiction to the use of sugar substitutes these phenomena gradually disappear.In any case, the appearance of increased gas and diarrhea should reduce the dose of sugar substitute.
Sugar substitutes are mainly used as additives in the manufacture of sweets and chewing gum, as well as chocolate, pastries, ice cream, jams and marmalade, marzipan, nougat and sugared almonds.
Sugar substitutes are designated by letters E420, E421, E953 and E 956 for a 967.
By podsdastitelyam include:
- atsesulfatam By
Pldslastiteli differ from sugar substitutes mainly in the absence of their calories, moreover, they do not affect the process of digestion and insulin levels.In this sense, the ideal sweetener for diabetics and those suffering from certain diseases caused by metabolic disorders, and those subject to decay.However, the greatest benefit is extracted from the sweeteners are those who deliberately seeks to lose weight.
Sweeteners tested for several decades.No other additive was not as thoroughly studied as acceptable and as sweeteners.In the world are working to develop new materials in this series, so we can expect more effective sweeteners.Today saccharin is no longer of bitter taste, which he was distinguished earlier.Nevertheless, use sweeteners and sugar should be moderate.
Acesulfame K 200 times sweeter than sugar, is well preserved, is stable and resistant to high temperatures.It can, without fear, to eat any food.It is not involved in the metabolism and excreted from the human body in unaltered form.
Aspartame is pure sweet substance that is involved in metabolism, is produced from the "building blocks" of protein - phenylalanine and aspartic acid, as well as methanol.This means that aspartame can not be exposed to high temperatures, which occurs during cooking and baking, as it loses heat at a sweet taste.Aspartame is about 200 times sweeter than sugar.
Cyclamate is 35 times sweeter than sugar, so it is the lowest figure among all the sweetness sweeteners .The food products cyclamate most often present in combination with saccharin classically ratio of 10: 1.Cyclamate optimizes the taste of saccharin, is involved in metabolism.
neohesperidin is a sweetener and flavor enhancer, produced from one of the flavonoids contained in citrus fruits.In 400 to 600 times sweeter than sugar and therefore "covers" a bitter taste.Based on this neohesperidin finds use not only in food, but also in the pharmaceutical industry, for example in the production of drops, syrups or soluble drugs in the form of effervescent tablets.By itself, neohesperidin has a flavor reminiscent of licorice and menthol.
Saccharin are among the "old" sweeteners have long been eaten.It is approximately 550 times sweeter than sugar.Best suggested to use a form of saccharin, highly soluble in water, it is the combination with sodium.Palatability saccharin can be significantly improved by using it in admixture with a cyclamate.A mixture of saccharin cyclamate different resistance to heat and freezing.Furthermore, in acidified water, this mixture is sweet.
Thaumatin is produced from the fruit of African katem, it is a natural protein - flavor enhancer, in 2000 - 3000 times sweeter than sugar.Thaumatin referred to sweet substances with some reservation, but it is fairly stable: at high temperatures becomes sweet, but at the same time retains its qualities as a flavor enhancer.It is generally used in combination with other sweeteners.
Food industry makes extensive use of sweeteners, as today's buyers prefer low-calorie products.Sweeteners are contained in the following product groups:
- dairy products such as yogurt, cottage cheese
- refreshing drinks and nectars
- desserts, puddings and ice cream
- jams, marmalades, jellies
- fruit and vegetable preserves
Several other sweetening productsimprove the taste, making it a more "complete".These include:
- meat, fish and vegetable salads
- salad dressings
- pickled vegetables
Trade offers sweeteners in three forms, namely as:
usually one tablet is equal to one teaspoon, or one slice of sugar.One teaspoon of liquid sweetener corresponds with the top four tablespoons of sugar.The tablets are primarily used with hot drinks as quickly dissolve.The cold drinks and solid foods better to add liquid sweeteners.The composition of dressing include fillers and sweetening agents, such as maltodextrin.Topping sweeten most vegetable and fruit salads, fresh fruit, cereals, cakes and desserts.
sweeteners assigned letters E to 950 959.