The sugar free chewing gum written on Yida chewing gum, why is sugar free still so sweet?

Because there is also xylitol.

Or aspartame.

A class of sweeteners.

"Sugar-free" on chewing gum means no sucrose.

But there is also xylitol in the chewing gum.

Xylitol is a substance extracted from bagasse or corn on the cob. Although xylitol tastes sweet, it does not damage teeth, which is why xylitol chewing gum is more popular.

In addition to this, the food additive aspartame also produces a sweet taste. Aspartame is an edible synthetic chemical that can provide a sweet taste, and it is a sugar substitute for diabetics or people who need to ** sweetening.

Almost indispensable.

Yida chewing gum is added with xylitol. Xylitol is a sweetener and is also sweet. But it's not table sugar, so there's no sugar in Yida chewing gum, it's still sweet.

The label "sugar-free" actually replaces sucrose with sugar substitutes, and there are no calories, but the sweetness is still there. For example, Yida chewing gum is not sugar-free, but adds artificial sweet aspartame, that is, sugar substitute.

Sugar substitutes are edible synthetic chemicals that can provide sweetness, and sugar substitutes are almost indispensable for diabetics or people who need to ** sweetening.

For example, abastinate is ultra-low in calories and 200 times sweeter than the same amount of sucrose.

However, in recent years, many studies have found that large amounts of certain sugar substitutes may lead to diarrhoea, increased blood pressure and even cancer.

Dizzy, it's xylitol! Xylitol is a sweet substance with nutritional value and a normal intermediate in the body's carbohydrate metabolism. A healthy person, even if he does not eat any food that contains xylitol, has milligrams in his blood of 100 mg of xylitol.

In nature, xylitol is widely found in various fruits and vegetables, but the content is very low. Commercial xylitol is made from corn cob, bagasse and other agricultural crops after deep processing, and is a natural and healthy sweetener.

Xylitol white crystals, similar in appearance to sucrose, is the sweetest sweetener in polyols, with a cool taste, sweetness equivalent to sucrose, and calories equivalent to glucose. It is the sweetener of the future, a substitute for sucrose and glucose.

Xylitol is a white crystal that resembles sucrose in appearance and taste. From the food grade, xylitol is divided into broad and narrow senses. Carbohydrates in the broad sense and polyols in the narrow sense.

This is because xylitol can only be absorbed slowly or partially utilized. It's low in calories: it has 40% fewer calories per gram than other carbohydrates.

Xylitol has been used in food since the 60s. In some countries, it is a very popular sweetener among diabetics. In the United States, it can be used as a food additive for some special purposes, and it can be added to food without dosage restrictions.

Xylitol is the best sweetener for preventing tooth decay and has been certified for 25 years in different situations. Xylitol can reduce tooth decay and is suitable for both high-risk populations (high incidence of dental caries, low nutrition, low level of oral hygiene) and low-risk populations (low cavity generation with all current dental protections).

Chewing gum and candy with xylitol as the primary sweetener have been officially recognized by six national dental care associations.

Sugar gum gum. Chewing gum is made of natural gum or glycerin resin as the base of colloid, mixed and pressed with syrup, mint, sweeteners, etc.

Ester gum accounts for about 25% of the composition of chewing gum, and about 75% of sugar and other parts. The quality of the ester gum matrix directly affects the quality of the gum. As for the only part of the fragrance, it is closely related to the viscoelasticity of the ester gum, and it also greatly affects the quality of the gum.

The ester gum matrix of chewing gum is made by taking advantage of the properties of sugar gum, which is taken from the sap of the Korean pine family.