Introduction to sugar substitutes, what are the types of sugar substitutes?

Sugar substitutes include xylitol, erythritol, mogroside, steviol glycosides, sucralose, etc. Xylitol: It is widely found in grains, vegetables and fruits, and xylitol is mostly processed from corn cob and bagasse.

Erythritol: Erythritol is also widely distributed in fruits and vegetables, and also contains it in the human body; The palate is equally cool, pure sweet, with no after-bitterness. Mogrosides:

Mogroside is extracted from monk fruit, it does not contain calories and does not raise blood sugar, and is 150-200 times sweeter than sucrose. <

Sugar substitutes include xylitol, erythritol, mogroside, steviol glycosides, sucralose, etc.

Xylitol: It is widely found in grains, vegetables and fruits, and xylitol is mostly processed from corn cob and bagasse.

Erythritol: Erythritol is also widely distributed in fruits and vegetables, and also contains it in the human body; The palate is equally cool, pure sweet, with no after-bitterness.

Monk fruit glycosides: Monk fruit glycosides are extracted from monk fruit, which contains no calories and does not raise blood sugar, and is 150-200 times sweeter than sucrose.

Steviol glycosides: It is a sweetener extracted from stevia, which does not contain calories and does not raise blood sugar, and is 200-300 times sweeter than sucrose, but has a bitter and grassy taste.

Sucralose: Sucralose has a very positive sweetness, almost the same sweetness as white sugar, and the sweetness is 600 times that of sucrose, so it is not convenient to use alone, and is often used in combination with erythritol with low sweetness.

There are many kinds of sugar substitutes, such as sorbitol, xylitol, etc. It is a synthetic sweetener, which is much lower in calories than sugar, and it is a kind of sugar that has a sweet taste but is not absorbed and utilized by the human body. Sugar substitutes allow you to enjoy your meal and be "sweet and healthy" at the same time.

PrecautionsIt is usually sold in diabetic specialty stores or supermarkets.

Because the sweetness of sugar substitutes is so high, as long as a very small amount is used, it will be very sweet (such as maybe grams), in order to facilitate use, maltodextrin and other additives will be added to it, so you will still eat some calories when you use it.

However, even if you eat a lot of food labeled "sugar-free", you will still consume too many calories. Therefore, people who want to eat sugar substitute foods are unlikely to achieve the best effect without restrictive calorie intake.

People with phenylketonuria (PKU) cannot take aspartame.

Sugar substitutes are substances that replace sugar. In fact, sugar-free is food without added monosaccharides or disaccharides, generally speaking, the types of sugar substitutes can be roughly divided into two categories: the first is nutritional sugar substitutes, and the second category is non-nutritive sugar substitutes.

Sugar substitutes, literally not difficult to understand their meaning, are substances that replace sugar. In fact, sugar-free means foods that have no added monosaccharides or disaccharides, i.e., they are completely sucrose-free. Therefore, sweets that do not contain sugar, or "eat not fat", are generally added with sugar substitutes.

Generally speaking, the types of sugar substitutes can be broadly divided into two categories: the first is nutritional sugar substitutes, and the second is non-nutritive sugar substitutes.

Common sugar substitutes are: xylitol, erythritol, mogrosides, steviol glycosides, sucralose, etc.

1. Xylitol is widely found in grains, vegetables and fruits, and is mostly processed from corn cob and bagasse.

2. Erythritol, like xylitol, erythritol is also widely distributed in vegetables and fruits.

3. Monk fruit glycosides, monk fruit is native to China, and monk fruit glycosides are extracted from monk fruit.

4. Steviol glycosides, which are sweeteners extracted from stevia, do not contain calories and do not raise blood sugar, and the sweetness is 200-300 times that of sucrose, but it has a bitter taste and a grassy taste. There is basically no single stevia glycoglycone on the market, which is often compounded with erythritol.

5. Sucralose, sucralose does not provide energy, the sweetness is very positive, and the sweetness of white sugar is almost the same, and the sweetness is 600 times that of sucrose, so it is not convenient to use alone, and is often used in combination with erythritol with low sweetness.

PrecautionsBecause the sweetness of sugar substitutes is too high, as long as a very small amount is used, it will be very sweet (such as maybe grams), in order to facilitate use, maltodextrin and other additives will be added to it, therefore, you will still eat some calories when using, but even if the food is marked "sugar-free" and eat a large amount, it will also take too many calories, so people who want to eat sugar substitute foods are impossible to achieve the best effect if they do not carry out restrictive calorie intake.

The types of sugar substitutes can be broadly divided into two categories: the first is nutritional sugar substitutes, and the second is non-nutritive sugar substitutes. Most of the nutritional sugar substitutes are extracted from plants, the common ones are xylitol, sorbitol, mannitol, etc., and non-nutritive sugar substitutes can be divided into natural sugar substitutes and artificial sugar substitutes, among which artificial sugar substitutes are commonly referred to as "artificial sweeteners", and there are fewer types of natural sugar substitutes, and stevia is one of the most representative types.

Sugar substitutesThese foods are characterized by the absence of added sugar and the substitution of sugar substitutes (sugar substitutes are edible synthetic chemicals that can provide sweetness) to make the food also sweet, and the packaging of the food is often labeled "sugar-free".

Sugar substitutes are not sugars. Sugar substitutes are synthetic sweeteners, which are much lower in calories than sugar, and sugar substitutes are also divided into many kinds according to the different synthetic raw materials, such as aspartame, xylitol, etc., which have almost no calories. It is suitable for people with diabetes and people who control their weight, in fact, sugar substitutes are not necessarily zero-calorie, and there are some members of the sugar substitute family that can produce calories after eating.

Sugar substitutes are a type of sugar that can produce a sweet taste, and unlike traditional sugar, they are very low in calories. Sugar substitutes make the brain perceive sweetness, but they don't cause much fluctuation in blood sugar levels. "Sugar substitute" foods, which are characterized by the absence of added sugar (eg:

white sugar, granulated sugar, sucrose, glucose, etc.), and sugar substitute instead.

Sugar substitutes were originally created for use by diabetics and are now widely used in a variety of sugar-free foods. According to the raw materials and the way of obtaining them, sugar substitutes can be divided into natural sugar substitutes, sugar alcohols and artificial sugar substitutes.

Sugar substitutes are edible synthetic chemicals that can provide sweetness, and sugar substitutes are almost indispensable for diabetics or people who need to ** sweetness, because sugar substitutes are ultra-low in calories and super high in sweetness. 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.