Sweetness is not a taste peculiar to sugar

Xylitol and saccharin are both sweet, but neither is sugar.

No, saccharin is not sugar.

The difference between sweetener and sugar is as follows:

1. The composition of the two is different, the sugar is mainly composed of saccharin, which is a white crystalline powder and is insoluble in water. It is 300,500 times sweeter than sucrose, calorie-free, and tastes slightly bitter and metallic on the tongue. Sweeteners are made up of cyclamate, which is a commonly used additive in food production.

Cyclamate is a commonly used sweetener, which is 30 to 40 times sweeter than sucrose.

2. The saccharin of sugar is used as a curing accelerator for anaerobic glue and a booster for unsaturated polyester resin. It is also used in the formulation of compound redox initiators, such as tert-butyl hydrogen peroxide, n-butylamine, saccharin. As an internationally used food additive, cyclamate can be used in soft drinks, fruit juices, ice cream, pastries and candied fruits.

3. The safety is different, the saccharin of sugar is not metabolized and absorbed by the human body, and it is very stable in the production process of various foods. Excessive cyclamate content will cause harm to the liver and nervous system of the human body due to excessive intake, especially for the elderly, pregnant women and children with weak metabolic and detoxification ability.

Introduction of synthetic sweeteners:

1. Synthetic sweeteners have sweet chemicals, synthetic sweeteners appeared early, and their development has gone through from the initial saccharin sodium, cyclamate, aspartame, to acesulfame potassium and sucralose with better taste. Some synthetic sweeteners with potential safety hazards have also been gradually banned or restricted by the state; Although there are many controversies such as cyclamate, sodium saccharin, aspartame, sucralose, etc., they are currently allowed to be used in approved categories and dosages after safety testing and toxicological experiments.

2. In different countries or regions abroad, it is classified as a natural sweetener or non-synthetic sweetener sugar alcohol naturally exists in nature, mainly in natural raw materials, after fermentation and other processes, it has a cool and sweet feeling, from the earliest popular xylitol to the hot erythritol, because it is closer to the sweetness of sucrose, it can quickly be recognized by the market.

First, the nature is different.

1. Sweeteners refer to food additives that can give soft drinks a sweet taste.

2. Carbohydrates are aldehyde or ketone compounds with polyhydroxyl groups (2 or more), which can be turned into organic compounds of one of the above two after hydrolysis.

Second, the role is different.

1. The main function of sugar is to provide heat energy. Each gram of glucose is oxidized in the human body to produce 4 kilocalories of energy, and about 70% of the energy required by the human body is provided by sugar. In addition, sugar is an important substance that makes up tissues and protects liver function.

2. Sweeteners.

1) Taste: Sweetness is one of the indicators of many foods, and a certain amount of sweetener needs to be added in order to make food and beverages have a palatable feeling.

2) the adjustment and enhancement of flavor, which generally requires sweetness in pastries; In beverages, there is a "sugar-acid ratio" for flavor adjustment. Sweeteners allow the product to achieve a good flavor while preserving the freshness.

3) The formation of flavor, sweetness and the flavor of many foods are complementary to each other, and the taste of many products is produced by the combination of flavor substances and sweeteners, so sweeteners are added to many foods.

The right way to eat sugar

1. Sucrose should not be consumed in large quantities.

Sucrose is the carbohydrate with the highest calorific value, and excessive intake can cause diseases such as obesity, arteriosclerosis, high blood pressure, diabetes, and dental caries.

2. It should not be eaten in large quantities on an empty stomach.

British scientists have found that eating a large amount of sugar on an empty stomach will cause the blood sugar in the blood to rise suddenly, destroy the body's acid-base balance and the balance of various beneficial microorganisms in the body, and is not conducive to human health.

3. Excessive consumption affects children's development.

Eating too much sugar can affect the consumption of fat in the body, resulting in fat accumulation; Eating too much sugar can also affect calcium metabolism. Some scholars believe that if the amount of sugar consumed reaches 16-18% of the total food intake, it can cause calcium metabolism disorders in the body and hinder calcification in the body.

1. Not all sugars are sweet, such as: starch, glycogen, cellulose, these are polysaccharides, which belong to sugars, but they are not sweet;

2. Sweet substances are not all sugars, such as: glycerol (scientific name glycerol, with three hydroxyl groups), glycol (scientific name ethylene glycol, two hydroxyl groups) containing Nanian, mannitol (scientific name hexahexatol, with six hydroxyl groups), etc., they all have sweetness, but do not belong to sugars.

Carbohydrate grinding is a general term for a large class of substances.

Some nucleo-swimmers are not sweet, such as dextrin, starch, etc.

Some sugars have a relatively low sweetness, such as fructose, glucose, rhamnose, ribose, etc.

Lactose is a sugar that has no sweet taste, so it is also called a carbohydrate.

Sugars are an important class of organic compounds that are widely distributed in nature. Sucrose for daily consumption, starch in grains, cellulose in plants, and glucose in human blood are all sugars.

Sugars are mainly composed of three elements: carbon, hydrogen and oxygen.

Classification of sugars:

Monosaccharides: glycerol valdenose, five-carbon sugar, ribose, deoxyribose, glucose, fructose;

Disaccharides: lactose, sucrose, maltose;

Polysaccharides: such as gum arabic, glycogen, starch, cellulose, etc.

Monosaccharides do not have a sweet taste, polysaccharides like cellulose, and starch do not have a sweet taste.

Lactose is a sugar that has no sweet taste, so it is also called a carbohydrate.

Sugars are an important class of organic compounds that are widely distributed in nature. Sucrose for daily consumption, starch in grains, cellulose in plants, and glucose in human blood are all sugars.

Sugars are mainly composed of three elements: carbon, hydrogen, and oxygen.

Classification of sugars:

Monosaccharides: glycerol valdenose, five-carbon sugar, ribose, deoxyribose, glucose, fructose;

Disaccharides: lactose, sucrose, maltose;

Polysaccharides: such as gum arabic, glycogen, starch, cellulose, etc.

Monosaccharides do not have a sweet taste, polysaccharides like cellulose, and starch do not have a sweet taste.

Tasteless. Sugar color is a silver coloring agent for cooking dishes. Cooking braised fish, sauced chicken, sauced duck, marinated sauce meat, the use of sugar color after the vegetable is ruddy and bright, sweet and delicious, fat but not greasy.

It can be made at home by frying in oil. When applying sugar color to raw materials, it should be carried out while hot, because after the raw materials are boiled and scalded, the pores of the cortical tissue spread, and the sugar color is easy to hang evenly, and can quickly penetrate into the cortex. <

Tasteless. Sugar color is the red colorant used in the dishes of the spring pie banquet. Cooking braised fish, sauced chicken, sauced duck, marinated sauce meat, the use of sugar color after the vegetable is ruddy and bright, sweet and delicious, fat but not greasy.

It can be made at home by frying in oil. When applying sugar color to raw materials, it should be carried out while hot, because after the raw materials are boiled and scalded, the pores of the cortical tissue spread, and the sugar color is easy to hang evenly, and can quickly penetrate into the cortex.