Which foods do not contain starch sugar?

Sugar-free food generally refers to sweet food without sucrose (sucrose, beet sugar), glucose, maltose and fructose, but sugar-free food should contain sugar alcohol (including xylitol, sorbitol, maltitol and mannitol) and other substitutes.

Basic introduction of sugar-free food

The key to sugar-free food lies in the definition of "sugar". Sugar can refer to white sugar in particular, and it can also refer to various sweet food ingredients that can be converted into glucose in the human body, such as maltose, glucose, fructose, fructose syrup and so on. Even in a broad sense, even if there is no sweetness, it can be called "sugar substance" as long as it can be digested and absorbed by the human body and converted into glucose.

According to the general concept of European countries, sugar-free foods cannot contain sugar in sucrose and starch hydrolysate, including glucose, maltose, fructose, starch syrup, glucose syrup, fructose syrup and so on. However, it must contain substitutes equivalent to sugar, and sweeteners such as sugar alcohols or oligosaccharides that do not raise blood sugar are generally used.

According to the Chinese national standard "General Rules for Labeling Special Diets in prepackaged foods", the requirement of "sugar-free" means that the sugar content in solid or liquid food is not higher than 0.5g per 100g or 100ml.

Market analysis of sugar-free food

As a healthy product, sugar-free food is increasingly recognized and accepted by people. The so-called sugar-free food is to replace simple sugars (sucrose, fructose, maltose, etc. ) and other substances that are easy to cause tooth decay, obesity and hyperglycemia, and xylitol or polyhydroxy sugar alcohols are not easily absorbed by the human body. Its function is to have the taste of sugar, but it is not as healthy as pure sugar. Through the understanding of sugar-free food, people realize that sugar-free food is not only for diabetics, but also for preventing tooth decay and obesity. More young people choose sugar-free food for themselves and their parents, which fully shows that sugar-free is a healthy trend.

The concept of sugar-free has always been a very popular trend in Europe and America, starting as early as five years ago. At that time, the concept of "low carbohydrate" was popular in the United States. We found that since last year, the concept of sugar-free has risen very quickly. Sugar-free products are constantly emerging in the market, and now many mainstream brands are developing sugar-free products. For example, in Japan, there are more sugar-free products, and hard candy, xylitol and sugar-free sandwiches produced by brands such as Lotte and Meiji are advocating this concept. According to Euromonitor, a well-known European market research company, there are 250 kinds of sugar-free products in the international market in the past six months. Here is a set of classified comparative figures in the field of candy: Japanese pressed mints are 94% sugar-free, while China is only 2%; In sugar pouring, German sugar-free products account for 35%, while the proportion in China is only 1.4%. As for chewing gum products, sugar-free chewing gum in Britain and Germany has occupied 80% of the market share, and the corresponding figure in China is 28%. It shows that sugar-free food has just started in China.

The obesity population in China is also showing an alarming growth trend. If they want to eat sugar but are afraid to eat it, they will choose sugar-free candy. There are many people who love candy. At the same time, with the improvement of living standards and the enhancement of people's health awareness, people will pay more attention to eating low-sugar and low-calorie foods. In particular, women are the main group of candy consumption. They like candy and are afraid of getting fat. At this time, beautifully packaged, sugar-free candy will definitely become their favorite.

The existence of sugar-free food

First of all, sugar-free foods may contain starch hydrolysate as a source of sweetness, that is, starch syrup, fructose syrup, maltose and so on.

These syrups may not be slower than sucrose in raising blood sugar and converting it into energy. I have seen such products with glucose syrup or starch syrup, also called sugar-free food. These ingredients may even raise blood sugar faster than sugar.

Secondly, most sugar-free products in China use high-efficiency sweeteners, especially synthetic sweeteners, such as acesulfame, sodium cyclamate, saccharin and aspartame.

However, these things are hundreds of times sweeter than sucrose. So, for example, in the original formula, 40 grams of sucrose was added to 100 grams of product, and now only a few grams of sweetener is enough. What should I use to make up the paper? Generally speaking, starch, starch hydrolysate or dextrin are mostly used for filling.

Saccharin sold in the saccharin sodium market is actually saccharin sodium, and its scientific name is o-sulfonyl benzoyl imine. It has been used for one hundred years and is the most traditional and cheapest sweetener. Saccharin sodium is 200 -700 times sweeter than sucrose, but it has poor taste and obvious bitterness. After entering the human body, it does not decompose, does not absorb, and is excreted with urine, which has no nutritional value. Saccharin was once considered as a carcinogen and was banned in many countries. Our government has also taken measures to strengthen the management of saccharin, stipulating that it is not allowed to be used in baby food.

Sodium cyclamate, whose scientific name is sodium cyclamate, is the most widely used sweetener in China's food industry at present. Sodium cyclamate is pure in sweetness, which can keep the flavor of food and prolong the shelf life of food. At the same time, it is a low-calorie sweetener, which is not absorbed by the human body and will not cause heart disease, obesity and dental caries. It is especially suitable for diabetics as a sugar substitute. Abroad, it has been reported in 1969 that this product has carcinogenic and teratogenic effects, and it has been banned in various countries. Since then, many countries have studied its toxicity and found no abnormality, and more than 40 countries have begun to recognize its use.

The scientific name of Aspartame has been approved for use in 100 countries, and it is the fastest growing sweetener in the world market last year. Has high safety, pure sweetness and no dental caries, and is suitable for patients with obesity and cardiovascular diseases.

Stevioside is a diacyl glycoside extracted from Stevia rebaudiana, which has high sweetness, good taste and stable properties. Stevioside is a natural sweetener suitable for patients with diabetes and obesity, and also has the functions of preventing dental caries, lowering blood pressure, promoting metabolism and treating hyperacidity.

The main selling point of sugar-free food

It is the two benefits of low calorie and slow blood sugar rise. But as long as there is dextrin or refined starch in rice flour, there will be heat to raise blood sugar. Because they can raise blood sugar as quickly as sugar and make people fat as easily as sugar, this is also a big worry for diabetics and dieters.

Not adding sucrose does not mean that a certain food is good for people. Even though they are highly effective sweeteners that neither raise blood sugar nor convert them into calories, studies have found that they may stimulate appetite and promote obesity. They have no nutritional value in themselves, and even bring extra trouble when applied to food. For example, it is reported abroad that some consumers are sensitive to aspartame, which may cause as many as 80 kinds of adverse reactions. Even sugar alcohols favored by many people are not all advantages, because most sugar alcohols may cause diarrhea after excessive intake. Although a few sugar alcohols have little diarrhea effect, excretion from urine after absorption will also increase the burden on the kidneys.

Key points of sugar-free food purchase

1. First of all, choose sugar-free foods produced by larger manufacturers, because big manufacturers will respect the opinions of nutrition experts when making ingredients. If the production is standardized, the feeding will be more accurate. Secondly, what is the sugar content of the main raw materials for making sugar-free food? All starchy foods contain sugar. Patients can check the food ingredient list to see what the glycemic index of the main raw materials in the ingredients of sugar-free foods is. Some sugar-free food ingredient lists indicate "how much dextrin is contained", and dextrin is sugar. In addition, protein, fat and sugar (carbohydrates) can be transformed into each other in the liver.

2. Choosing sugar-free products depends not only on whether it is marked with the words "sugar-free food", but also on its ingredient list, to see which sweetener is used to replace the relevant sugar, and it cannot be eaten blindly, because it may contain other sugars such as glucose. It depends not only on whether there is sucrose content in the packaging of food, but also on whether the food itself contains sugar. Even if some food additives do not contain sugar, the food itself may contain sugar. Sugar-free food (such as sugar-free cake) itself is made of grain, which can decompose glucose in human body, so sugar-free food is not sugar-free.

Be careful when choosing sugar-free food. Although some foods are marked as "sucrose-free", their ingredients list is marked with white sugar or glucose. In fact, sucrose and white sugar are the same thing, but they are called differently. Others use edible sugar and saccharin instead of sucrose, and the essence is to change the soup without changing the medicine. Consumers play some word games and try to pretend to be sugar-free food. This requires consumers to keep their eyes open and not to be confused and misled.

Sugar-free food, cautious people

The main consumers of sugar-free foods are more and more diabetics. Some beauty lovers who love sweets but are afraid of being fat have a special liking for sugar-free foods because they want to keep fit, while some obese people try to choose sugar-free foods or low-sugar foods in order to lose weight. These factors make the market prospect of sugar-free food promising. Sugar-free foods such as sugar-free chewing gum and sugar-free cereal are very popular among consumers.

Diabetic patients should not eat sugar at will, because the easily absorbed sugar will cause the blood sugar to rise rapidly, which will overwhelm the damaged islet B cells and aggravate the condition. As a result, sugar-free and low-sugar foods came into being in the market. In order to make up for the dietary restrictions, some diabetics can boldly eat foods marked "sugar-free". As we all know, if sugar-free food is eaten improperly or excessively, it will not only lower blood sugar, but also increase blood sugar. Therefore, diabetic patients must understand the true meaning of sugar-free food on the market at present and control the intake of sugar-free food reasonably.

Therefore, consumers must keep their eyes open and have a good look at the ingredients list on the label, whether it contains the words dextrin, maltose, starch syrup, corn syrup and so on. Preference can be given to products containing oligosaccharides and sugar alcohols, and products containing sweeteners such as aspartame, sodium cyclamate and acesulfame K should be minimized. In short, wise consumers should never indulge themselves to eat these foods and drinks with low nutritional value just because some foods are marked as "sugar-free".

Although people constantly question whether sweeteners affect human health, sweeteners have been widely used as a large class of food additives. In order to cater to consumers' psychology, many merchants make a fuss, claiming that "sugar-free food" and "hypoglycemic food" are healthy foods. However, when choosing these foods, you should keep your eyes open and see what kind of sweetener it uses. There are many so-called sugar-free foods on the market at present. Generally, in food labels, only nonstandard names such as "sweetener", "compound sweetener" and "protein sugar" are marked, but the real chemical names of sweeteners are not marked. None of the 1 1 so-called protein sugar samples randomly selected by relevant departments were qualified, and all of them were composed of saccharin and sugar. leave