Application of Sucrose-free Syrup in Sugar-free Food

With the improvement of people's living standards and the enhancement of health awareness, sugar-free foods have gradually become the mainstream of sweet foods. For a long time, there are more and more diseases caused by unreasonable diet, and there are more and more diabetic patients. Therefore, the appearance of sugar-free food has been loved by consumers. Sucrose-free syrup can avoid the possibility of glycogen being converted into fat due to sugar, greatly reduce the incidence of obesity in the human body, will not cause an increase in blood sugar concentration, and will not stimulate the secretion of insulin, so it is a good choice for diabetic and obese patients.

Sucrose-free syrup is a syrup made of Maltitol and Xylitol as the main raw materials in a certain proportion. The combination of the two can not only solve the problem that Maltitol cannot be colored, but also improve the added value of Xylitol mother liquor. Sucrose-free syrup has the dual characteristics of Maltitol and Xylitol.

Unique functional properties of sucrose-free syrup.

1. Low-calorie, nutritious.

Sucrose-free syrup has low-calorie properties, does not cause blood sugar concentration to rise, does not stimulate the secretion of pancreatin, and can be eaten with fat to inhibit excessive storage of body fat, inhibit dental caries, and promote calcium absorption.

2. Moisture absorption and water retention.

The sucrose-free syrup is very stable after keeping molecular crystallization water. When maltose absorbs 6% to 12% of water, it does not release or absorb water, which can inhibit food dehydration and starch aging, keep products soft and prolong shelf life.

3. Heat resistance, acid resistance.

The sucrose-free syrup is relatively stable to heat and acid. It hardly decomposes when heated at pH 3 and 120°C for 90 minutes, and the sugar test can reach 160°C. Therefore, it will not cause food deterioration or sweetness change due to the decomposition of the sucrose-free syrup at room temperature.

4. Maillard reaction.

The Maillard reaction is a non-enzymatic browning reaction, which refers to the reaction of a carbonyl (or aldehyde) compound with an amino compound to produce a dark substance. The color of baked goods is produced by the Maillard reaction. Because xylose contains aldehyde groups, it can undergo Maillard reaction with amino-containing compounds to color baked foods.

5. Not fermented by yeast.

Sucrose-free syrup is not fermented by yeast and is a poor medium for microorganisms. Because xylitol has this characteristic, the food made can prolong its shelf life. Using xylitol instead of sucrose to make jam can be preserved for a long time without adding artificial preservatives.

6. Has caries-inhibiting properties.

Experiments have proved that maltitol is not easily converted into acid by Streptococcus in the oral cavity, and can inhibit the production of glucan by the bacteria, thereby inhibiting the generation of dental caries.

Application of sucrose-free syrup.

Sugar-free syrup has a wide range of applications and is suitable for the production of various desserts and drinks, such as pastries, muffins, cakes, glutinous rice balls, coffee, tea and fruit juices. It can also be used in cooking and seasonings such as salad dressings, sauces and BBQ sauces.

For those who like coffee and milk tea, sugar-free syrup is a good choice. Traditional syrup contains a lot of sugar, drinking too much will cause blood sugar instability, and sugar-free syrup has low calories and low carbohydrate content, which can ensure health and enjoy delicious coffee and milk tea at the same time.

Sucrose-free syrup is an important food additive and sweetener. Because of its unique physiological function and anti-caries effect, it is a special food sweetener for diabetics, and it plays the role of nutrition and adjuvant therapy for diabetes and obesity patients. With the development of economy and the improvement of people's living standards, people's life gradually change from food and clothing to nutrition and health care, and sugar-free foods will gradually become the mainstream in the sweet market. Don't forget your health while enjoying the food.