Sugar-free food is by no means beneficial to the human.
The traditional sweetening agent like sucrose, the fructose, the glucose and so on, are the energy material, the food enter excessively many, will create obese, and easy to cause some illness sickness, like dental caries, cardiovascular disease, diabetes and so on. Therefore the food processing industry does not separate sends out low thermal or the non-thermal sweetening agent satisfies the people to love the sweet instinct.
At present domestic and foreign uses frequently the sweetening agent approximately has 20 kinds, our country allows to use has 13 kinds, mainly uses in the cold food, the drink, the configuration liquor, the cakes and pastries, the bread, the biscuit, the dry fruit and so on several kind of foods. The sweetening agent may divide into the synthesized the non-nutrition sweetening agent, the sugar alcohol class sweetening agent and the non-thermal sweetening agent 3 kinds. At present the quite common sweetening agent mainly has the soluble saccharin, the happy element, the Asi Pakistan in the domestic and foreign markets sweet and the sweet chrysanthemum glucoside 4 kinds.
In the soluble saccharin market sells the saccharine in fact is the soluble saccharin, the systematic name for the neighbouring sulfuryl benzonitrile imide. It had hundred year application history, is the tradition and the inexpensive sweetening agent. Soluble saccharin sweet idea for sucrose 200 times of - 700 times, but the taste is bad, after having the obvious bitter taste, after entering the human body, does not decompose, the nonabsorbing, discharges along with the urine, non-nutritional value. The saccharine was recognized once for the careinogen, but is forbid in many countries. Our country Government also took the measure to strengthen to the saccharine management, and stipulated that did not allow in the infant food to use.
The happy element systematic name cyclohexyl thionamic acid sodium, is in the present our country food profession applies most one kind of sweetening agents. The happy element sweet taste is pure, can maintain food flavor, extension food guarantees the nature time, simultaneously not the low heat energy sweetening agent which is absorbed by the human body, will not cause heart disease, obese and the dental caries, especially will suit the diabetic to take the sugar substitute item. In overseas, because in 1969 had the report saying that this had the carcinogenicity to send is unbalanced the function, various countries is forbid one after another. Hereafter many countries have conducted the toxic research to it, has not seen exceptionally, more than 40 countries start to approve the use.
The Asi Pakistan sweet systematic name day asparagyl phenylalanine methyl ester, has been authorized at present in more than 100 countries the use, was the world market expends last year grows the quickest one kind of sweetening agent. Its security is high, the sweet taste is pure, non-dental caries function, suitable obesity, cardiovascular patient edible.
The sweet chrysanthemum glucoside is one kind of two acid radical alkenes sugar glucoside which withdraws from the sweet taste chrysanthemum, sweetness is high, the taste is good, the nature is stable. The sweet chrysanthemum glucoside is suits diabetes, the obesity patient's natural sweetening agent, simultaneously it also has against dental caries, to lower the blood pressure, promotion metabolism, functions and so on treatment hyperacidity.
Although unceasingly some people to sweetening agent whether to affect the human body health to raise the question, but the sweetening agent has been widely used as a food additive's big class. Many businesses to cater to the expense psychology, regarding this also greatly writes an essay, declared that “sugar-free food”, “falls sugar food” is the health food. However when selects these foods, must open the big eye, certainly could have a look, which kind of sweetening agent it to select. Now in the market has so-called sugar-free food, the general terrestrial reference has only been using “the sweetening agent” in food label, “the compound sweetening agent”, “the egg white sugar” and so on extremely not the standard name, but does not indicate the sweetening agent the real chemistry name. The Department concerned spot-checks 11 kind of so-called egg white sugar sample does not have unexpectedly one qualified, completely duplicate matches for the saccharine and the sugar becomes.
