Scientific identification of low-sugar baked goods

In recent years, "sugar-free" food turmoil has appeared frequently - some consumers thought they bought sugar-free cakes, but found that their blood sugar levels soared after eating them; some consumers experienced severe diarrhea after eating "sugar alcohol" moon cakes

The concept of "sugar-free" and "low-sugar" food

According to GB28050-2011 National Food Safety Standard "General Rules for Nutrition Labeling of Prepackaged Foods", "sugar-free or sugar-free" refers to the sugar content of not more than 0.

Here "sugar" refers to "carbohydrate", which includes starch glycogen in addition to sugar and glucose, which are well known to consumers

The purpose and method of reducing sugar in baked goods

hypoglycemic purpose

Reduce the sweetness of food

One is weight control

The second is the control of hyperglycemia

The third is the control of glycemic index

Fourth, the prevention of dental caries

hypoglycemic methods

Sweetness control

Since sugar plays a very important role in baked goods, in addition to providing a sense of sweetness, it also plays an important role in product texture support, preservation, and coloring.

Sweetness is a relative value, usually based on sucrose, with a sweetness of 1.

Eat low-sugar baked goods

Functional sweeteners are divided into four categories: functional monosaccharides, including crystalline fructose, high fructose syrup and L-sugar, etc.

Functional sweeteners can not only satisfy people's preference for sweets and pastries, but also have certain effects on certain groups of people

Control the amount of carbohydrates other than sweeteners

Considerations when choosing low-sugar foods

Concerned about possible negative effects of sugar substitutes

Excessive intake of sorbitol and maltitol can easily lead to diarrhea

Low-glycemic groups in the weight-loss population should not choose "low-sugar" foods, so as not to affect their health
.

Check carefully whether it is a "low-sugar" food

For the needs of marketing, many merchants have secretly changed their concepts, under the banner of "sucrose-free cake", "three-free cake", "low-sucrose bread" and "xylitol moon cake", if special consumer groups regard these products as "" "Sugar-free" and "low-sugar" foods are usually harmful to health and need to be carefully screened
.

According to the standard, "carbohydrate" is a core nutrient, and its proportion should be marked on the "nutrient composition table" of food labels.
Consumers can use this as the basic basis for judging whether it is a low-sugar or sugar-free food
.

(He Song)

"China Food News" (September 27, 2021 Edition 05)

(Editor-in-charge: Bao Xiaotie)