Does erythritol sugar substitute completely replace fructose syrup, synthetic sweeteners such as aspartame 02?
发布日期：2019-07-26 作者：Zhucheng Dongxiao Biotechnology Co. Ltd 点击：
Does the role of sugar in food just provide sweetness? In fact, the role of sugar is not just to provide sweetness. For example, in baked goods, sugar plays a large role in the structure and stability of the product. Sugar has a good water holding capacity, which keeps the moisture in the bread, so that the structure of the bread will be softer. If you switch to sugar substitutes, the water holding capacity of the bread will decrease and the structure will not remain so soft. Also in baked goods, sugar can also color bread and cake. The iconic golden color of the bread/cake comes from the Maillard reaction and the caramelization reaction of the sugar. The more sugar is added, the more likely the reaction will occur. Also in our daily cooking, we often need to fry the sugar color. The sugar color is also derived from the caramelization reaction of sugar at high temperature. If you switch to sugar substitutes, the attractive colors of many foods may need to be discounted.
Sugar can produce a unique flavor. For example, honey, brown sugar, etc., have a unique smell, added in the food can increase the flavor, appetite increased, such as brown sugar taro, honey cake. Also, in American BBQ sauce, molasses or brown sugar is also an essential ingredient. In addition, the Maillard reaction between sugar and amino acids creates a unique flavor. The aroma of bread is largely due to the Maillard reaction. If you switch to sugar substitutes, the aroma of these products may be weaker. Sugar also has an antiseptic effect. The reason why honey is not easy to break down is because the sugar content is too high, the water activity is too low, and the microorganisms cannot breed. Many syrups, sweet sauces, and jam products can have a long shelf life and can be stored at room temperature for more than one year. This is also because of this. If you switch to sugar substitutes, the texture of the light product will have to be greatly adjusted, and in the end it may not be able to withstand storage for such a long time.
Sugar can sometimes be used as a thickener, such as braised pork. When the juice is finally collected, the thick and bright juice has the sugar. Similarly, the consistency of many sauces is also regulated by syrup. If you switch to sugar substitute, you will not be able to achieve this function.
Of course, these "drops" can be compensated for by other additives, as well as adjustments in formulas and processes. However, for most foods, switching to sugar substitutes instead of sugar is a matter of "taking the whole body and moving the whole body", which is almost equal to creating a brand new product. The difficulty can be imagined.