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🍴 | "Jelly drink" that can easily fill your stomach with one hand Top selling ranking


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"Jelly drink" that can easily fill your stomach with one hand Top selling ranking

 
If you write the contents roughly
It features a mellow grapefruit flavor that does not use artificial sweeteners.
 

[If you keep it in the refrigerator, you can drink it easily.Introducing the perfect jelly drink for summer when appetite tends to decline. … → Continue reading

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sweetener

sweetenerWhat is (Kanmiryo, Sweetener)?FoodToSweetnessUsed to attachSeasoningsIs. JapaneseFood Sanitation ActIn the labeling of food byFood additiveIt is classified into.Sweeteners other than sugarSecond World WarIn the era of sugar shortage during the middle of the war and immediately after the end of the war, it was positioned as a substitute for sugar, but due to changes in eating habits after that, its purpose of use is low calorie (property that does not easily cause tooth decay). , Is diversifying into improvements, etc.[1].

Carbohydrate sweetener

Carbohydrate-based sweeteners are sweeteners classified as carbohydrates.A product that is treated as food by extracting, refining, and concentrating the sweetness component contained in a trace amount in food.It is classified into sugar, starch-derived sugar, other sugars, and sugar alcohols.

Some are used as sweeteners as foods without any special treatment.

Sugar, starch-derived sugar, and other sugars

Generally contained in sweetenerssugarAn example of a sweet ingredient called

An example of sweeteners refined from natural resources

Sugar alcohol

Sugar alcohol TheAldose,Ketose OfCarbonyl group reductionIt is a kind of sugar that is produced.Classified as an existing additive[3]..Typical sugar alcohols are listed below.

Non-carbohydrate sweetener

Non-sugar sweeteners are sweeteners that are not classified as carbohydrates and consist of natural sweeteners and synthetic sweeteners.

Natural sweeteners

Synthetic sweetener

A non-sugar sweetener that is an artificially synthesized sweetening ingredient that does not exist in nature.Also with artificial sweeteners.Some countries prohibit or regulate the use as food additives.

  • Aspartame --Also listed with L-Phenylalanine compound.Frequently used.About 200 times as sweet as sucrose. 1 during the metabolism of 1 moleculemethanolGenerates molecules.
  • Neotame --Aspartame dipeptide methyl ester derivative.About 10,000 times as sweet as sucrose. Generates 1 methanol molecule during metabolism of 1 molecule.
  • Advantame --Isovanillin derivative of aspartame.About 20,000 to 40,000 times as sweet as sucrose. 1 during the metabolism of 1 moleculemethanolGenerates molecules.
  • Acesulfame potassium(Acesulfame K) --Frequently used.About 200 times as sweet as sucrose.
  • Sucralose --Frequently used.About 600 times as sweet as sucrose.
  • saccharin(Saccharin sodium) --Added to toothpaste and throat spray.About 200 to 700 times as sweet as sucrose.Impaired glucose toleranceThere is a concern about the induction.
  • Dulcin - Do not use.
  • Cyamate(Cyclamate) --Prohibited in many countries including Japan and the United States (some countries such as China and EU countries are allowed to use it).
  • Lead acetate (II) - Do not use.Historically used as a sugar substitute.Lead poisoningOne of the causative substances of.

Second World WarLater dulcin(English edition)(Perilla sugar) ・ Toxicity of cyclamate became a problem, and its use was banned one after another.

Saccharin, sucralose and aspartameIntestinal floraAffects weight gain andType 2 diabetesThere is a report that it is associated with an increased risk of developing[Annotation 1][6][7][8].

Depending on the amount of intake, although there are individual differences and differences due to habituationdiarrheaMay occur[9].

Use

In the olden days, sweeteners, which are cheaper to manufacture than sugar, were used as a substitute for sugar in confectionery, etc., which is several hundred times higher than sugar.SweetnessAdditives with can reduce the sugar content of foods,calorieHas the effect of suppressing.Soft drink・ May be used for confectionery and alcoholic beverages.again,Tooth decaySugar alcohols such as xylitol that do not cause (or are thought to have a function to prevent tooth decay)tooth paste,Chewing gumUsed for.

Another way to use ityeast,Lactic acid bacteriaThere are also pickles that suppress the change in taste over time by using sweeteners (synthetic sweeteners and some natural sweeteners) that are not easily metabolized to sugar as a substitute for sugar.

footnote

[How to use footnotes]

注 釈

  1. ^ Of these three species, saccharin had the strongest effect of impaired glucose tolerance (in order, saccharin, sucralose, and aspartame).[5].

Source

  1. ^ About sweeteners other than sugar
  2. ^ "How to use sugar substitutes""E-Health Net" Ministry of Health, Labor and Welfare, Retrieved December 2010, 10. (Archive version)
  3. ^ Tsuneyuki Oku, "Metabolism of low-energy sugar sweetener erythritol in the body and application to foods"Nutrition Magazine," 1998, Vol. 56, No. 4, p.189-198, two:10.5264 / eiyogakuzashi.56.189, Japan Nutrition Improvement Society
  4. ^ https://sugar.alic.go.jp/japan/fromalic/fa_0707c.htm
  5. ^ Artificial sweeteners induce glucose intolerance by altering the gut microbiota. Suez J, Korem T, Zeevi D, Zilberman-Schapira G, Thaiss CA, Maza O, Israeli D, Zmora N, Gilad S, Weinberger A, Kuperman Y, Harmelin A, Kolodkin -Gal I, Shapiro H, Halpern Z, Segal E, Elinav E. Nature. 2014 Oct 9; 514 (7521): 181-6.
  6. ^ Yukiko Hasegawa, Tomoko Nakagami, "Artificial sweeteners alter the gut microbiota and impair glucose tolerance"Diabetes practice master" ISSN 1347 – 8176, two:10.11477 / mf.1415200061
  7. ^ Artificial sweeteners containing saccharin can alter the gut microbiota and cause impaired glucose tolerance: One-person abstraction
  8. ^ Monko Yawata, "Blood sugar control failure caused by artificial sweeteners"Pharmacia," 2015, Vol. 51, No. 6, p.582, two:10.14894 / farauwpsj.51.6_582, Pharmaceutical Society of Japan
  9. ^ Tsuneyuki Oku, "Research on digestion, fermentation, absorption and allowable amount of difficult-to-digest and absorbable sugars"Journal of the Japanese Society of Nutrition and Food Science," 2005, Vol. 58, No. 6, p.337-342, two:10.4327 / jsnfs.58.337

References

  • Supervised "Sugar Culture Magazine-Japanese and Sugar" Yasaka Shobo 2008 ISBN 9784896949223

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