I’m feeling so sweet today that I’m going to share a sugary curiosity with you. Sugar, discovered by the Indians, is one of the most consumed substances in the world, you know? And Brazil is one of the largest producers on the planet. On the other hand, there are numerous sweetener options that replace traditional sugar for diabetic people, for example.
If you live in search of sugar-free desserts / diet or know someone like that, know that it is not enough to just exchange the refined for the stevia (or any other sweetener) in the same amounts. To better understand the subject, it is necessary to learn how they are differentiated.
There are two types of substances that can add sweetness to foods: natural and artificial. As the term sweetener it just means that that element has the capacity to sweeten, all are considered sweeteners, including sugars and sweeteners (more neutral term for artificial sweeteners). The difference between them is that sweeteners have little or no calories.
The natural sweeteners are extracted from plants, such as sugar cane, beets, fruits, among others. Can be: fructose, stevia and sorbitol. The artificial sweeteners are synthetic and can be: saccharin, cyclamate, aspartame and acesulfame (considered harmful to health when consumed in the long term).
STEVIA: Natural and without calories, it has the capacity to sweeten up to 300 times more than sucrose. It is thermostable. It has a bitter residual.
FRUCTOSE: IS Natural and originates in fruits, cereals, vegetables and honey. It is sweeter than ordinary sugar and has the same amount of calories. In some recipes, the use of fruit does not require the use of other sweeteners, since they are rich in fructose; the more ripe, the more fructose the fruit contains. On the other hand, the less ripe, the more starch will be present (it turns into fructose during ripening).
ASPARTAME: IS artificial and contains very few calories. It sweetens up to 200 times more than ordinary sugar and many studies show the damage it can cause to health. If heated, it loses the ability to sweeten, in addition to turning into methanol, which is toxic.
SODIUM CYCLAMATE: IS artificial and synthesized based on hexioamine, a petroleum derivative. Used in most artificial sweeteners, it is 30 times sweeter than sucrose and more stable than aspartame and saccharin – so it can be heated to high temperatures. It was removed from the US Food and Drug Administration’s list of safe substances in 1969, so its use is not allowed as food.
SACCHARIN: Artificial and also produced with a compound derived from petroleum (toluene, chlorine and sulfur dioxide), it is one of the oldest non-caloric sweeteners. Sweetens 300 times more than sugar, but leaves a bitter taste in your mouth.
SUCRALOSE: It is the only sweetener produced from common sugar. However, it is artificial because it goes through a process of replacing three hydrogen-oxygen groups in the sugar molecule with three chlorine atoms. It has no calories. It is about 600 times sweeter than sugar and has up to four calories per gram.
ARTIFICIAL SWEETENERS – ALTERNATIVE TO DIABETICS
Artificial sweeteners have a much greater sweetening capacity than common sugar (refined, crystal, demerara, etc.) and most can be consumed by people diagnosed with diabetes, since the metabolism of these substances does not require insulin, the hormone that diabetics do not produce properly.
Before going out replacing sugar with sweetener in desserts, however, you must remember that not all artificial sweeteners can be heated. Some lose their sweetening capacity, others suffer changes in their structure and become toxic, others may become bitter. So it is essential to read on the label if that type of sweetener can be heated. Generally, it reads “Oven and stove sweetener”On the packaging.
PETIT GÂTEAU DIET – CLICK HERE to check the recipe
In addition, different types of sweeteners vary in their ability to sweeten a food. This means that the amount used in each recipe can vary. THE sucrose, for example, caramelizes and this influences the consistency, flavor, aroma and coloring of the sweets.
And it doesn’t stop there: sugar makes up the amount of solids in the preparations, which influences their texture. That is: yes, it is necessary to consider before replacing the common sugar with the sweetener. Sometimes, reducing a cup of sugar won’t make much of a difference in the recipe; I always do this with simple cakes, like orange, chocolate, among others, and it works very well. But sometimes the substitution may not work and the result is a kitchen disaster when trying to prepare a simple pudding.
NAKED ALMOND CAKE WITH DIET BLUEBERRIES – CLICK HERE to check the recipe
To help you, you can find well-structured and tasty recipes already ready just to bake or cook here in the category of sugar-free sweets.
I hope you enjoyed! If so, share it with friends! If you have any questions, I will be very happy to try to clarify, so feel free to comment here, see?
Big kiss and see you next time,