Description, photo and peculiarities of making sucralose, advantages in comparison with sugar. The benefits and potential harm of the product. In what recipes can sucralose be used? Interesting facts about the sweetener.
Sucralose is one of the most popular sugar substitutes. Today it is sold in various forms - tablets, powder, syrup, it is part of many complex sweeteners, and is used to make dietary sweets. Sucralose does have a number of advantages over regular beet sugar, but its potential harm is wide. Be sure to study all the features of this product before deciding whether to use sucralose for weight loss or not.
How is the sugar substitute sucralose made?
The sweetener sucralose was obtained in 1976, for 15 years it was studied in rodents, as a result of which, having proved its safety, it received an official patent and began to be used as a sweetener first in the United States, and then quickly became famous and widespread throughout the world.
The substance is not of natural origin, it is obtained artificially. The chemical name for the sweetener is trichlorogalactosucrose. The production code for sucralose is E955.
It is very interesting what sucralose is made of: a molecule of ordinary sugar is taken and a chlorine molecule is added to it. Such a simple manipulation completely changes the interaction of the substance with the body and its taste.
Sucralose sugar substitute looks like a white crystalline powder, but it can also be produced in liquid form.
Composition and calorie content of sucralose
The calorie content of the sugar substitute sucralose is 336 kcal per 100 g, of which:
- Proteins - 0 g;
- Fat - 0 g;
- Carbohydrates - 91, 2 g;
- Dietary fiber - 0 g;
- Water - 8 g.
85% of the composition of sucralose is components that are not absorbed by the body, that is, they are quickly excreted unchanged, the remaining 15%, having gone through certain stages of metabolism, leave the body in a day.
Benefits of sucralose
In the photo, the sugar substitute sucralose
Proponents of the sugar substitute sucralose claim that there is nothing dangerous in it, on the contrary, the product is very useful for those who seek to lose weight and for diabetics, since it does not affect blood sugar levels. So, the glycemic index of the sugar we are accustomed to is 70 units and provokes a sharp rise and then a fall in blood glucose levels - such fluctuations are extremely undesirable for diabetics. Sucralose in diabetes does not cause any jumps, it has a zero glycemic index.
In addition, sucralose benefits from resistance to oral bacteria. If they eat ordinary sugar, as a result of which they multiply and provoke the development of diseases of the oral cavity, thinning of enamel and caries, then pathogens cannot eat sucralose, and therefore their growth is suspended.
Numerous studies have confirmed the absolute safety of sucralose for all groups of the population, including pregnant women, lactating women and children. Separately, it is noted that sucralose is unable to penetrate either into milk or through the placenta barrier. The sweetener is completely eliminated from the body within 24 hours.
Sucralose is 600 times sweeter than regular sugar, and therefore only a few milligrams of sweetener is needed to create a comfortable level of sweetness; at this dosage, it should be noted that the sweetener has practically no effect on the calorie content of a dish or drink. Therefore, sucralose on the Ducan, Atkins, and other low-carb diets is very popular.
It should be noted that the taste of sucralose is very close to that of beet sugar, which is definitely a big plus. Many sugar substitutes have an unpleasant aftertaste, and therefore cannot take root in the diet of those who are losing weight and adhere to medical nutrition.
