A few days ago, when Chunyujun received the Zhihu mooncake gift box, he was also amazed, the packaging and mooncakes were very good-looking, and there was a mold that could freeze out Liu Kanshan, colleagues shared points together, and finally left one that had not yet eaten.
(Colleagues say that my frozen Liu Kanshan is more like Page / Source: shoot it yourself)
As a result, when I just wanted to take it out last night, I saw that the mooncake was on the hot search because of diarrhea, and many big V said that they could turn into "jet warriors" after eating, and even friends who were plagued by constipation came to ask if they could really eat it and dilute it...
Quickly went to ask the colleague who had already eaten, according to the feedback Kikube is in good condition, the abdomen does have some flatulence (maybe because of eating less?). ）。
I went to see the statement of the little housekeeper of Zhihu again, oh ~ it turned out to be a problem of sugar alcohol, and almost mistakenly thought it was "Zhihu Big V Removal Plan" (no).
(Source: Zhihu)
"Too Long to Watch" version:
1. Because the sweetness of sugar alcohols is less than that of sucrose, and the calories are mostly lower than that of sucrose, it is often used as a filler of low-sweetness, low-calorie sweeteners or high-sweetness sweeteners
2. Sugar alcohol also has a characteristic: it is not decomposed by gastric enzymes and stays in the intestine for a longer time than glucose. This also determines that they also have a role: moisturizing the intestines, slow diarrhea, so sugar alcohol foods can not eat more, otherwise it will form physiological diarrhea or mild bloating bowel ringing phenomenon
3. The requirement of "sugar-free" means that the sugar content per 100g or 100ml in solid or liquid food is not more than 0.5% (i.e. 0.5g), and "low sugar" means that the sugar content per 100g or 100ml in solid or liquid food is not more than 5% (i.e., 5g)
Why do sugar alcohols cause diarrhea?
Sugar alcohol is a polyol, containing more than two hydroxyl groups, but sugar alcohols and petrochemical synthesis of ethylene glycol, propylene glycol, pentaerythritol and other polyols are different, sugar alcohols can be prepared from a wide range of sources, the corresponding sugar to prepare, that is, the aldehyde group or ketone group on the sugar molecule is reduced to a hydroxyl group to become a sugar alcohol.
For example, sorbitol is generated by glucose reduction, xylose is reduced to generate xylitol, maltose is reduced to generate maltitol, and fructose is reduced to generate mannitol.
(Source: Figureworm Creative)
In fact, now on the market, you can see a lot of low-sugar, sugar-substituted, sugar-free products, may have added sugar alcohol, such as low-sugar mooncakes, low-sugar cakes, sugar-free chewing gum, low-sugar ice cream, 0-sugar drinks, etc.
According to the data of China Starch Industry Association, the total output of sugar alcohol in China in 2020 is 1.3746 million tons, mainly sorbitol, mannitol, xylitol, maltitol, etc., of which xylitol and sorbitol production are the first in the world.
As a sugar-free food ingredient and medical ingredient, the demand for sugar alcohols has been growing in recent years. Because their sweetness is less than sucrose, and the calories are mostly lower than sucrose, they are often used as low-sweeteners, low-calorie sweeteners or high-sweetness sweetener fillers.
At the same time, they are generally not restricted by insulin, will not cause the rise of blood sugar values, so they are often used as sweeteners for diabetics and obesity patients.
In the oral cavity, such sweeteners are not affected by microorganisms, do not produce acid, and therefore have no caries.
(Source: References[3])
In addition, their polyhydroxy structure makes it have the ability to bind to water, has a certain degree of water absorption (except isomaltitol, erythritol), therefore, they have to maintain food humidity, improve or maintain softness, improve the rehydration of dehydrated food, control crystallization and even control the viscosity and tissue structure of food, reduce water activity and other effects, of course, when preserving such foods, pay attention to air humidity.
However, sugar alcohols also have a characteristic: they are not broken down by gastric enzymes and remain in the intestine for a longer time than glucose. This also determines that they also have a role: moisturizing the intestines and slowing diarrhea. This is also why if you eat more mooncakes, you can write an article on "laxatives, people in the toilet, just got off the toilet".
(Source network, intrusion and deletion)
Sugar alcohol foods should not be eaten more, otherwise it will form physiological diarrhea or mild bloating and bowel sounds (but erythritol is an exception, it does not absorb moisture, nor participates in sugar metabolism, so it does not produce gas, no diarrhea).
The United States, the United Kingdom and other countries will stipulate that on the label of sugar alcohol foods, the words "excessive consumption can cause diarrhea", and the specific amount of consumption varies depending on the type of sugar alcohol, such as mannitol and maltitol is 20g, sorbitol is 50g, and lactitol is 25g.
Sugar-free sugar substitute sucrose free ... Silly can't tell
Next, let's expand on what the dazzling health labels such as "sugar-free", "low sugar", "no sucrose", "sugar substitute" and so on are now on the market.
According to the national "General Principles of Nutrition Labeling of Prepackaged Foods" (GB 28050-2011), the requirement of "sugar-free" refers to the sugar content per 100g or 100ml in solid or liquid food is not higher than 0.5% (ie 0.5g), and "low sugar" refers to the sugar content per 100g or 100ml in solid or liquid food is not higher than 5% (ie 5g).
(Source: General Rules for Nutrition Labeling of Prepackaged Foods)
Sugar here refers to a variety of simple sugars and polysaccharides, whether they are naturally occurring in foods or sugars that are added during food processing.
If there is no sugar at all, the taste may not be very good, so the manufacturer will add some sweeteners, which are also called "sugar substitutes". Such as high-sweetness sweeteners acesulfame potassium, aspartame, cyclamate, saccharin, etc., as well as functional sweeteners, such as the various sugar alcohols mentioned above, and some "oligosaccharides OL" and so on.
(Such as know the sweetener maltitol in the low-sugar mooncake, etc. / Source: shoot it yourself)
The role of "sugar substitutes" is to replace sugar to produce sweetness, but do not produce the harmful effects of sugar on the body, they are almost not absorbed by the human body, or only partially absorbed, do not produce heat, or only produce a little heat.
The concept of "sucrose-free" is well understood, that is, no sucrose is added, but glucose, fructose, maltose syrup, glucose syrup, fructose syrup...
"No added sugar" means that sugars and syrups such as sucrose, white sugar, glucose, fructose, maltose syrup, glucose syrup and other sugars and syrups are not added, but there may be high-sugar ingredients such as concentrated fruit juice, honey, and dried fruits.
If strictly in accordance with national standards, "sugar-free", "0 sugar", "low sugar" calories are indeed lower, in terms of sugar control, it is indeed more friendly, but many merchants will play word games, "no sucrose", "no added sucrose" as "sugar-free" to deceive consumers, so when buying things, do not fully believe what it claims, to develop the habit of looking at the ingredient list and nutrition facts list.
Of course, whether it is "sugar-free", "0 sugar" or "low-sugar" food, it is necessary to control the intake, especially for patients with insufficient gastrointestinal function, diabetes and hypertension, such as mooncakes, cakes and the like, which contain a lot of starch, taste it, do not be greedy
bibliography:
Liang Zhi. Sugar alcohols[J]. China Food Additives, 2001(3): 40-45. DOI:10.3969/j.issn.1006-2513.2001.03.011.
Sun Yongli. The growth rate of sugar alcohol production in China is expected to exceed 15%[J].China Food Industry, 2021(16):88-90.
Lu Zhengqing. Development and application of sugar alcohol-based nutritional synthetic sweetener[J].Food Industry Science and Technology, 2004(10):115-117.
Xiong Xiaolan, Liu Feng, Luan Qingmin, et al. Research progress on co-crystallization of erythritol[J]. Fine & Specialty Chemicals, 2021, 29(5): 10-13. DOI:10.19482/j.cn11-3237.2021.05.03.
Fan Zhihong. Uncovering the "true face" of sugar-free biscuits[N]. China Medical News, 2020-10-30(004).
Ministry of Health of the People's Republic of China. National Standard for Food Safety General Rules for Nutrition Labeling of Prepackaged Foods: GB 28050-2011[S]. 2011.