Please enable JavaScript.
Coggle requires JavaScript to display documents.
Sugar (Tips to cut down on sugars (Chose water, lower-fat milks and sugar…
Sugar
-
What are sugars??
Sugars are carbohydrates. They provide our bodies with fuel (energy). The term 'sugars' covers the range of mono- and disaccharide molecules:
-
Disaccharides include sucrose, fructose, glucose, lactose and maltose
They occur naturally in fruits, vegetables and dairy products
-
Sugar in the diet
-
Sugar provides instant energy. They contain no nutrients that are beneficial to the body; they provide 'empty calories'.
-
-
Hidden sugar (ingredients on packaging that don't have the word 'sugar' in them. e.g. glucose or modified starch) is often found in ready prepared foods
Invert sugar
Inverted or invert sugar is made by splitting sucrose into glucose and fructose. The mixture is often referred to as trimoline or INVERT SYRUP and is in the form of a viscous liquid
When jam-making, combining the sugar with the acid in the fruit and heating naturally makes invert sugar. Most of the sugar in honey is also invert sugar.
It is hygroscopic (it absorbs moisture from the air). This adds to shelf life of any product it is added to and also helps to prevent the product from drying out.
Invert syrups help to keep products moist (especially, e.g. bread rolls, which can become stale quickly) and provide a good texture and 'mouthfeel'. They can also be used as a binding agent and to enhance a product's flavours.
Glycemic Index
Glycemic index (GI) is a measurement carried out on foods containing carbohydrate and their impact on our blood sugar.
Foods that are absorbed slowly have a low GI rating, while foods that are more quickly absorbed have a higher GI rating.
Low-GI diets have been associated with a decreased risk of cardiovascular disease, type 2 diabetes, stroke, ect.
Factors that may effect the GI of a food include:
cooking methods
Processing and the ripeness of fruit
Fat lowers the GI
Protein lowers the GI
History of sugar
500 BC: sugar was first discovered. It was soon cultivated and the juice from it was sweet and became popular as there were no other sweeteners available other than dates, dried figs and honey. It became know as SUGAR CANE.
AD 1400: sugar cane was refined into crystals (brown sugar) and was available throughout Europe, although expensive.
MID-1800S: a new source was discovered in Europe, called SUGAR BEET. sugar beet has a root tuber that contains sucrose, from which sugar is made. This replaced sugar cane in Europe.
-
-