Edible efficacy of sucrose
In the physiological function of human body, sucrose is converted into glucose and fructose by invertase in gastrointestinal tract after being eaten by people, and a part of glucose is transported to various parts of the body with blood circulation, oxidized and decomposed in cells, and finally carbon dioxide and water are generated to generate energy, which provides energy for brain tissue function, human muscle activity and the like, and maintains body temperature. Glucose in blood-blood sugar can be stored by glycogen synthesized by liver, muscle and other tissues in addition to cell utilization. When the blood sugar content gradually decreases due to consumption, glycogen in the liver can be decomposed into glucose and released into the blood one after another. The principle of muscle glycogen in muscle is as an energy substance to supply the energy needed for muscle activity.
Sucrose can increase the synthesis of ATP, which is beneficial to the activity of amino acids and the synthesis of protein. Glucose, which is decomposed from sucrose, is very important for brain tissue and lung tissue as an energy substance. Sugar is an important substance that constitutes the body. For example, glycoproteins are components of hormones, enzymes and antibodies in the body, glycolipids are components of cell membranes and nerve tissues, and ribose and deoxyribose are important components of nucleic acids.
For various purposes, some people and newspapers at home and abroad exaggerate that eating sugar is harmful to human health and will lead to obesity and diabetes, which not only makes some consumers have a wrong understanding of sucrose, but also produces the psychology of restraining eating sugar. In fact, as early as 1980s, FDA organized experts to investigate the safety and nutritional value of sucrose as food for three years, and found that sucrose was harmful to human body, and made the following conclusions: (1) Diseases such as diabetes, heart disease, hypertension or cancer were not caused by sucrose; (2) Eating sucrose has nothing to do with cholelithiasis and ADHD in children; (3) Eating sucrose will not make people fat; (4) Eating sucrose does not hinder the absorption of external essential nutrients.
According to the data of China Sugar Association, the latest research results at home and abroad show that "the intake of sugar (all sugars) is negatively correlated with obesity and fat intake". In fact, statistics of common diseases in some rich countries show that people who eat more sugar are less likely to be obese than those who eat less sugar, and there is no definite evidence that the sweetness of sugar leads to increased appetite. On the contrary, the body's appetite reduction response to carbohydrates and sugar is usually stronger than that of fatty foods. In addition to genetic factors, human obesity is mainly caused by excessive fat intake and too little physical activity. Sugar and starch are part of the total energy of human body, and their energy density is lower than that of fat, so the statement that eating sugar leads to obesity is unfounded and incorrect.
The results of many studies at home and abroad show that the consumption of carbohydrates and sugar is not directly proportional to the incidence of diabetes. After people eat carbohydrates, there are many factors that will affect the increase of blood sugar content. These factors include the type of carbohydrates and the consumption of other nutrients to maintain physical activity. The glycemic index is a measure to actually arrange food according to its ability to promote the increase of blood sugar level. The researchers studied the effect of food on blood sugar level, and the results showed that the effect of starch food on blood sugar was similar to or higher than that of sucrose. The glycemic index of sucrose is 83, while the glycemic indexes of bread, rice and potatoes are 100 and 8 1.80 respectively, so it is wrong to say that eating sugar makes people get diabetes. According to the experiments of American scientists, taking 80g sucrose (29.2kg/ person/year) every day has no adverse side effects on human health.
Because sucrose can be directly dissolved and eaten, it can be quickly digested, absorbed and utilized by the human body. Drinking sucrose can quickly eliminate fatigue, enhance physical and mental activity and increase the cold resistance of the human body. Especially aerial work, deep-sea diving, mountaineering, aerospace, polar exploration, sports competitions, mental work and so on. Everyone needs to eat food with high sugar content.
People with food poisoning can take a lot of white sugar water immediately without the treatment of a doctor, which can detoxify and protect the liver. Sucrose can improve the detoxification ability of liver, promote the recovery of hepatocytes and protect liver for patients with liver diseases.
If people accidentally burn, scratch or bleed, they can clean the wound and apply sucrose to the wound, which can inhibit the proliferation of bacteria, stop bleeding and diminish inflammation and help the wound heal without medical treatment.
People suffering from heatstroke in summer are weak, so drinking some sugar water immediately can greatly alleviate their illness.
Brown sugar Jiang Shui has a certain therapeutic effect on colds and colds, and has been used for thousands of years. Brown sugar contains a variety of trace elements, such as calcium, magnesium, potassium, iron, manganese, etc., which is 4~400 times higher than white sugar, and has the function of invigorating qi and enriching blood, and has become a necessary product for parturient.
Scientists' research shows that sucrose is a very effective and practical enhancer of vitamin A, and sucrose can obviously enhance the absorption of iron. 20 10, 10 Scientists at Tokyo Agricultural University in Japan found that the absorption rate of calcium tablets was increased by 10 times when sucrose was mixed with calcium tablets and sugar-free calcium tablets were fed. Sucrose can promote calcium absorption, which has attracted the attention of scientists in some countries.
Suitable population of sucrose
Generally, everyone can eat, diabetics should not eat more, and children should not eat more, which is easy to get cavities.
Application of sucrose
Application of sucrose in food and industry. Sucrose is a nutritional sweetener in food. It is not only an important additive in food because of its characteristics that chemical synthetic sweeteners do not have, but also beneficial to food processing and quality improvement because of its unique functions.
Sucrose is pure, stable in sweetness, easy to dissolve and color, and can be rapidly crystallized from saturated solution. These characteristics are very beneficial to the production of candy.
In foods such as ice cream, sucrose is not only used as sweetener, but also used as freezing point improver, crystallization improver and leavening agent.
Sucrose will coke at high temperature, which can brown cooked food and baked goods.
Sucrose has osmotic effect, which can inhibit the growth of harmful microorganisms, preserve jam, jelly and preserves, and prolong the shelf life of food.
Sucrose has good water solubility, and different concentrations of sucrose solutions produce different viscosities, which can provide satisfactory flavors for beverages, canned foods and so on. And keep its flavor stable.
Sucrose can be used as a nutrient for yeast to provide energy for fermentation process, which is also a property that chemically synthesized sweeteners do not have.
Sucrose has water absorption and water retention, which can soften it in food (especially flour products) and help to prolong the shelf life of food.
Sucrose can make starch granules swell and gel, which is beneficial to the production of bread and other flour products.
To sum up, we can see that sucrose plays an important role in food because of its sweetness and unique function. Therefore, it can be said that sucrose is a multifunctional food additive.
Sucrose is the raw material of many products. According to the data, there are more than 2,300 kinds of products with sucrose as raw materials and auxiliary materials, among which food is the main one. In addition, sucrose is also the raw material of alcohol, yeast, citric acid, lactic acid, glycerol, alcohols and drugs. Many countries in the world have carried out the research and development of sucrose chemistry. From June, 5438 to February, 2002, it was reported by the French Science and Technology Information Office that experts from Alsace Erstein Sugar Factory, Marseille Development Institute and Montpellier University in eastern France jointly worked out the technology of making degradable plastics from beet sugar. Its process is to convert glucose and fructose in beet sugar into lactic acid by fungal fermentation, and then polymerize lactic acid molecules into lactic acid polybasic acid by chemical means to become plastic raw materials. This kind of plastic can be biodegraded and absorbed in the natural environment, which is beneficial to environmental protection and has a good market prospect with low production cost.
China Huazhong Agricultural University, using advanced hydration synthesis technology, takes sucrose as raw material and reacts with fatty acid to produce sucrose fatty acid ester. Because of its non-toxicity, bromine-free, non-irritation and good surface activity, it is widely used in food, medicine, chemical industry, cosmetics, detergents, textiles, agriculture and animal husbandry. This sucrose fatty acid ester based on sucrose has been approved by China, Japan, the United States, the European Union, the World Food and Agriculture Organization and WHO as food additives and pharmaceutical excipients because of its high safety and extraordinary functions.
With the improvement of people's living standards in China, people pay more and more attention to food safety. Therefore, we should limit the production and use of saccharin and chemical synthetic sweeteners, correct some unscientific absurd statements and unfair treatment of sucrose, publicize the various functions of sucrose beneficial to human health, improve consumers' understanding of sucrose, and improve the per capita consumption level of sugar in China, which is beneficial to the health of our people and the development of sugar industry in China.