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【低熱量甜味劑要小心】

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【低熱量甜味劑要小心】

身處追求保持健康體重的年代,市場對於低熱量的甜味食品需求因而上升,除了代糖的使用外,甜味劑有氣飲料、糖果、口香糖、乳酪和甜品等不少食品和飲品的常見配料。


甜味劑是添加甜味的物質,最為人熟悉的傳統甜味劑蔗糖,因屬於碳水化合物,每克含4千卡。糖醇亦是常用的甜味劑,包括山梨糖醇、甘露糖醇及木糖醇,甜度較糖低,因不會為人體完全吸收和分解,所以每克的熱量通常只介乎1.5至3.0千卡。


低熱量甜味劑有助減少攝入熱量,並不會影響胰島素和葡萄糖水平,可有助控制糖尿病等疾病。食物生產商會混合不同的低熱量甜味劑,從而產生協同作用以達至更高的甜度,低熱量汽水便是經常混合使用了天冬酰胺、醋磺內酯鉀和環己基氨基磺酸。

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Stay Away from Low-Calorie Sweeteners

In the era of maintaining a healthy weight, the demand for low-calorie sweet food products has increased. In addition to the use of sugar substitutes, sweeteners are commonly used in a wide range of food and beverages such as carbonated drinks, candies, chewing gum, yogurt and desserts.


Sweeteners are substances added to enhance sweetness, sucrose is commonly known and used traditionally, which is a form of carbohydrate and contains 4 kcal/g. Sugar alcohols are also commonly used as a sweetener, including sorbitol, mannitol and xylitol. They are generally less sweet than regular sugars and cannot be completely absorbed and broken down by the human body, accounting for a range from 1.5 to 3.0 kcal/g.


Low-calorie sweeteners help reduce calorie intake without affecting insulin and glucose levels, which can help manage chronic diseases such as diabetes. Food manufacturers mix different low-calorie sweeteners to create a synergistic effect to achieve higher sweetness. low-calorie carbonated soft drinks often use a combination of asparagine, acesulfame potassium and cyclamate.


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