Showing 3 results for Sucrose
Manizheh Azarikia, Ali Hosseini Sajedi, Ronak Gholami, Bahareh Borhani,
Volume 10, Issue 2 (3-2021)
Abstract
There are a lot of discussions and controversy about sucrose and other sweeteners regarding their metabolism and health effects. These concerns are often arising by speculation based on limited data or few studies on animals. Recent controversies have arisen following the publication of a commentary suggesting a possible link between high fructose corn syrup (HFCS) consumption and obesity. Since then, there has been a widespread scientific consensus that there is no significant difference in the metabolic and endocrine response between HFCS 55% and sucrose in relation to obesity or any human health issue. This conclusion is not surprising because both of these sugars contain approximately equal amounts of fructose and glucose, contain the same amount of calorie, have the same level of sweetness and have the same absorption from the digestive tract. The hypothesis that fructose, HFCS, or sucrose are associated with an increased risk of heart disease, metabolic syndrome, fat accumulation in the liver, or increased muscle tissue adiposity, has been investigated in different ways using different approaches that lead to different conclusions. They seem to disagree. Further clinical trials are needed to resolve many of these ambiguities. The purpose of this study was to respond to uncertainties about metabolism, endocrine, and possible effects on human health when consuming sucrose, HFCS and fructose 55%. Over the past decade, there has been much scientific debate about metabolism, the endocrine response, and the potential health effects due to consuming sucrose, high fructose corn syrup (HFCS) and fructose. Due to this reason that the United States and many other countries are involved in the obesity, there is more motivation for these discussions. Given all this as a foreground, the purpose of this review is to discuss the metabolism and the endocrine response of sucrose and HFCS consumption. It has also been considered to highlight the strengths and weaknesses of the evidence regarding the consumption of these sugars and their possible health consequences. We then discuss the results of recent randomized controlled trials using different amounts of fructose, HFCS and sucrose.
Fereshteh Ansari, Hadi Pourjafar,
Volume 10, Issue 2 (3-2021)
Abstract
Today, sweeteners are one of the most important additives in the food industry and the demand for using these materials to produce different types of food products is increasing. Fructose or Laevulose is one of the natural sweeteners, which is found in abundance mainly in various fruits and honey. Corn starch is one of the most important sources of fructose syrup and has the potential to be used as a sugar substitute in the production of various industrial foods such as beverages, industrial breads, confectionery, chocolate and candy, dairy products, meat products, and many other products can be used as natural sweeteners, thickeners, fillers, etc. The favorable effects of fructose sugar on various foods include antimicrobial properties and increasing the shelf life of the product, creating the suitable flavor and aroma, keeping chocolate and similar products soft, and creating the suitable color and delaying staleness in a variety of bakery products. Despite the favorable effects of fructose syrup on the quality of some foods and its cheaper price than sugar, we must also keep in mind that there are still ambiguities and concerns about the harmful effects of excessive consumption on consumer health.
Milad Pero, Arash Ershadi, Ronak Gholami, Pedram Atrchi, Mehdi Jafari Asl,
Volume 10, Issue 2 (3-2021)
Abstract
In this study, carbonated fruit drink and cola beverage were prepared by sucrose and fructose syrup 55. The physicochemical properties of these samples were measured and compared. Three treatments for both types of drinks were considered: 100 % sucrose; 100 % fructose syrup 55; 50 % sucrose and 50 % fructose syrup 55. Changes in the sugar profile of both types of drinks and turbidity of carbonated fruit drinks were measured in a 45-day period by HPLC and turbidimeter, respectively. It was observed that during storage, some parts of sucrose in both drinks were hydrolyzed into glucose and fructose. The degree of hydrolysis in the case of cola was greater than that of carbonated fruit drink. According to the obtained results, the degree of sucrose hydrolysis was lower than 10 % for carbonated fruit drinks after 45 days of storage, while for cola drinks this value was about 30 %. The turbidity of carbonated fruit drinks prepared by fructose syrup was lower than those prepared by sucrose. The greater the substitution of sucrose with fructose syrup, the lower the turbidity.
