The key to sugar free food is on the definition of ＂sugar＂
Generally, it refers to sweet foods that do not contain sugar (sugar cane sugar and beet sugar), glucose, maltose, fructose and so on, but sugar free foods should contain sugar alcohols (including xylitol, sorbitol, maltose, Gan Luchun) and other substitutes. According to the national standard "general provisions of food labels for pre packaged special meals", the requirement of "sugar free" means that the sugar content of every 100 grams or 100 milliliters in solid or liquid food is not more than 0.5 grams.
The key to sugar free food is on the definition of "sugar". Sugar can be used specifically for sugar, or a variety of sweet food ingredients that can be converted into glucose in the body, such as maltose, glucose, fructose, and fructose syrup. Even in a broad sense, even if there is no sweetness, as long as it can be digested and absorbed into glucose, it can also be called "sugar substances".
According to the general concept of European countries, sugar free foods can not contain sucrose and sugar from starch hydrolysates, including glucose, maltose, fructose, starch syrup, glucosyrups, fructose syrup, etc. However, it must contain the equivalent of sugar substitutes, generally using sugar alcohols or oligosaccharides and other sweeteners that do not raise blood sugar varieties.
According to the national standard "the general rule of food labels for pre packaged special diet", the requirement of "sugar free" means that the sugar content of every 100 grams or 100 milliliters in solid or liquid food is not more than 0.5 grams.
1. the main classification of sugar free food: Biscuit, staple food, pastry, beverage, punching, candy, preserves, sugar, milk powder, wine, special diet, and other.
2. to pay attention to the purchase of sugar free food:
A.QS food safety certification; B. is sugar free or no sugar, or low sugar; according to the national standard, according to the national standard "pre packaged special diet food label general rules", sugar free food is not a little sugar, according to the regulations, the requirements of sugar free food are 100 grams or 100 milliliters in solid or liquid food containing each other. The amount of sugar is not more than 0.5 grams. "Low sugar" refers to solid or liquid food every 100 grams or 100 milliliters of sugar content is not more than 5 grams. Therefore, most of the so-called sugar-free food on the market is only "low sugar", far from "sugar-free".
The so-called "sugar-free food" is essentially "food without sucrose" in the original sugar components of the food still exist.
Milk powder or dairy products sold on the market often add sucrose to increase the taste due to the lack of sweetness. And "sugar free milk", "sugar free yogurt" only did not add sucrose, milk powder and yogurt did not be refined to remove lactose, lactose after digestion is still decomposed into glucose and galactose, galactose will become glucose through the liver, how can it be said as "sugar free milk", "sugar free yogurt"?
"Sugar free dessert" or "sugar free lantern" and "sugar free moon cake" are sweet flavors in the stuffing, not sucrose, neither sugar nor glucose. But the noodles, the skin of the Lantern Festival, the skin of the moon cake and the raw material for the solidified stuffing are all grain, at the end of which are the glucose, how can we say it Are they "sugar free snacks", "sugar free dumplings" and "sugar free moon cakes"?
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