Qualitaly_106

AUG. SEP. 2018 XV production of a raw sauce, it finishes with refining to a white product in the form of crystal. It is widely used in the confectionery food industry for its low cost and excellent yield in terms of the pleasant taste of the food. It can undergo a transformation when subjected to high temperatures (caramelisation) with the production of chemical substances that give the resulting There are different types of sugar on the market depending on the raw material used to make it: Cane: this is the raw sucrose extracted from sugar cane by grinding the cane itself, which is deprived of its leaves. The dark version has undergone incomplete refining and its particular colour is given by the presence of molasses, it will become white only when it has undergone complete refining. Beet: the sugar is extracted from the large, fleshy root, which is up to 20 cm long. Through various processes you get a raw juice that will then combine with crystallization as mentioned above. (Many people wonder whether it is better to consume white sugar or brown sugar. In my opinion, the second, not so much for the Kcal: 400 x 100 g of product for the first and 380 for the second, but for the greater amount of nutrients present in the brown as B vitamins, magnesium, phosphorus, potassium, calcium and sodium, absent in the first. It is also true that the quantities are minimal so I always recommend in principle not to abuse sugar generally, it’s better to opt for other natural sweeteners such as stevia. Grape: it is a grape must consisting of a mixture of mono-saccharides, in particular glucose and fructose. Since 2012 it has also been present in crystalline form. It is less caloric than sucrose mentioned above, 260 kcal x 100 g of product, if we find it in liquid form otherwise in crystal form it has the same calories as sucrose; it tastes better and is sweeter. Maple: obtained by dehydrating maple syrup, it has a lower glycemic index than sucrose and honey but a higher cost. Maple syrup is better known on the food market and is widely used in North America. It is a sweet liquid obtained from the sap of two varieties of maple of Canadian origin that is extracted in spring and then boiled. To obtain one litre of product requires 40 liters of sap, which is why it has a high cost. It is rich in minerals such as potassium, calcium, iron, vitamins and antioxidants, provides 250 kcal x 100 g of product, has draining and purifying properties and has a lower glycemic index than sucrose. Palm: natural sweetener extracted from the sap of some palms which is boiled until obtaining a viscous substance (molasses) which will then be crystallized; sold in balls, with a particular flavour, similar to that of liquorice, rich in mineral salts, trace elements and a low glycemic index, provides 380 kcal x 100 g, widely used in the East, but has an average high cost for us. Coconut: produced from the sap of the stems of the coconut palm, can be found on the market in liquid form or crystals, has a sweet flavour with hints of caramel and for this is excellent in the preparation of desserts. Medium low glycemic index, rich in potassium. Fructose: this is found naturally in fruit, provides the same kcal as sucrose, but is sweeter and less used. However, it has a lower glycemic index, 20 compared with 68 for sucrose. But excessive use is still harmful. Stevia: A perennial plant known