Sweet materials and Fried foods have a close relationship, and it also the position in the flavor is extremely important. Sugar in the cooking in plays a harmonic taste not only the effect, but also has the grace, and to improve the Fried foods added sweet nature and so on many kinds of function, in Fried food have extensive use. Sweetness is sweet material is one of important index. Commonly used sweet materials have the following kinds.
A, sugar cane sugar is the most commonly used natural sweetener, a white crystals or powder, refining of low degree of a dark brown or brown. Sucrose sweet taste is strong, its sweetness is second only to fructose in foods, is the best choose sweet spices.
Second, glucose glucose is white crystals or powder, often as a substitute of sucrose use, the sweet slightly lower than sugar. It other than as a sweet material use outside, still can form lactic acid, conduce to the expansion of the collagen and osteoporosis, thus make products soft. In addition, the color of the glucose role or more stable.
Three, d-xylose and xylitol d-xylose white or colorless crystalline powder, with generous sweet taste. Xylose and the compatibility of the sexual things very well, food, adding a small amount of xylose, it can reflect the very good health effects. Xylose and calcium intake at the same time, can improve the human body the absorption rate and BaoLiuLv of calcium. Xylitol for white crystal, appearance and sucrose similar, easily soluble in water, dissolved in absorbing a large amount of heat, make oral have cool and refreshing feeling. Is the most sweet polyols sweetener, cool flavor, is a sugar and glucose alternatives. Commodity xylitol is GanZheZha, with several crops such as processing, is a natural health sweeteners.
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