Wat zijn … Suikervervangers?

Wat zijn … Suikervervangers?
09/12/2013 koffieTcacao
In cacao, koffie, thee

Natuurlijke zoetstoffen; het blijven suikers maar dan wel voedzame. Wat zijn de voordelen, de nadelen en hoe maak je er optimaal gebruik van? Onderstaande tabel brengt dit in kaart (maar dan wel in het engels).

GUIDE TO NATURAL SWEETENERS

SWEETENER PROS CONS BEST USES / FLAVOUR
RAW HONEY

  • Source: Floral nectars converted by honeybees
  • Non-vegan
  • Indefinite shelf life
  • Prebiotic
  • High in Phenolic compounds: antioxidant
  • Helps digestion & relieves diarrhoea
  • Good for the environment
  • Honey Laundering= commercial varieties may be adulterated
  • Not safe for infants
  • Bees foraging toxic plants may produce toxic honey
  • Buy: Raw & Unpasteurized from Local Farmers
    Baked goods and foods
  • Tart/ acidic drinks and teas
  • Delicate floral flavour
RAW AGAVE

  • Source: low-temperature Evaporation of Agave extract from MexicoVegan
  • Gluten free
  • Highest source of Fructans
  • Prebiotic activity increases calcium absorption, suppresses appetite and boosts metabolism
  • Highly processed agave is High Fructose syrup; stick to “raw” processed
  • Very low (5-7mg/kg) nontoxic levels of hydroxymethylfurfural (HMF) produced by heating fructose; more in wine
  • Buy:100% Organic & Raw
    Light and medium syrup for all food and beverage uses
  • Dark syrup has distinct flavour
BROWN RICE SYRUP

  • Source: cooked Brown rice fermented by Koji enzyme
  • Vegan
  • Gluten Free
  • Not overly sweet
  • High in Potassium
  • Blood glucose peak response similar to Glucose
  • Some concerns over Arsenic in rice products
  • Caramel or mild butter flavor
  • Stickiness ideal as binding agent, useful in desserts
COCONUT SUGAR

  • Source: Evaporated Sap from Coconut Palm buds
  • Vegan
  • Gluten Free
  • High in Nitrogen, Phosphorus, Potassium, Calcium, Magnesium, Sodium and Sulfur and contains amino acids
  • Low PH and Glycemic impact
  • Coconut palm cannot produce both sugar and coconuts
  • Lack of independent studies on nutritional claims
  • Mild sweetness
  • Slight caramel, not coconut flavour
  • Substitues 1:1 for sugar
MAPLE SYRUP

  • Source: Evaporation of Maple tree water in Canada U.S
  • Vegan
  • Gluten Free
  • High in Manganese:3 tbsp=100%DRI
  • Good source of Riboflavin B2 and Zinc
  • Contains polyphenols: anti-inflammatory
  • Antioxidant, antimutagenic, and human cancer cell
  • Antiproliferative properties
  • Medium GI
  • Higher price tag
  • Limited availability and distribution
  • A & B Grades have lighter flavour, suitable for drinks
  • C grade suitable for condiment use & “maple flavouring”
DATE SYRUP

  • Source: date fruit of Middle East & South Asia
  • Date flesh is high in minerals such as Se, Ca, Mg, Fe, Zc, K, P,  and antioxidants. But it is unclear if these nutrients are present in Syrup
  • High in sugar content
  • Date-like flavour
  • Use in cooking and desserts, drinks
BLACKSTRAP MOLASSES

  • Source: Byproduct of Cane sugar processing
  • Good source of Calcium, Iron,  Magnesium, Manganese, Potassium,Vit. B6
  • Source of antioxidants
  • Useful for increasing soil fertility in organic farming
  • Methods of sugarcane cultivation may be socially and environmentally degrading
  • High in sugar, used in agriculture for fattening animals
  • Strong flavour with irony aftertaste
  • Key ingredient in certain baked goods and foods
YACON SYRUP

  • Source: Tubers in Peruvian Andes
  • 41% Fructooligosaccharydes (FOS) prebiotic
  • Source of minerals such as K, Ca, P, Fe and 20 amino acids
  • Induces weight loss
  • Improves insulin resistance
  • Doses higher than 14gFOS/kg body weight can induce gastrointestinal discomfort
  • Tastes mildly like Molasses

 

Gebruikte bronnen voor artikel ‘Wat zijn..Suikervervangers?’ in KTC07.

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