2. Sucrose, like sugar, has calories, but it tastes sweeter and has water retention. After drinking this syrup, people almost feel full and will unconsciously drink more, which may increase the risk of obesity.
Dietary taboos:
Diabetic patients should not eat corn syrup;
People who are thin and easy to get fat had better not eat corn syrup or eat less.
Extended data:
The resulting series of products:
1, maltose
Maltose-based syrup was prepared from high-quality corn starch by various enzymatic hydrolysis. This product is a colorless, transparent and viscous liquid with clear plastid, mild and pure taste, low sweetness and malt flavor. It has many advantages such as high boiling point, low freezing point, anti-crystallization, etc. It is often used in jam and jelly to prevent sugar from crystallizing.
High malt has good expansibility, so it is also widely used in bread, cakes and beer, and also widely used in candy, beverage, processed food, frozen food, seasoning and other fields. In addition, high maltose syrup does not depend on human islet metabolism, and its blood sugar rises slowly, and its calorific value is low, which has a certain health care function for cardiovascular patients, diabetics and obese people.
2. Glucose
Corn starch milk is used as raw material, which is converted into glucose by double enzyme method, and then refined by slag removal, decoloration, desalination by ion exchange resin, concentration, crystallization, separation, dehydration and drying.
Baidu encyclopedia-corn syrup
People's Network-Can't eat more! According to research, high fructose syrup in processed food is harmful to human body.