Sugar substitute on sorbitol

For many people, it is almost impossible to completely abandon sweets, but for diabetics, any error in the diet can turn into a serious problem. That is why so that people suffering from this disease can improve the taste of desserts and other sweet dishes without causing harm to health, sugar substitutes are used, including many natural ones.

Among these, a sugar substitute on sorbitol stands out. The latter substance is distinguished by its plant origin and looks like a white powder, tasting sweet and highly soluble in liquid. However, sorbitol is 2-3 times inferior to sugar in sweetness. This substance got its name from le sorb, which is translated from French as mountain ash. The fact is that sorbitol was discovered by chemist J. B. Bussengo in the process of studying the enzymes of mountain ash fruits. And this substance was first described in 187

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Today, thanks to the sweet taste, this powder is used as a sugar substitute, especially when the usual use for food is prohibited for health reasons. A substitute for sugar on sorbitol is a natural product, since it is isolated from natural raw materials. Sorbitol is present in some fruits and berries, seaweed, as well as animal tissues and organs. It is customary to obtain this sweetener through the chemical synthesis of ascorbic acid and a number of other products.

Entering the human body, the substitute for sugar on sorbitol during the metabolism process helps to increase the content of fructose, and in the liver it turns into glycogen. If a person consumes less than 25 grams of this substance per day, the sugar in the blood does not increase significantly.

If the daily dose of sugar substitute on sorbitol is exceeded, health problems are possible, since excess sorbitol can cause abdominal pain and bloating, sometimes vomiting. Despite the fact that in each person the sensitivity to this substitute is different, almost always its use provokes a choleretic effect in the body.

A clear advantage of the sugar substitute on sorbitol is that unlike many other sugar substitutes, it retains its properties at high temperature. In other words, the substance can be used to improve taste in home dietary cooking and in the preparation of hot beverages.

With a sugar substitute on sorbitol, tea, coffee, compote, jelly or juice will taste sweet, but will not increase blood glucose. Jams, jam, confectionery and other desserts with the addition of this sugar substitute - treats even for diabetics.