Syrup

Molasses - is a fast carbohydrate product of incomplete enzymatic or acid hydrolysis of potato or corn starch.  Molasses - a natural sweetener

Syrup or maltodextrin consists of maltose (two glucose molecules), maltotriose (3 glucose molecules) and dextrin, which is a few molecules of glucose. The substance produced by splitting vegetable starch using enzymes dividing a long chain of glucose fragments consisting of dextrins.

It is a highly water soluble powder cream or pure white color with a sweet taste. Technically not a sugar syrup, which allows manufacturers to include the substance in the composition of their products and put the label that they "do not contain sugar." However, the glycemic index of molasses is very high, reaching, depending on the method of production, the level of 136, which indicates the absence of the advantages of this product over other carbohydrates. In fact, maltodextrin has similar characteristics - high-calorie, fast absorbability, increased insulin secretion - as confectionery.

There are white (starch) and black (sugar beet) molasses.

The use of molasses

Molasses is approved for use in the food industry, ignoring completely safe to human health component. It is used in manufacturing a wide range of products: confectionery products, canned fruit, beer, soft drinks, sauces, ice cream, some types of bread (Tartu, Riga, Minsk, Orlowski, Borodino), sports nutrition.

The ability of molasses to delay crystallization and increase the solubility of sucrose leads to its widespread use in the canning industry.

In the production of ice cream maltodextrin lowers the freezing point, increasing the hardness of the product.

Applying small amounts of molasses determines the color of the product in large - viscosity of the product and the taste test.

When added to the product syrup:

  • It increases the viscosity mass;
  • It has the effect of emulsifying, thickening;
  • Suspends the process of natural change of color of the product;
  •   Acts as baking powder or shaper;
  • It increases the energy value of the product;
  • It improves the solubility of compounds;
  • Generates the uniformity of product structure;
  • It simplifies the process of adding in the minimum dosages of the various ingredients - flavors, colors, vitamins, etc.
  • Reduces water absorption properties of the product.  Calorie molasses - 296-316 kcal per 100 g

Calorie and composition of molasses

The chemical composition of molasses: dextrin (0-70%), maltose (19-85%), glucose (0-50%). Caloric content of the product is 296-316 kcal / 100 g product. Of them:

  • Proteins - 0 g;
  • Fat - 0, 3 g;
  • Carbohydrates - 78, 3 Years

From a medical point of view molasses it contains such a substance important for the body such as potassium, phosphorus (48 mg), sodium (80 mg), calcium (25 mg), magnesium (13 mg), and iron (1, 2 mg).

Harm molasses

The main harm to molasses is a sharp rise in blood sugar levels, excess is quickly converted to fat. High-calorie product is a threat to the health of people suffering from diabetes and obesity.

In some cases, possible allergic reactions to the original product.





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