On food and cooking the science and lore of the kitchen ( PDFDrive ) 1246
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Sugarscombineseveralusefulqualitiesinone
ingredient:energy,sweetness,substance,
moisturebinding,andtheabilityto
caramelize.Theproblemwiththisversatility
isthateachqualitycomeswiththeothers.
Andsometimeswewantjustoneortwo
alone:thepleasureofsweetnesswithoutthe
caloriesorstressonthebody’ssystemfor
regulatingbloodsugarlevels,forexample,or
thesubstancewithoutthesweetness,or
substanceandsweetnesswithoutthetendency
tobrownwhencooked.Manufacturershave
thereforedevelopedingredientsthatoffer
somebutnotallofthepropertiesofsugars.
Manyoftheseingredientswereoriginally
discoveredinplants;afewareentirely
artificial.Inventivecooksarenow
experimentingwithsometomakecandy-like
savoryfoodsandothernovelties.
Therearetwomainkindsofsugar
substitutes.Thefirstincludesvarious
carbohydratesthatprovidebulkwithoutbeing
asdigestibleasthesugars.Theytherefore
don’traisebloodsugarlevelsasquickly,and
supplyfewercalories.Thesecondishighintensitysweeteners:moleculesthatprovide
thesensationofsweetnesswithoutsupplying
manycalories,usuallybecausetheyare
hundredsorthousandsoftimessweeterthan
sugar,andareusedintinyquantities.Lowandno-caloriesweetsaremadebycombining
thesetwokindsofingredients,whose
qualitiesaresummarizedinthechartonpp.
660–661.
TheGlycemicIndexofVariousSugars
andFoods
The“glycemicindex”isameasureofhow
much a given food raises blood glucose
levels. The glycemic index of glucose
itselfissetat100.
Sugar GlycemicIndex
