Sugar, fructose, glucose, sucrose and the like

I have never met it on sale, but in recipes it is very often necessary. So I decided to cook it myself. I found a recipe from my childhood, rewritten from an over-aged girlfriend. Who is familiar with this give your advice, pliz.
First:
Grate 1.5-2 kg of peeled and well-washed carrots. Squeeze the juice, pour into a saucepan, (why not squeeze it right away on a juicer?) On the lowest heat, evaporate the juice, stirring, until you get a semi-thick brown mass. The molasses will be ready if you lower the spoon and a string of thickened sugar will be pulled behind it, when removing it.
Can be made from watermelon, but ripe: chop 6 kg of watermelon pulp, squeeze the juice, strain 2-3 times; from apples and pears - 4 kg of ripe fruits.
Second: (From the category of fantasy)
How to get molasses from starch?
From starch can be obtained "fruit", fruit, grape, or lean sugar. Its production does not require complex devices and can be carried out in a handicraft way.
The raw material is any starch (potato, corn, etc.), as well as sulfuric acid, charcoal and water. The chemical side of the process is that starch is converted into sugar under the action of dilute strong acids.
Molasses production consists of the following operations:
• boiling a mixture of starch and acid (saccharification)
• separation of sulfuric acid (precipitation of calcium sulfate under the action of lime or chalk)
• sediment separation
• evaporation of the molasses solution to the syrup thickness
• molasses boiling and sugar crystallization
The quality of molasses directly depends on the quality of the starch. In addition to sulfuric, other acids can be used, but sulfuric acid (more precisely, sulfate ions) is the easiest to remove, since it can be precipitated in the form of poorly soluble calcium sulfate. It should be borne in mind that sulfuric acid plays the role of a catalyst (i.e., it is not consumed during the reaction, although it accelerates it).
Saccharification of starch
Dry starch - 50 kg
Sulfuric acid (90%) - 1.2 kg
Water -100 l
For cooking, they used to use a red copper cauldron lined with pure tin from the inside, or an iron cauldron lined with lead lining. It is even better if the reactor is enameled or (with a small volume) - glass, quartz or fluoroplastic.
The volume of the boiler (or reactor) must be such that the liquid occupies 2/3 of its volume. Sulfuric acid should not contain harmful impurities (eg arsenic). Sulfuric acid should be handled with care: when diluting, pour sulfuric acid into water (and not vice versa). Cooking hard sugar requires more sulfuric acid (up to 2 kg).
The saccharification procedure itself is performed by boiling starch "milk" (suspension of starch in water) with sulfuric acid. Sulfuric acid is diluted in 1/3 of the total amount of water, poured into a boiler and brought to a boil. The rest of the water is kneaded into the so-called starch milk. Then starch milk is poured into the kettle with stirring with a spatula in small portions and a thin stream. When "milk" is added, boiling stops, then the pouring is stopped and the liquid is brought to a boil again. only after that the rest of the "milk" is added. It is necessary to ensure that there are no clots and paste.
After the end of the pouring, the mass is boiled for another one and a half to two hours, and the moment of the end of saccharification is determined by a test for the starch content with iodine.For this purpose, take a portion of the liquid from the boiler with a spoon, pour it into a test tube or on a saucer, cool it and add 1-2 drops of iodine tincture. At the beginning of the process, a blue color (starch) is obtained, then, as the starch is saccharified, it is replaced by purple, orange and finally yellow (all the starch has passed into sugars and dextrin).
To establish that all the dextrin has also passed into the sugars, a test is made with alcohol. To do this, take a sample of a transparent filtered solution into a test tube or glass, add a 10-fold volume of 96% ethyl alcohol. If a precipitate precipitates, you must continue heating, if there is no precipitate, this means that all the dextrin has passed into sugar and the solution must be cooled.
Sulfuric acid precipitation
After saccharification, sulfuric acid must be completely removed from the syrup. For this purpose, finely ground dry chalk is added. Per 100 masses. parts of sulfuric acid, you need to take 140-150 mass. parts of chalk.
Sulfuric acid reacts with chalk to form calcium sulfate, which precipitates. The addition of chalk should be carried out in small portions, with thorough mixing.
Excess chalk should be avoided: as soon as the sample from the kettle stops staining the blue litmus paper red, the addition of chalk should be stopped.
Sediment separation
When the precipitation is over, the liquid is left alone for 10-15 hours and then carefully drained from the thick sediment. You can use a siphon to drain the liquid.
To obtain a good product, it is often practiced to add charcoal to the hot solution of the product in an amount of 2-3% by weight of the dry starch taken. After adding coal, the solution is boiled for 10-15 minutes, and then the heating is stopped and allowed to settle for several hours. After settling, the solution is filtered off.
Evaporation of the solution
Evaporation is carried out in a water bath to avoid product burning.
Treacle is produced in two varieties: caramel and jam. The first one should be as colorless as possible and not darken when heated to 145 degrees. It should not contain any impurities, cross dextrins and glucose.
Boiling sugar
To obtain hard sugar, molasses must be subjected to further evaporation.
The purer the molasses, the more difficult it is for the water to evaporate. The molasses can overheat and boil in jerks and the product can burn. Therefore, boiling is best done under reduced pressure in vacuum apparatus.
Evaporation is continued until the syrup turns into a thick mass and begins to crystallize. Then it is poured into a vat with a tap at the bottom and a second lattice bottom at a distance of 10-15 cm from the first. A canvas is placed on the lattice bottom, and the molasses left over from the crystallization of sugar passes through this canvas. The molasses is drained through the tap, and the hardened sugar is broken into pieces and dried in a dry, warm place.
If it is necessary to obtain a harder sugar, it is recrystallized in a very small amount of water.
Sometimes ultramarine was added to the sugar for whiteness (for 40 kg - 1 g of ultramarine).
By adding fruit essence and food colors to sugar, you can get "fruit sugar".

Yes, I want to make it at home, otherwise it doesn't hurt to replace the sugar ratio in recipes, then hunting - I want to try the recipe "with an original taste"

Lord ... What starch? What sulfuric acid and leaded vats ???

Do you have a sugar factory or bakery in your village or regional center? Buy a bottle of champagne (box, etc. - depending on the required amount of molasses) and prepare an empty container. Call the technologist at the plant and say that, they say, I bought a bread maker, I want to bake bread with molasses, I need a good food, will you change it for champagne 1: 2? And that's it!
... When you arrive, the frozen technologist will already be waiting for you at the entrance ...

[The rate of absorption of carbohydrates is usually expressed through the so-called glycemic index.]

Despite the tantrum caused by nutritionists in the late 60s about the harmfulness of sugar, this product still has not disappeared from our diet.Rather, we should talk about sugars, since there are several of them. We will try to find out where these such pleasant substances are contained, and how real the fight against them is. By the way, is any sugar really that bad? After all, they are used in sports nutrition, and not without success. Let's figure it out ...

The family of sugars, or "simple carbohydrates" as they are often called, include glucose, fructose, sucrose (table sugar), lactose (milk sugar), maltose (malt sugar), stachyose (found in legumes), galactose, and trehalose ( mushroom sugar). Of these, the first four are directly nutritional.

Stachyose and trehalose are mostly known to be sources of gastrointestinal distress in those whose bodies are unable to handle these substances. Therefore, it makes sense for us to dwell in detail on those sugars that we come across closely.

As you know, carbohydrates are the main source of energy in muscles. For the formation of muscle "fuel" - glycogen - it is necessary to enter the body of glucose due to the breakdown of carbohydrates from food. Further, glycogen, as necessary, turns into the same glucose and feeds not only muscle cells, but also the brain. You see what a healthy sugar ...

The rate of absorption of carbohydrates is usually expressed through the so-called glycemic index. In some cases white bread is taken for 100, and in others - glucose. The higher the glycemic index, the faster the blood glucose level rises after taking sugar. This causes the pancreas to release insulin, which carries glucose into the tissues. Too large an influx of sugars leads to the fact that some of them are transferred to adipose tissue and there turns into fat (so to speak, in reserve, which is not necessary for everyone). On the other hand, high-glycemic carbohydrates are absorbed faster, that is, they provide a quick influx of energy.

Hence the recommendations - by the way, not entirely justified - to consume sugar before intensive training. Several years ago, research was conducted to find out what is the best pre-workout energy boost. To do this, one group of subjects was given sugar before training, and the other - raisins. Sugar intake showed a rapid but short-term increase in energy levels, while those who took raisins showed significantly lower but more consistent energy gains. Therefore, it is recommended to take raisins half an hour to an hour before training. Some people use sports drinks that are rich in simple sugars and relatively complex carbohydrates, which results in a more "stretched" peak in glucose levels.

Unfortunately, there is also another side. Disorders in the work of the pancreas, which secretes insulin, and in the body's response to it, affect the absorption of sugars. In diabetes, insulin is either not released in the right amounts (type 1 diabetes), or does not have the desired effect due to a lack of receptors (type 2 diabetes). In the first case, insulin injections are used, in the second, very complex methods that depend on the cause of the disease.

Insulin type 1 can be triggered by an excess of carbohydrates. Here is one of the reasons why sugar is declared a "white death".

Sucrose, or our usual sugar, is a disaccharide, that is, its molecule is composed of ring-shaped glucose and fructose molecules connected to each other. It is the most common food component, although sucrose is not very common in nature.

It is sucrose that causes the greatest indignation of the diet guru. It also provokes obesity, and does not provide the body with useful calories, but only "empty" ones (mostly "empty" calories are obtained from alcohol-containing products), and is harmful for diabetics. So, in relation to white bread, the glycemic index of sucrose is 89, and in relation to glucose - only 58. Therefore, the claims that sugar calories are "empty" and are only stored as fat are greatly exaggerated. That's about diabetes, alas, the truth. For a diabetic, sucrose is a poison.And for a person with a normally functioning hormonal system, small amounts of sucrose may even be beneficial.

Another accusation against sucrose is its involvement in tooth decay. Of course, there is such a sin, but only if used excessively. A small amount of sugar in pastries is even beneficial as it improves the taste and texture of the dough.

Glucose - the most common component of various berries. It is a simple sugar, that is, its molecule contains one ring. Glucose is less sweet than sucrose, but it has a higher glycemic index (138 relative to white bread).

Therefore, it is more likely to be converted into fat because it causes a sharp rise in blood sugar levels. On the other hand, this makes glucose the most valuable source of "fast energy". Unfortunately, the surge can be followed by a decline, fraught with hypoglycemic coma (loss of consciousness due to insufficient supply of sugar to the brain; this also happens when the bodybuilder injects himself with insulin) and the development of diabetes.

Fructose found in a wide variety of fruits and honey, as well as the so-called "inverse syrups". Due to its low glycemic index (31 in relation to white bread) and strong sweetness, it has long been considered an alternative to sucrose. In addition, the absorption of fructose does not require the participation of insulin, at least initially. Hence, it can sometimes be used for diabetes. As a source of "fast" energy, fructose is ineffective.

Alas, scientific studies have shown that fructose is not all right. It provides the same 4 calories per gram as other sugars and does not help control food intake. Her teeth are destroyed in the same way. When fructose is abused, adverse changes in the lipid composition of the blood are possible. In short, not sugar, pardon the pun.

Lactose, or milk sugar, is found in milk and dairy products. It is also found in poorly refined milk proteins. The glycemic index for white bread for her is 69, that is, lower than that of sucrose, but higher than that of fructose. In addition, about 5 percent of the adult population has problems with the lack of an enzyme that breaks down lactose. The problem with harmful effects on teeth is the same as with sucrose.

Maltose - one of the main simple sugars in some types of molasses. It is also found in beer, but there is not much of it. The glycemic index of maltose in relation to white bread is 152. As you already understood, there is no point in replacing ordinary sugar with it, and it will be a little expensive.

Sugar substitutes: what they can and cannot

In the wake of sugar phobia, a wide variety of substitutes began to appear. One of them, in fact, was invented at the beginning of the century. Saccharin (aka Sweet'n'Low, Sprinkle Sweet, Twin, Sweet 10) was made by the Germans, and during both world wars it was very popular. A shitty sweetener with a bitter taste, also suspected of carcinogenicity. However, it is still in production today, as is the structurally similar acesulfame K (Sunette, Sweet One). Products made with these substances are much worse in texture and taste than "sugar" ones. I do not recommend it very much.

Xylitol and sorbitol - natural polyhydric alcohols - at one time were considered as the main sugar substitutes for diabetes. They are also high in calories, but they are absorbed more slowly than sucrose and do not cause tooth decay. Unfortunately, the use of these drugs, as well as the related mannitol, is complicated by a number of circumstances.

Large doses of polyhydric alcohols can cause diarrhea. It is very difficult to use them in the manufacture of confectionery products because the heat causes rapid decomposition. Sometimes there is an individual intolerance. Now, neither xylitol nor sorbitol is included in the arsenal of the fight against diabetes in the same way.

Huge hopes were pinned on glucose-fructose syrups, which are close to honey in composition. They have learned to make them in large quantities and put them wherever possible.Alas, even if such a syrup is fortified with fructose, it cannot become a complete sugar substitute for diabetes. Its only advantage is its relative cheapness.

The most popular sugar substitute now is aspartame (NutraSweet, Equal). It is a dipeptide composed of aspartic acid and phenylalanine with a methyl group attached to the end. It is sweet enough, almost no calories, but it is destroyed when heated, and therefore unsuitable for confectionery. In addition, for those who suffer from phenylketonuria (a disease accompanied by a violation of the metabolism of phenylalanine), aspartame is contraindicated.

Honey contains glucose, fructose, sucrose and various biologically active substances. It is often used for medicinal purposes, especially in traditional medicine. Alas, honey has many of the disadvantages of simple sugars and is not very beneficial for diabetes. In addition, some of its ingredients cause allergies, and babies under 1 should not be given honey at all.

Conclusions? Alas, there is still no real alternative to the "white sweet death". It remains only to observe moderation. In principle, sugar can be partially replaced by dried fruits, especially raisins, prunes and dried apricots. They are also used as products of increased energy value in the nutrition of athletes and people working in extreme conditions. Chocolate, honey and condensed milk are used for the same purposes. In all of the products mentioned here, sugars are combined with protein, fat and / or biologically active substances. By the way, fat and protein lower the glycemic index of carbohydrates while increasing nutritional value.

If you want, you can do without pure sugars altogether and still be much healthier. I myself have been drinking tea without sugar for a long time, occasionally I consume honey and chocolate, very rarely condensed milk. By doing so, you will save your body and at the same time be able to use the main property of sugars - the ability to give a quick burst of energy.

If after reading this article, the word "sugar" has become strongly negative in you, try to read it again. Because sugar is not so terrible if consumed wisely. You can advise you to choose the optimal combination of sugar and products that can successfully replace it.

The address of this article on the Internet: 🔗

I would not advise you to get involved in fructose - recently there were publications of sl. character:
Unfortunately, vegetable sweeteners may not be harmless or convenient to use. Fructose (fruit sugar), is the sweetest of natural sugars, its sweetness is 1.7 to sugar. It is also high in calories like sugar, and therefore cannot be called a dietary product. Moreover, a number of experts associate the obesity epidemic in the United States with the use of fructose.
USA: sugar substitutes are responsible for being overweight
The overweight epidemic in the United States is linked to the use of fructose-based sugar substitutes in the food industry. This statement was made by scientists from Louisiana State University.
According to their data, a significant proportion of new cases of overweight and obesity are attributed to the consumption of foods high in fructose (which, incidentally, now accounts for about 40% of all food items in the United States). Thanks to these sweeteners, a person gets at least 130 extra calories during the day (and lovers of sugary carbonated drinks - up to 310 calories), which turn into extra pounds.
“We believe that the use of fructose sweeteners is one of the leading, if not the main cause of, the epidemic of overweight,” Dr. George Bray, head of the study, told AFP. “Therefore, until they are replaced less high-calorie substances, people simply cannot lose weight. "
The study's findings appeared in the April issue of the American Journal of Clinical Nutrition.
Source News.

According to the Clinic of Endocrinology, MMA. IM Sechenov, the use of fructose, in some cases, can lead to toxic liver damage.

A source:

[Sucrose]

glycemic index Sucrose - 89, in relation to white bread
at Glucose higher glycemic index, 138 in relation to white bread.
Have Fructose low glycemic index, 31 in relation to white bread.
Have Lactose her glycemic index for white bread is 69.
Glycemic index Maltose in relation to white bread - 152.

So draw conclusions for yourself.
But, despite the low GI of fructose, it has other disadvantages (read the article).

In the end, everything is bad! Of all the evils, you must choose the least!
And he is careful about the use of sugar in any form!

In general: to each - his own!

It all depends on the person's constitution and susceptibility to different foods!

Eat for health, and do not go into your body unnecessarily.

And if you really want to delve into it, your beloved - first consult with your doctor and nutritionist. Only at first it is advisable to pass tests, including hormones. And then sit with the doctor at the same table and talk eye to eye and ask him questions and get answers based on your personal health and analyzes.

This is much more effective and useful than consulting on all sites in a row and following recommendations and advice when visiting sites.
It is much easier to harm the body than to treat it later.

I wrote emotionally, sorry - but this is my opinion about food consumption.

Crumb, this is my sugar with a toffee flavor

Weighing measures see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0
Replacing sugar with fructose and honey can be done in the same amount.

I don’t know which topic is better suited to this question, or to about "aging". I would like to ask you about glucose in ampoules (40% 10ml), if this ampoule is added to the dough (for 500g of flour), then what should you do with sugar / honey / molasses? Reduce or not put at all?

You should not add a lot of glucose, for 500 grams of flour, no more than 5 mg is enough. or 1/2 ampoule, see dosage on ampoule.

You can add together with glucose and sugar, in proportions as usual 1-3 tbsp. l. for 500 grams of flour, the bread will not be sweet.

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Experts consider stevioside to be the best sweetener in the world and especially recommend to people who are overweight, high cholesterol and high blood sugar! Of course, stevioside is simply not replaceable in the complex treatment and prevention of diabetes.

After reading positive reviews about stevioside, I bought a whole kilogram at once, because it is so much cheaper ... The result - I scold myself for greed and laziness. I thought that Stevioside would not have the specific taste inherent in stevia itself ... Alas, the taste of this substitute does not differ from stevia ... But since the taste is a personal matter, then advice, do not make my mistake. First, take a small bottle for a sample ... My kilogram lies practically without use ...

[lega]

lega , it’s in vain that you talk about stevioside

It is 180 times sweeter than sugar, which is why if you shift it too much, this concentration tastes bitter. If you overdo it a little - the taste is cold-metallic
No need to sprinkle it with spoons, and everything will be fine.

All recipes for diet baking, desserts, sweets, truffles are based on stevia extract - stevioside.

My usual dose for muffin baking for 500 g of dough is no more than 2/3 of a teaspoon

The taste is not intensely sweet, but moderately sweet or sweetish.
Another difference between stevia / stevioside is that it is felt most intensely in the mouth not when biting off the first piece, but as an aftertaste.

[lega]

lega , it’s in vain that you talk about stevioside

It is 180 times sweeter than sugar, which is why if you shift it too much, this concentration tastes bitter.If you overdo it a little - the taste is cold-metallic
No need to sprinkle it with spoons, and everything will be fine.

Alexandra, I don’t scold him, it’s just that this taste repels the whole hunt for me in coffee with milk. What makes you think that I spoons it? At the very tip of a teaspoon ... if you evaluate by volume, then no more than a sugar substitute tablet, that is, even savory, but I still smell the taste .. And this is not bitterness, but a specific taste ... Maybe if what to do with the berries, then it will not be felt ... I am going to do something of this kind, then I will understand .. and in tea or coffee ... beeeh.

[lega]

I do not recommend it in tablets, it really tastes very disgusting, regardless of the amount

lega, I constantly bake and until summer I made sweets, wore them to work - there I have people who have nothing to do with diets, for whom the most exquisite treats are available (both for health and for wallet), they take it apart into a fight.
The taste of stevioside does not bother anyone. Yes, it won't be cloyingly sweet. But it always turns out tasty.
And if you shift it a little, I can clearly feel the most unpleasant taste.

But I tried tea-coffee once with stevia and it doesn't taste good to me. It tastes good to me just tea and just coffee, even with milk, even without. For many years I have been drinking tea without sugar or sweetener, and I have been relearning coffee when I got sick with diabetes. It took exactly 3 days to get used to and love the natural taste of coffee.

[Ritochka]

I recently bought brown natural sugar in Auchan. Nowhere else is there natural, in the Metro too. There is sugar dyed with molasses, passed off as natural brown.

Ritochka, honey, tell me please, how do you distinguish it?

But I have not tried this, too, not natural?

For sweets on a note: