Sugar-free foods may contain starch hydrolysate as a source of sweetness, that is, starch syrup, fructose syrup, maltose and so on. These syrups raise blood sugar and convert it into energy faster than sucrose. Most sugar-free products in China use high-efficiency sweeteners, especially synthetic sweeteners, such as acesulfame, sodium cyclamate, saccharin and aspartame. These things are hundreds of times sweeter than sucrose. Then, as in the original formula, 40 grams of sucrose should be added to 100 grams of product, and now only a few grams of sweetener is enough. What do you use to make up the paper? Generally speaking, starch, starch hydrolysate or dextrin are mostly used for filling. These carbohydrates are hydrolyzed by amylase in human body, and finally glucose is generated, which is decomposed into carbon dioxide and water to release energy.
In a broad sense, both flour and starch are carbohydrates, that is, "sugar". Snacks also add a lot of fat to increase the taste, which is very sweet. In particular, pastry with crispy layer uses shortening, which is an artificial hydrogenated vegetable oil, which hydrogenates liquid vegetable oil into solid, that is, a time bomb, which directly changes the structure of cell membrane, accumulates fat on blood vessel wall, increases low-density lipoprotein, reduces high-density lipoprotein and increases bad cholesterol, which is directly related to cardiovascular disease and stroke.
A 100g sugar-free snack contains 60g of carbohydrate, 30g of fat, 5g of protein and a little water. If parents are overweight, obese and diabetic, eating a snack will not only increase blood sugar, but also have 530 calories, which is equivalent to eating an extra meal. If they often eat these sugar-free snacks, they will only get fatter and weaker.