According to GB28050-20 1 1 National Food Safety Standard General Rules for Nutrition Labeling in prepackaged foods, "sugar-free or sugar-free" means that the sugar content of solid or liquid food is not higher than 0.5g per 100g or 100ml.
The internationally accepted concept is that sucrose and sugar from starch hydrolysate cannot be added to sugar-free foods, including glucose, maltose, fructose, starch syrup, glucose syrup, fructose syrup and so on. However, it must contain substitutes corresponding to sugar. Generally, sugar alcohols or oligosaccharides are used as sweeteners, which can replace sucrose without raising blood sugar.
Key points of purchasing sugar-free powder:
1, choose sugar-free foods produced by larger manufacturers, because large manufacturers will respect the opinions of nutrition experts when making ingredients. If the production is standardized, the feeding will be more accurate. Secondly, what is the sugar content of the main raw materials for making sugar-free food? You need to check the food ingredients list to see what the glycemic index of the main raw materials in the ingredients of sugar-free foods is.
2. Choosing sugar-free products depends not only on whether it is marked with the words "sugar-free food", but also on its ingredient list, to see which sweetener is used to replace the relevant sugar, and it cannot be eaten blindly, because it may contain other sugars such as glucose.
Be careful when choosing sugar-free food. Although some foods are marked as "sucrose-free", their ingredients list is marked with white sugar or glucose. In fact, sucrose and white sugar are the same thing, but they are called differently. Others use edible sugar and saccharin instead of sucrose, and the essence is to change the soup without changing the medicine. Consumers play some word games and try to pretend to be sugar-free food.
When choosing sugar-free food, we must pay attention to what is written on the food label and how to interpret the specific nutritional indicators.
5. In addition to energy, core nutrients (protein, fat, carbohydrates and sodium, etc. ) is also the content that must be marked on the nutrition label. In addition, according to the "Detailed Rules for the Implementation of Quality and Safety of Food Production and Processing Enterprises", the food subject to the market access system for food quality and safety must be printed and affixed with the QS mark on its packaging or logo before leaving the factory, and it may not be sold without the QS mark.