What sugar is aspartame? There is no name of aspartame in the list of sweeteners approved by the state. The so-called proteoglycan actually refers to aspartame. Aspartame is a compound of two amino acids, which does not contain protein at all (not to say that anything containing amino acids is protein), so its name is not standardized.
Aspartame is a very safe synthetic sweetener. In China's "Hygienic Standard for the Use of Food Additives", aspartame is the only synthetic sweetener with unlimited use, and others have requirements for use.
Is protein sugar harmful to health? Protein sugar is made of granulated sugar, starch syrup and protein or vegetable protein foaming powder, or puffed protein boiled with syrup. This kind of sugar is characterized by loose structure, capillary cross-section, light weight, large volume, delicacy, good plasticity, soft and delicate taste, chewing resistance and lack of elasticity and toughness. The moisture content of aspartame is 5-9%, and the reducing sugar content is18-26%. This is harmless.
The practice of protein sugar is to prepare the materials first, in case there is no time to prepare later, which will lead to the failure of protein sugar production. You need two eggs, a stainless steel basin (without water or oil), an egg beater, a baking tray, oiled paper, sugar, milk powder, starch, a paper bag and a paper mouth.
Take two eggs, separate the egg white from the yolk, and put the egg white into a stainless steel basin without water or oil.
Start beating egg whites. Beat directly with the eggbeater at the highest speed. Add half the sugar until it is coarse, add the rest until it is fine and a little textured, and beat until it is hard and frothy. Even if it is upside down, the pot will not fall off.
Take one and a half spoonfuls of milk powder and three spoonfuls of starch and put them into the beaten egg white. Cut and stir well. This is to preheat the oven at 100 degrees for 5 minutes.
Put the prepared paste into a paper bag and start to extrude the pattern, and squeeze it onto the oiled paper on the baking tray. The size should be uniform to avoid later cooking.
Squeeze the baking tray into the middle layer of the oven, heat it up and down at 100 degrees for 40 minutes, put it in the oven for about 5 minutes after baking, take it out, and take one to see if it is easy to uncover, and bake it if it is not easy to uncover 10 minutes.
Note: Set the temperature and time according to the characteristics of your oven, otherwise it will turn yellow easily.