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Visa fullständig version : Sockeralkohol = Kolhydrat?


Windstalker
2008-03-13, 22:30
Är sockeralkoholer kolhydrater eller innehåller dom kolhydrater? Eller har dom inget alls med varandra att göra?

WHITEFOLKS
2008-03-13, 22:32
Enligt de som gör bars så är de inte "impact carbs" iaf :D och alla vet ju att kosttillskottsföretag = sanning.

Exdiaq
2008-03-13, 22:34
Hade samma fråga för någon månad sen och fick ett väldigt bra svar, synd att man inte kommer ihåg vad svaret var nu bara

Scratch89
2008-03-13, 23:10
Nej, sockeralkoholer är inte kolhydrater. Rent kemiskt sett så tillhör de alkoholerna.

Animalistic
2008-03-13, 23:16
men de utgör väl liknande kalorimängd som vanligt socker?
(kanske offtopic, ledsen isf)

Scratch89
2008-03-13, 23:24
Sockeralkoholer ger ungefär 2,4 kcal per gram, socker ger 4,1. Hälften då, ungefär.
Sockeralkoholer ska inte fungera som energireducerande ämnen, utan används primärt till folk som av olika anledningar inte kan äta socker, t.ex diabetiker. Ett högt intag av sockeralkoholer har, som många redan har fått erfara, en laxerande verkan. Det beror på att sockeralkoholer bryts inte bryts ner ordentligt och då håller kvar vatten i tarmen.

Mental
2008-03-13, 23:42
Sockeralkoholer ger ungefär 2,4 kcal per gram, socker ger 4,1. Hälften då, ungefär.
Sockeralkoholer ska inte fungera som energireducerande ämnen, utan används primärt till folk som av olika anledningar inte kan äta socker, t.ex diabetiker. Ett högt intag av sockeralkoholer har, som många redan har fått erfara, en laxerande verkan. Det beror på att sockeralkoholer bryts inte bryts ner ordentligt och då håller kvar vatten i tarmen.

Kan ju även vara av intresse som koncistensgivare och sötmareducerare osv.

Scratch89
2008-03-13, 23:44
Kan ju även vara av intresse som koncistensgivare och sötmareducerare osv.

Ja, jo, men det jag ville få fram är att godis med sockeralkoholer inte är det bästa valet om man vill äta godis men samtidigt är på diet, eller liknande. Gå ner i vikt gör man, men det är inte på ett roligt sätt. :D

Prankie
2008-03-14, 01:26
jag är levande bevis för sorbitols inverkan på magen efter 2 paket 35gr fishermansfriend. :cryout:

Eddie Vedder
2008-03-14, 05:35
Kan tillägga att den främsta fördelen med sockeralkoholer som substitut till socker inte har med kalorimängd att göra utan tandhälsan.

zowie
2008-03-14, 07:42
sockeralkohol = kolhydrat!


http://www.ific.org/publications/factsheets/sugaralcoholfs.cfm
Sugar Alcohols Fact Sheet
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December 2006

BACKGROUND
Sugar alcohols or polyols, as they are also called, are sugar replacers and have a long history of use in a wide variety of foods. Recent technical advances have added to the range of sugar alcohols available for food use and expanded the applications of these sugar replacers in diet and health-oriented foods. They have been found useful in sugar-free and reduced-sugar products, in foods intended for individuals with diabetes, and most recently in new products developed for carbohydrate controlled eating plans.

Sugar alcohols are neither sugars nor alcohols. They are carbohydrates with a chemical structure that partially resembles sugar and partially resembles alcohol, but they don’t contain ethanol as alcoholic beverages do. They are incompletely absorbed and metabolized by the body, and consequently contribute fewer calories than most sugars. The commonly used sugar alcohols include sorbitol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, erythritol, isomalt and hydrogenated starch hydrolysates. Their calorie content ranges from .02 to 3 calories per gram compared to 4 calories per gram for sucrose or other sugars. Most sugar alcohols are less sweet than sucrose; maltitol and xylitol are about as sweet as sucrose.

Sugar alcohols occur naturally in a wide variety of fruits and vegetables, but are commercially produced from other carbohydrates such as sucrose, glucose, and starch. Along with adding a sweet taste, polyols (sugar alcohols) perform a variety of functions such as adding bulk and texture, providing a cooling effect or taste, inhibiting the browning that occurs during heating and retaining moisture in foods. Polyols neither prevent nor cause browning.

FORMS OF SUGAR ALCOHOLS

The table below shows commonly used sugar alcohols along with some of their food applications. The relative sweetness value fluctuates due to the fact that sweetness will vary depending on the product in which the polyol is used. Manufacturers frequently use sugar alcohols in combination with other polyols and with nutritive (caloric) sweeteners to attain the desired taste and sweetness level.

Polyols can be classified by chemical structure as monosaccharide-derived (e.g., sorbitol, mannitol, xylitol, erythritol), disaccharide-derived (e.g., isomalt, lactitol, maltitol), or polysaccharide-derived mixtures (e.g., maltitol syrup, hydrogenated starch hydrolysates [HSH]). The polyols shown in the Table are regulated by the Food and Drug Administration as either GRAS (Generally Recognized As Safe) or approved food additives.1

SUGAR ALCOHOLS AND HEALTH

Metabolism
Sugar alcohols are slowly and incompletely absorbed from the small intestine into the blood. Once absorbed they are converted to energy by processes that require little or no insulin. Some of the sugar alcohol is not absorbed into the blood. These pass through the small intestine and are fermented by bacteria in the large intestine. Thus, overconsumption may produce abdominal gas and discomfort in some individuals.2 Total daily consumption should be considered since it is the total intake that may primarily drive GI disturbance or laxative effects. As a result, foods that contain certain sugar alcohols and that are likely to be eaten in amounts that could produce such an effect must bear the statement “Excess consumption may have a laxative effect.” The American Dietetic Association advises that greater than 50g/day of sorbitol or greater than 20g/day of mannitol “may cause diarrhea.”1

Given the increasing availability of polyolsweetened foods due to the expanded number of lowcarbohydrate foods, the total daily intake needs to be considered since it is the total intake that may primarily drive laxative effects. Other important factors to consider include the time of day consumed, the amount eaten in one sitting, type of food, individual response, and adaptation over time. Finally, if you eat a product containing large amounts of polyols for breakfast on an empty stomach, you will probably experience a different effect than consuming the same product later in the day with a fuller stomach.

Diabetic Diets
The primary goal for nutritional management of diabetes is to maintain near-normal blood glucose levels. Due to their incomplete absorption, the polyol sweeteners may be useful in diabetic diets. The American Diabetes Association notes that “the total amount of carbohydrate in meals or snack is more important than the source or type.”3 People with diabetes should consult their physician, dietitian or other health professional about incorporating sugar alcohols into their daily meal plans.

An American Dietetic Association publication recommends that persons with diabetes managing their blood sugars using the carbohydrate counting method “count half of the grams of sugar alcohol as carbohydrates since half of the sugar alcohol on average is digested.”4

Reduced Calorie and Low Carbohydrate Diets
Because of their lower energy density (calories per gram) the replacement of other carbohydrates with sugar alcohols can reduce the energy density of food products and could play a useful role in weight management. Polyols also may have a role in reducing the overall glycemic challenge of the diet. Presently, researchers have no conclusive evidence that glycemic index is related to weight control.5

Health experts advise that excessive energy intake in any form leads to weight gain. Consumers should consider the total calorie content of the diet and should avoid over consumption of all foods including those containing sugar alcohols.

Tooth Decay
Sugar alcohols are not acted upon by bacteria in the mouth, and therefore do not cause tooth decay.2 Xylitol has been found to inhibit oral bacteria, and is often used in sugarless mints and chewing gums for this reason. The Food and Drug Administration authorizes the use of a health claim in food labeling that sugar alcohols do not promote tooth decay.

LABELING

Consumers interested in the polyol content of foods can find relevant information in several places on the food label.

Ingredient List:
The ingredient list will show the individual name of each polyol the product contains.

Nutrition Facts Panel:
The Nutrition Facts panel shows the total carbohydrate content of a food that includes the amount of any sugar alcohols in the product. The manufacturer may also declare voluntarily the number of grams of polyols in a serving of the product. If the product label uses the terms “sugar free” or “no added sugar,” the polyol content must be declared separately under carbohydrates in the Nutrition Facts panel. If the product contains more than one polyol, the Nutrition Facts panel must use the term “sugar alcohol.”

Principal Display Panel:
Consumers may see relatively new phrases such as “net carb,” “low carb,” or “impact carb” on the principal display panel of some products. These terms are not defined by the Food and Drug Administration. Generally, food manufacturers calculate “net carbohydrates” by subtracting the grams of fiber and sugar alcohols from the total carbohydrates.

Much like dietary fiber, even though sugar alcohols are technically carbohydrates, they have a lower energy density (calories per gram), because of their incomplete absorption and therefore, shouldn’t be counted as part of total carbohydrates.6 This rationale is being debated in the scientific community.

The Bottom Line
An increasing variety of polyol-containing foods is appearing on supermarket shelves. Appropriately used, these products may have a role in weight management and in eating plans for people with diabetes. Long-term benefits have not been established for sugar alcohols and further research is needed to document their health effects. Sugar alcohols and foods containing them should be consumed as part of an overall healthy eating plan, such as that outlined by the Dietary Guidelines for Americans.

Sverker
2008-03-14, 18:52
Mycket text för något som vi alla har läst om det på kemin i grundskolan.

Kolhydrater är aldehyder eller ketoner ( läs fruktos ). En aldehyd kan reduceras till en alkohol eller oxideras till en syra.
Kroppen kan lätt både reducera och oxidera olika alkoholer och aldehyder.


Tar vi bara upp sockeralkoholen kan vi lätt omsätta den som energi.