Sucrose fatty acid esterWill it raise blood sugar?

Sucrose ester, also known as sucrose fatty acid ester, is a food additive that only appears when various sugars are added to milk. As long as the milk is purchased from a regular supermarket, it is safe for babies to consume. Pay attention to a balanced diet for children, including vegetables, fruits, eggs, milk, legumes, lean meat, and animal organs. Buy medicine, drink more water, maintain a regular schedule, ensure adequate sleep, and engage in appropriate outdoor activities to enhance children's physical fitness. So, will sucrose fatty acid ester raise blood sugar?

Will sucrose fatty acid ester raise blood sugar?

A small amount of sucrose fatty acid ester intake generally does not lead to an increase in blood sugar levels. However, if a large amount is consumed, it usually results in elevated blood sugar. Therefore, diabetic patients should be cautious about consuming such substances to avoid adverse effects on disease control.

After being ingested by the body, sucrose fatty acid ester can be hydrolyzed to produce sucrose and fatty acids. Sucrose is broken down into glucose and fructose in the body, which can raise blood sugar levels. If only a small amount is consumed, it is usually metabolized and does not have a serious impact on the body. However, if a large amount is consumed over a long period, due to the high sugar content, it may not be easily metabolized and can lead to a significant increase in blood sugar. This may cause metabolic disorders in the body, resulting in adverse health effects. Diabetic patients should be particularly cautious, as it can lead to elevated blood sugar and worsen their condition.

What are the functional properties of sucrose ester?

Dispersing action of sucrose ester:

Sucrose ester can adsorb onto solid particles in the dispersed phase, allowing the solid particles to disperse evenly and not easily settle. Sucrose ester plays a very important role in the production of solid beverages, liquid beverages, and foods that are prone to sugar crystallization. Specifically, these foods include chocolate, whipped cream, etc. The usage amount of sucrose ester is 0.3%-2.5%.

Sucrose ester can improve the mouthfeel of food: In the beverage production process, sucrose ester has good emulsifying and dispersing properties, and it has no off-flavors that would negatively affect the beverage's flavor. The use of sucrose ester in beverages makes them feel smooth and tasteless when swallowed.

Sucrose ester can improve the properties of starch:

Sucrose ester can enter the helical structure of starch, and the fatty groups in sucrose ester can form complexes with starch, giving rice and flour products a good texture and preventing starch aging. Sucrose ester can also be used as an antifreeze agent for frozen dough. Adding sucrose ester to frozen dough can control the moisture content of the flour products, enhance the anti-aging properties of the dough, and extend the shelf life of the products. In the production of flour products, the usage amount of sucrose ester is 0.2% to 1.0% of the flour.

Antibacterial action of sucrose ester: In the beverage production process, sucrose ester not only acts as an emulsifier but also achieves antibacterial effects. Sucrose fatty acid ester is mainly used in industries such as food, sugar production, pharmaceuticals, daily chemicals, fine chemicals, textiles, and fruit and vegetable preservation.