Treat sweeteners scientifically

Treat sweeteners scientifically

Humans have a long history of sweet flavors.
"All (or almost all) mammals like sweet flavors. Milk, including human milk, is sweet-tasting, or almost invariably associated with sweetness." In his book Sweetness and Power, the British scholar Seamus reveals how sugar went from being a luxury item to becoming progressively more popular. At that time, sugar cane plantations throughout the colonies were constantly delivering sweetness to all corners of the world, and the sugar industry became one of the pillar industries of modern capitalist development.

In the 19th century, the chemical industry flourished, providing new solutions for mankind's pursuit of sweetness. 1879, two researchers from Johns Hopkins University, Lemelson and Fahlberg, jointly published a paper introducing a substance called "phthaloylsulfonimide" and its synthesis method. "Another name for this substance is saccharin.

The story behind the discovery of saccharin is very interesting. One day after the experiment, Fahlberg did not wash his hands and went to eat, his mouth suddenly felt a distinct sweet taste, so he returned to the laboratory to search, and finally found the residual sweet substance, and later and the laboratory supervisor Lemsen cooperative research, jointly published a paper. Thus, the world's first artificial sweetener, so "accidentally" developed.

This inadvertent discovery had a huge impact on the food industry in the future. The sweetness of saccharin is 300 to 500 times that of sucrose, but the cost is only 1/10, and almost not involved in the body's metabolism, so it quickly became popular. At the same time, the research and development of other sweeteners also made great strides. 1937, sweetener was invented, with a sweetness of 30-50 times that of sucrose; 1965, aspartame was invented, with a sweetness of about 200 times that of sucrose; 1967, acesulfame was invented, with a sweetness of about 200 times that of sucrose; 1976, sucralose was invented, with a sweetness of 600 times that of sucrose; and 1993, the world's sweetest artificial sweetener was invented, with a sweetness of about 1.5 times that of sucrose. The world's sweetest artificial sweetener Nutria was invented, the sweetness of sucrose 7,000 to 13,000 times ...... and their "predecessor" saccharin similar to these artificial sweeteners, there is no shortage of artificial sweeteners, like saccharin, belongs to the scientists of the windfall.

With the rapid development of chemical technology, xylitol, erythritol and other natural sweeteners have also been refined by scientists from a variety of natural substances, enriching the sweetener family.

After more than 100 years of development, the current number of sweeteners has been considerable, the classification of its different ways: according to the source can be divided into natural sweeteners and artificial sweeteners; according to the sweetness can be divided into low times sweeteners and high times sweeteners; according to the nutritional value can be divided into nutritive sweeteners and non-nutritive sweeteners ...... different kinds of sweeteners Different types of sweeteners have different chemical properties and are suitable for different kinds of food processing, and can produce different sweet taste when mixed with each other, enriching the stimulation of people's tongue.

The effects of sweeteners on the human body are not yet known.
As the crystallization of the chemical industry, artificial sweeteners have been the subject of controversy since their inception because of their "safety". In recent years, for example, aspartame has been found in various studies to cause leukemia, lymphoma, liver cancer and other diseases. Previously, artificial sweeteners such as saccharin and sweeteners have also been the subject of controversy over whether they are healthy or not.
As it stands, it may not yet be known exactly what effects sweeteners have on the human body.


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