When it comes to pasta sauce and condiments, tomato-based sauces and ketchup are two popular choices in Australian households. Both are incredibly versatile and can add a burst of flavour to your favourite dishes (plus, kids tend to love it on everything).
Isomaltose is a lesser-known member of the carbohydrate family. As a disaccharide composed of two glucose molecules linked by an α-1,6-glycosidic bond, isomaltose has some distinct characteristics. For example, Isomaltose has different digestibility properties than other sugars like maltose. It can have a slower absorption rate, leading to a slower and more controlled release of glucose into our bloodstream, and it does not contribute to tooth decay and for these reasons has been used as an alternative sweetener. Isomaltulose is an approved sweetener in many countries including Australia and New Zealand.
The human body has many intricate metabolic processes to utilise various sugars, including glucose and fructose, for energy to fuel our daily lives. Whilst glucose is the primary energy source for most of our cells, fructose also serves as an essential substrate for various metabolic pathways in our bodies. One intriguing aspect of our body's sugar metabolism is the liver's preference for fructose over glucose. We explore the biochemical mechanisms behind the liver's preference for fructose and touch on the physiological significance of this phenomenon.
When it comes to sugar substitutes, erythritol has become a popular option for those who crave sweetness without the calories associated with many natural sugars. But what exactly is erythritol, and how does it measure up to traditional table sugar nutritionally?
This article explores the sweetener erythritol, its production, chemical composition and its place in the world of sweeteners.
Caramelisation is a fascinating culinary process that can add depth and complexity to your favourite dishes, turning ordinary ingredients into rich, flavourful delights. But what happens to the sugar content of a dish during caramelisation?
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