{"id":4586,"date":"2024-11-25T10:30:06","date_gmt":"2024-11-25T02:30:06","guid":{"rendered":"https:\/\/www.ficchem.com\/?p=4586"},"modified":"2024-11-25T10:30:06","modified_gmt":"2024-11-25T02:30:06","slug":"how-to-eat-healthy-sugar-exploring-the-benefits-of-sucralose","status":"publish","type":"post","link":"https:\/\/www.ficchem.com\/cs\/how-to-eat-healthy-sugar-exploring-the-benefits-of-sucralose\/","title":{"rendered":"Jak j\u00edst zdrav\u00fd cukr: zkoum\u00e1n\u00ed v\u00fdhod sukral\u00f3zy"},"content":{"rendered":"

Suroviny pro v\u00fdrobu sukral\u00f3zy:<\/strong><\/h4>\n

Sukral\u00f3za je um\u011bl\u00e9 sladidlo odvozen\u00e9 z p\u0159\u00edrodn\u00ed sachar\u00f3zy. Sukral\u00f3za vznik\u00e1 chlora\u010dn\u00ed modifikac\u00ed molekuly sachar\u00f3zy, p\u0159i n\u00ed\u017e se t\u0159i hydroxylov\u00e9 skupiny v molekul\u00e1rn\u00ed struktu\u0159e nahrad\u00ed atomy chloru. Tato struktur\u00e1ln\u00ed modifikace j\u00ed d\u00e1v\u00e1 vysok\u00fd stupe\u0148 stability a sladkost, kter\u00e1 daleko p\u0159evy\u0161uje sladkost sachar\u00f3zy, a z\u00e1rove\u0148 nen\u00ed lidsk\u00fdm t\u011blem metabolizov\u00e1na, \u010d\u00edm\u017e dosahuje sv\u00fdch \u201enulov\u00fdch\u201c kalorick\u00fdch vlastnost\u00ed.<\/p>\n

Tento proces nejen zachov\u00e1v\u00e1 p\u0159irozenou sladkost sachar\u00f3zy, ale tak\u00e9 zabra\u0148uje p\u0159\u00edjmu kalori\u00ed, co\u017e je hlavn\u00ed d\u016fvod, pro\u010d se stala zdravou n\u00e1hra\u017ekou cukru.<\/p>\n

\"\"<\/a><\/p>\n

\u0160irok\u00e9 spektrum pou\u017eit\u00ed sukral\u00f3zy:<\/strong><\/h4>\n

D\u00edky sv\u00e9 vynikaj\u00edc\u00ed stabilit\u011b a sladkosti se sukral\u00f3za \u0161iroce pou\u017e\u00edv\u00e1 v potravin\u00e1ch, n\u00e1poj\u00edch a l\u00e9\u010divech:<\/p>\n

    \n
  1. Potravin\u00e1\u0159sk\u00fd pr\u016fmysl<\/strong>:\n
      \n
    1. Pou\u017e\u00edv\u00e1 se do n\u00edzkokalorick\u00fdch dezert\u016f, su\u0161enek, bonbon\u016f a d\u017eem\u016f.<\/li>\n
    2. Dok\u00e1\u017ee udr\u017eet sladkost stabiln\u00ed i p\u0159i pe\u010den\u00ed za vysok\u00fdch teplot a nedegraduje se vlivem tepla.<\/li>\n<\/ol>\n<\/li>\n
    3. N\u00e1pojov\u00fd pr\u016fmysl<\/strong>:\n
        \n
      1. Pou\u017e\u00edv\u00e1 se ve velk\u00e9m mno\u017estv\u00ed v r\u016fzn\u00fdch druz\u00edch n\u00e1poj\u016f bez cukru, jako jsou sycen\u00e9 n\u00e1poje, ovocn\u00e9 \u0161\u0165\u00e1vy a sportovn\u00ed n\u00e1poje.<\/li>\n
      2. \u00da\u010dinn\u011b vylep\u0161uje chu\u0165 a m\u016f\u017ee sn\u00ed\u017eit kalorie.<\/li>\n<\/ol>\n<\/li>\n
      3. Farmaceutick\u00fd obor<\/strong>:\n
          \n
        1. Pou\u017e\u00edv\u00e1 se jako n\u00e1hrada sachar\u00f3zy v potravin\u00e1ch pro diabetiky.<\/li>\n
        2. B\u011b\u017en\u011b se pou\u017e\u00edv\u00e1 v sirupech, \u017ev\u00fdkac\u00edch tablet\u00e1ch a peror\u00e1ln\u00edch tekutin\u00e1ch, aby se zabr\u00e1nilo dal\u0161\u00edmu p\u0159\u00edjmu cukru.<\/li>\n<\/ol>\n<\/li>\n
        3. Dal\u0161\u00ed oblasti<\/strong>:\n
            \n
          1. Pou\u017e\u00edv\u00e1 se jako sladidlo v produktech osobn\u00ed p\u00e9\u010de (nap\u0159. \u017ev\u00fdka\u010dky, zubn\u00ed pasty).<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n

            \"\"<\/a><\/p>\n

            V\u00fdhody sukral\u00f3zy: pro\u010d si ji vybrat?<\/strong><\/h4>\n

            Ve srovn\u00e1n\u00ed s jin\u00fdmi n\u00e1hra\u017ekami cukru na trhu (jako je aspartam, sacharin a xylitol) m\u00e1 sukral\u00f3za vynikaj\u00edc\u00ed vlastnosti:<\/p>\n

              \n
            1. Vysok\u00e1 sladkost<\/strong>Sukral\u00f3za je 600kr\u00e1t slad\u0161\u00ed ne\u017e sachar\u00f3za a k dosa\u017een\u00ed po\u017eadovan\u00e9ho \u00fa\u010dinku je pot\u0159eba jen velmi mal\u00e9 mno\u017estv\u00ed.<\/li>\n
            2. Nula kalori\u00ed<\/strong>Nebude tr\u00e1ven a absorbov\u00e1n lidsk\u00fdm t\u011blem, nepod\u00edl\u00ed se na metabolismu a nem\u00e1 \u017e\u00e1dn\u00fd vliv na hladinu cukru v krvi, je vhodn\u00fd zejm\u00e9na pro diabetiky a lidi, kte\u0159\u00ed cht\u011bj\u00ed zhubnout.<\/li>\n
            3. Stabilita p\u0159i vysok\u00fdch teplot\u00e1ch a v\u016f\u010di kyselin\u00e1m\/alk\u00e1li\u00edm<\/strong>Jin\u00e9 n\u00e1hra\u017eky cukru, jako je aspartam, se snadno rozkl\u00e1daj\u00ed p\u0159i vysok\u00fdch teplot\u00e1ch, co\u017e ovliv\u0148uje chu\u0165 j\u00eddla, zat\u00edmco sukral\u00f3za dok\u00e1\u017ee udr\u017eet sladkost nezm\u011bn\u011bnou p\u0159i pe\u010den\u00ed a zpracov\u00e1n\u00ed.<\/li>\n
            4. Bez pachuti<\/strong>Ve srovn\u00e1n\u00ed se sacharinem nem\u00e1 sukral\u00f3za kovovou pachu\u0165 a jej\u00ed chu\u0165 se bl\u00ed\u017e\u00ed sachar\u00f3ze.<\/li>\n
            5. Vysok\u00e1 bezpe\u010dnost<\/strong>Sukral\u00f3za byla schv\u00e1lena k pou\u017eit\u00ed mnoha autoritativn\u00edmi organizacemi na sv\u011bt\u011b (jako je FDA, WHO, \u00da\u0159ad pro bezpe\u010dnost potravin EU), tak\u017ee o jej\u00ed bezpe\u010dnosti nen\u00ed pochyb.<\/li>\n<\/ol>\n

              \"\"<\/a><\/p>\n

              Z\u00e1v\u011br: ochrana kvality \u017eivota zdravou sladkost\u00ed<\/strong><\/h4>\n

              Volbou sukral\u00f3zy do sv\u00e9ho ka\u017edodenn\u00edho \u017eivota si m\u016f\u017eete vychutnat sladkost bez z\u00e1t\u011b\u017ee, co\u017e umo\u017en\u00ed zdrav\u00ed a chu\u0165 j\u00edt ruku v ruce. Vyzkou\u0161ejte sukral\u00f3zu ji\u017e dnes a za\u010dn\u011bte sv\u016fj zdrav\u00fd a sladk\u00fd \u017eivot!<\/p>\n

              \"\"<\/a><\/p>","protected":false},"excerpt":{"rendered":"

              Suroviny pro v\u00fdrobu sukral\u00f3zy: Sukral\u00f3za je um\u011bl\u00e9 sladidlo z\u00edskan\u00e9 z p\u0159\u00edrodn\u00ed sachar\u00f3zy. Sukral\u00f3za vznik\u00e1 chlora\u010dn\u00ed modifikac\u00ed molekuly sachar\u00f3zy, p\u0159i n\u00ed\u017e se t\u0159i hydroxylov\u00e9 skupiny v molekul\u00e1rn\u00ed struktu\u0159e nahrad\u00ed atomy chloru. Tato strukturn\u00ed modifikace j\u00ed d\u00e1v\u00e1 vysok\u00fd stupe\u0148 stability a sladkost, kter\u00e1 daleko p\u0159evy\u0161uje sladkost sachar\u00f3zy, [\u2026]<\/p>","protected":false},"author":1,"featured_media":4591,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111],"tags":[128,129],"class_list":["post-4586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-product-information","tag-sucralose-production","tag-sweetness"],"acf":[],"yoast_head":"\nHow to eat healthy sugar: exploring the benefits of sucralose - Welcome to FIC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ficchem.com\/cs\/how-to-eat-healthy-sugar-exploring-the-benefits-of-sucralose\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to eat healthy sugar: exploring the benefits of sucralose - Welcome to FIC\" \/>\n<meta property=\"og:description\" content=\"Raw materials for sucralose production\uff1a Sucralose is an artificial sweetener derived from natural sucrose. 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