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sucrose

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sucrose

Sugar found in the pith of sugar cane and in sugar beet. It is popularly known as sugar.

Sucrose is a disaccharide sugar, each of its molecules being made up of two simple sugar (monosaccharide) units: glucose and fructose.



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Use of trehalose as a novel drying aid to produce freeze-dried strawberry puree was studied by Argentinian scientists, who also compared how well it worked with conventional drying aids for fruit purees, namely sucrose and maltodextrin.
Stevia, a natural sweetener said to be between 50 and 250 times sweeter than sucrose yet with zero calories, could soon be available for use in ice cream and other frozen desserts.
The possibility that eating refined sugar causes heart disease is plausible, since consumption of sucrose has been reported to increase triglyceride levels, lower HDL-cholesterol levels, promote insulin resistance, and increase platelet stickiness.
 
 
 
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