焦糖
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焦糖，把糖煮到摄氏170℃时焦糖化产生的物质。焦糖加入沸水煮化，即是液态焦糖，可以用来泡咖啡或做布丁。焦糖常被用在制作甜点上，它可以为糕点和甜点提供一种填补糖果或巧克力的风味，或加于冰淇淋和蛋奶冻上。或作为食物黑色素，如可乐之类的饮料使用焦糖着色，而且它也被用作食品着色剂，它也是威士忌行业唯一允许使用的添加剂。而牛奶糖的做法是把奶油、牛奶和糖一起煮到摄氏120度。
糖色
[编辑]
糖色，俗称“酱色”，加入植物性食用油和砂糖热炒后的产物，也可作为食品添加物，如可乐、面包等增色剂，或用于红烧料理，成本比老抽低廉，而且没有酱油的咸味。[1]但若是过量食用糖类，有“糖中毒”的危险性[2][3][4][5][6]。
另外，化学制备，以4-甲基咪唑为主的焦糖色素（IARC第2B类致癌物质）。
参考资料
[编辑]- ^ 梁琼白. 〈看g道評味道〉炒出糖色 免加色素. 自由时报. 2013-10-13 [2016-05-18]. （原始内容存档于2018-02-01）.
- ^ 白泽卓二; 杨咏婷（译者）. 《2週間で効果がでる白澤式ケトン食事法》 [《糖中毒，当然会三高！》]. 方舟文化. 2014-05-07: 192页 [2014]. ISBN 978-9869058605.
- ^ 你以為只有毒品會慢慢上癮嗎?. 今周刊. 2014-08-01 [2016-05-19]. （原始内容存档于2020-11-01）.
- ^ Robison AJ, Nestler EJ. Transcriptional and epigenetic mechanisms of addiction. Nat. Rev. Neurosci. November 2011, 12 (11): 623–637. PMC 3272277
. PMID 21989194. doi:10.1038/nrn3111. ΔFosB has been linked directly to several addiction-related behaviors ... Importantly, genetic or viral overexpression of ΔJunD, a dominant negative mutant of JunD which antagonizes ΔFosB- and other AP-1-mediated transcriptional activity, in the NAc or OFC blocks these key effects of drug exposure14,22–24. This indicates that ΔFosB is both necessary and sufficient for many of the changes wrought in the brain by chronic drug exposure. ΔFosB is also induced in D1-type NAc MSNs by chronic consumption of several natural rewards, including sucrose, high fat food, sex, wheel running, where it promotes that consumption14,26–30. This implicates ΔFosB in the regulation of natural rewards under normal conditions and perhaps during pathological addictive-like states.
- ^ Olsen CM. Natural rewards, neuroplasticity, and non-drug addictions. Neuropharmacology. December 2011, 61 (7): 1109–22. PMC 3139704 . PMID 21459101. doi:10.1016/j.neuropharm.2011.03.010.
- ^ Avena, Nicole M.; Rada, Pedro; Hoebel, Bartley G. Evidence for sugar addiction: Behavioral and neurochemical effects of intermittent, excessive sugar intake. Neuroscience & Biobehavioral Reviews. 2008, 32 (1): 20–39. PMC 2235907 . PMID 17617461. doi:10.1016/j.neubiorev.2007.04.019.
