焦糖
 |
焦糖，把糖煮到攝氏170℃時焦糖化產生的物質。焦糖加入沸水煮化，即是液態焦糖，可以用來泡咖啡或做布丁。焦糖常被用在製作甜點上，它可以為糕點和甜點提供一種填補糖果或巧克力的風味，或加於冰淇淋和蛋奶凍上。或作為食物黑色素，如可樂之類的飲料使用焦糖着色，而且它也被用作食品着色劑，它也是威士忌行業唯一允許使用的添加劑。而牛奶糖的做法是把奶油、牛奶和糖一起煮到攝氏120度。
糖色
[編輯]
糖色，俗稱「醬色」，加入植物性食用油和砂糖熱炒後的產物，也可作為食品添加物，如可樂、麵包等增色劑，或用於紅燒料理，成本比老抽低廉，而且沒有醬油的鹹味。[1]但若是過量食用糖類，有「糖中毒」的危險性[2][3][4][5][6]。
另外，化學製備，以4-甲基咪唑為主的焦糖色素（IARC第2B類致癌物質）。
參考資料
[編輯]- ^ 梁瓊白. 〈看g道評味道〉炒出糖色 免加色素. 自由時報. 2013-10-13 [2016-05-18]. （原始內容存檔於2018-02-01）.
- ^ 白澤卓二; 楊詠婷（譯者）. 《2週間で効果がでる白澤式ケトン食事法》 [《糖中毒，當然會三高！》]. 方舟文化. 2014-05-07: 192頁 [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]. （原始內容存檔於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.
