Treacle

Treacle is a bystry carbohydrate, a product of enzymic or incomplete acid hydrolysis of potato or corn starch. Патока - натуральный сахарозаменитель

Treacle or maltodextrin consists of a maltose (2 molecules of glucose), a maltotrioza (3 molecules of glucose) and the dextrin representing several molecules of glucose. Substance is made by splitting of vegetable starch by means of the enzymes dividing a long chain of glucose into the fragments consisting of dextrins.

Represents well soluble powder of cream or purely white color in water with sweetish taste. Technically treacle is not sugar that gives the chance to producers to include substance in structure of the products and to mark that they "do not contain sugar". However, a glycemic index of treacle very high, reaching, depending on a way of its production, a mark 136 that speaks about lack of advantages of this product before other carbohydrates. Actually maltodextrin has similar properties - the high caloric content, bystry absorbability, increase in secretion of insulin - as confectionery.

Distinguish white (starched) and black (beet sugar) treacle.

Treacle use

Treacle is approved for use in the food industry, being considered as a component, absolutely safe for health of the person. It is used in production of a wide range of products: confectionery, fruit and berry canned food, beer, soft drinks, sauces, ice cream, some grades of bread (Tartu, Riga, Minsk, Oryol, Borodino), sports food.

Ability of treacle to detain crystallization and to increase solubility of sucrose causes its wide use in the canning industry.

In production of ice cream maltodextrin lowers a freezing point, increasing product hardness.

Use of treacle in small amounts defines color of a product, in big - viscosity and taste of dough products.

At addition in a product treacle:

Increases degree of viscosity of weight;
Has effect of emulsification, a condensation;
Stops processes of natural discoloration of a product;
Acts as a baking powder or a formoobrazovatel;
Increases energy value of a product;
Improves solubility of mixes;
Creates uniformity of structure of a product;
Simplifies process of addition in structure of the minimum dosages of various ingredients - fragrances, dyes, vitamins, etc.
Reduces water absorption properties of a product.

Caloric content and composition of treacle

Chemical composition of treacle: dextrin (0-70%), maltose (19-85%), glucose (0-50%). Caloric content of a product makes 296-316 kcal / 100 product gram. From them:

Proteins - 0 g;
Fats - 0,3 g;
Carbohydrates - 78,3 g.

From the medical point of view treacle contains such substances, important for an organism, as potassium, phosphorus (48 mg), sodium (80 mg), calcium (25 mg), magnesium (13 mg), and also iron (1,2 mg).

Harm of treacle

The main harm of treacle consists in sharp rise in level of sugar in blood which excesses are quickly transformed to fatty tissue. High caloric content of a product poses a threat for human health, suffering from a diabetes mellitus and obesity.

Allergic reactions to an initial product are in certain cases possible.

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