Benders'dictionary of nutrition and food technology

454testinal tract without being absorbed, hence known as fat substitutesor fat replacers.Sudan gum See gum arabic.suet Solid white fat around the kidneys of oxen and sheep, usedin baking and frying. 58.3% saturated, 39% mono-unsaturated,2.5% polyunsaturated, cholesterol 82 mg/100 g.suet crust See pastry.sufu Chinese cheese, made by inoculating soybean curd (tofu)with the mould Actinomucor elegans; stored after adding salt andalcohol.sugar Table sugar or sucrose, which is extracted from the sugarbeet or sugar cane, concentrated and refined. molasses is theresidue left after the first stage of crystallisation and is bitter andblack. The residue from the second stage is treacle, less bitterand viscous than molasses. The first crude crystals are muscovadoor Barbados sugar, brown and sticky. The next stage is lightbrown, demerara sugar. Refined white sugar is essentially 100%pure sucrose; officially described in EU as semi-white, white andextra-white. Yields 16 kJ (3.9 kcal) /g. Soft sugars are fine grainedand moister, white or brown (excluding large-grained demerarasugar).See also sugars.sugar alcohols Also called polyols, chemical derivatives of sugarsthat differ from the parent compound in having an alcohol group(CH 2 OH) instead of the aldehyde group (CHO); thus mannitolfrom mannose, xylitol from xylose, lactitol from lactulose(also sorbitol, isomalt and hydrogenated glucose syrup).Several occur naturally in fruits, vegetables and cereals. Theyrange in sweetness from equal to sucrose to less than half. Theyprovide bulk in foods such as confectionery (in contrast tointense sweeteners, see sweeteners, intense), and so are calledbulk sweeteners.They are slowly and incompletely metabolised so that theyare tolerated by diabetics and provide less energy thansucrose: they are less cariogenic than sucrose, especiallyhydrogenated glucose syrup, isomalt, sorbitol and xylitol.The energy yields differ, but the EU has adopted a value of10 kJ (2.4 kcal)/g for all polyols (compared with 16 forcarbohydrates).Considered safe and have no specified adi, meaning that theycan be used in foods in any required amount; however a fairlylarge amount, more than 20–50 g per day, varying with the restof the diet and the individual, can cause gastrointestinal discomfortand osmotic diarrhoea. For labelling purposes they areincluded with carbohydrates not sugars; they do not ferment and