Protein sugar is a kind of sugar with high sweetness. It is often used as a food additive. The main function is to increase the sweetness of food.
Some people may not know what protein sugar is. Is it a sugar-containing protein? In fact, the main component of protein sugar is aspartame, and aspartame is decomposed by the human body to produce a series of amino acids, so it is called protein sugar.
So do you know what is protein sugar? Since it is a food additive, is protein sugar harmful to the body?
Meringue is a foamy cake dessert often associated with French or Swiss cooking. Its palate is light and sweet. It is mainly made by whisking egg whites and white sugar, and protein sugar can also be added with cream of tartar, vinegar, and boiling syrup according to different dishes. The best meringues need stiff, peak-like tops. Typically, homemade meringues have a soft interior and a crispy exterior, but commercial meringues are crispy on the inside and outside.
Is protein sugar harmful to the body?
Protein sugar is used in the sweetener industry in the food industry and is not really a protein-containing sugar. Because the main component of the sweetener is compounded with aspartame, and aspartame is decomposed in the human body to produce aspartame and phenylalanine.
The amino acids produced do not represent proteins, nor do they have the properties and nutritional value of proteins. Aspartame is decomposed into three types of substances in the human body: methanol, 10% (strongly toxic, blinding), aspartic acid, 40%, and phenylalanine, 50%.
Protein sugar type
There are many different ways to make meringues. For example, the sweetened, egg-white-beaten Floating Island, the French word for "island" in île flottante, is very well served with part-baked lemon meringue pies and similar meringues, as well as the classic light meringue.
Different preparation methods make different kinds of meringues.
French: This is the most popular way of making meringues. Made by whisking caster sugar into egg whites.
Italian style: This style is most commonly used in desserts such as lemon meringue pie and baked Alaska. Stir boiling syrup into egg whites, the resulting meringues will be very stable and soft, not easy to collapse.
Swiss: After heating the meringue in a double boiler, stir the egg whites, then keep stirring steadily until the egg whites are completely cooled. After baking the shortbread will form a dense, smooth, and marshmallow-shaped meringue.
If you plan to make protein sugar yourself, here are three suggestions to share with you.
1. The protein of an egg can make about 2 large plates of meringue sugar. You can bake it together in the middle and lower layers of the oven, and delay it for 10 minutes.
2. Use refrigerated eggs and add lemon juice to make the protein better. It must be beaten until it is firm so that the patterns can be squeezed out without collapsing.
3. The finished meringue must be sealed and stored immediately, otherwise, it will get wet and become sticky. Store in the refrigerator for about 7 days.
