Syrup
Thick juice is a highly concentrated , viscous fruit juice that, unlike syrup, is produced both cold and by boiling down. Thick juice is characterized by a higher content of aromatic substances , a higher sugar content and reduced transport weight compared to fruit juices with their higher water content .
However, the processing of the fruit juices into thick juices leads to a change in the ingredients, for example vitamins are partially lost. The unnaturally high sugar content of the syrup also harbors the risk of damage to health and can cause digestive disorders in sensitive people.
For several years, various thick juices have established themselves as sweeteners and, because of their fructose content, as an alternative to pure sucrose sugar, e.g. B. apple syrup (apple cabbage), pear syrup (pear honey) or agave syrup . Thickened grape juice ( grape sweetness ) is also very popular and is known as Saba in Italy, for example .
But even here the alternative sweeteners do not offer a solution to the problem that concentrated sugars are detrimental to health. Although the fructose is metabolized differently and is processed relatively independently of insulin , it still interferes in the isolated (i.e. in the low vital substance) state, e.g. B. in concentrated juices, the metabolism ; the problem facing z. B. the diabetic stands, is therefore not solved.
