Sugar thread
 

Question.
Several years ago, a colleague of mine visited Japan and brought home some candy.
It tasted just like candy I'd eat in the early-mid 1970's in the U.S.

It seemed like there was a different sugar used than today's candy sugar. I went and googled this, but came up with the exact opposite of what I thought the answer would be- So, I got confused.

Do any of you globetrotting bird parts know what I'm even talking about?

Thanks.
R

It's probably real sugar vs the high fructose corn syrup poison we have here. There's lots of chemical garbage in our food that isn't found in most other places.

and that was my thought as well, until I went researching it.
What you said has to be right, and what I'm googling has to be wrong. I'm not believing my google eyes.

Basically, the Japanese are adding fructose to the pure sugar, but perhaps still not the HFCS we have ? ??? :D

Around here we have some shops called Uncle Bill's, no relation to me. And they have imported food and things. Their American Coco Cola is completely different to ours. I think it's that corn syrup thing. Whereas ours is cane sugar.

I lived in Japan twice, once in the late 70s and again in the mid 80s. The candy there was very different (usually much better) than the candy in the US. What was most noticeable to me as the most different (and usually far superior) was chewing gum. Most of the Japanese gum still had flavor once the primary flavor was chewed out, and it stayed soft unlike American gum that got hard and flavorless.

Yes, basically anywhere else but US coke uses cane sugar (post-cocaine but pre NewCoke debacle recipe) bs the current hfcs US Coke


Something I used to see was stuff sweetened with maltose, fruictose , etc which does have a different flavor. Remember one camp where the ice tea "sugar" powder was like stirring your tea with a pack of that zebra stripe fruit gum

I believe it's possible to get Coke and Dr Pepper made with real sugar (vs HFCS) here in Texas. I believe the coke is actually imported from Mexico. I'm not sure about the Dr Pepper. I haven't had either one.

Mexico all year, any place with a big jewish population around passover (hfcs aint kosher for pesach), you can tell because of a non standard color on the screw on top

They used to bottle Dr. Pepper made with sugar in a facility in Dublin, TX. No longer do it there but they still produce it elsewhere, although it has a limited distribution.

Fun fact I learned in a YouTube video. HFCS basically is composed of two types of sugar and real sugar in an acidic drink like Coke breaks down into those same two things, in about the same proportions, within about 3 weeks.

Drink it freshly bottled, or you're not accomplishing anything.

Mexican Coke has more salt, which may be why people think it tastes different.

I'm afraid you've read a paid study from a food company claiming that HFCS is the same as sugar.

No, a video that was made by someone who has nothing to do with the industry that discussed the chemistry of this stuff.

Some reading material, from the guy's video:

Is Mexican Coke Better? | The Food Lab, Drinks Edition
https://www.seriouseats.com/coke-vs-m...

Fructose content in popular beverages made with and without high-fructose corn syrup - ScienceDirect
https://www.sciencedirect.com/science...

Re. “Fructose content in popular beverages made with and without high fructose corn syrup” - ScienceDirect
https://www.sciencedirect.com/science...

Laboratory Determined Sugar Content and Composition of Commercial Infant Formulas, Baby Foods and Common Grocery Items Targeted to Children
https://www.mdpi.com/2072-6643/7/7/5254

The Story of Mexican Coke Is a Lot More Complex Than Hipsters Would Like to Admit | Smithsonian
https://www.smithsonianmag.com/smiths...

Fructose content and composition of commercial HFCS-sweetened carbonated beverages | International Journal of Obesity
https://www.nature.com/articles/ijo20...

The Soft Drinks Companion | A Technical Handbook for the Beverage Indu
https://www.taylorfrancis.com/books/m...

Sugar, a user's guide to sucrose : Free Download, Borrow, and Streaming : Internet Archive
https://archive.org/details/sugaruser...

Degradation of Sucrose, Glucose and Fructose in Concentrated Aqueous Solutions Under Constant pH Conditions at Elevated Temperature: Journal of Carbohydrate Chemistry: Vol 19, No 9
https://www.tandfonline.com/doi/abs/1...

Sucrose Loss and Color Formation in Sugar Manufacture | SpringerLink
https://link.springer.com/chapter/10....

CMB 206 Measuring and Adjusting Invert Sugar in Maple Sugar.pdf
https://www.nnyagdev.org/maplefactshe...

Svante Arrhenius
https://web.lemoyne.edu/~giunta/arrla...

Sugar inversion | Anton Paar Wiki
https://wiki.anton-paar.com/us-en/sug...

The Impact of Sugar Inversion on Soft Drinks with Sugar | ISBT
https://guide.isbt.com/article/the-im...

Quantification of Reducing Sugars Based on the Qualitative Technique of Benedict - PMC
https://pmc.ncbi.nlm.nih.gov/articles...

What Are Reducing Sugars? – Master Organic Chemistry
https://www.masterorganicchemistry.co...

Influence of acid and sugar content on sweetness, sourness and the flavour profile of beverages and sherbets - ScienceDirect
https://www.sciencedirect.com/science...

Rapid analysis of glucose, fructose and sucrose contents of commercial soft drinks using Raman spectroscopy - ScienceDirect
https://www.sciencedirect.com/science...

High Fructose Corn Syrup Questions and Answers | FDA
https://www.fda.gov/food/food-additiv...

Back on topic, lots of countries in SE Asia use palm sugar. No idea if that's what they do in Japan, it's an island of weirdness all to it's own.

There are some really weird sweet snacks all throughout Asia...

I invite anyone who reads these papers to use sci-hub.se with the corresponding doi number to review the entire article for free.


As for the Raman one, it’s stupid and as expected. Being published in Turkey suggests the soda used has real cane sugar and not hpcs.




http://forums.pelicanparts.com/uploa...1735489627.jpg

The FDA is not a credible source for anything. Food companies pay for these type of "studies" also... doesn't matter who's name is on it. That's part of the reason we, as a nation, are so incredibly unhealthy and misinformed.

Thought this thread was about britches ...

Nevermind :D

Saved the empty 1gal jug of 'green tea' and have brewed a few batches in a big stainless.

1gal hot water below boiling.
8 packs Lipton(cut off string). 1-2 packs Earl Grey. 1-2 packs Orange Ginger.
You can put extra ginger in a tea ball.
1/2 c sugar is on the sweet side for me. Good cane sugar is yellow not bleached.
Honey gets things waxy but is also good.
Steep 20 minutes or so w/heat off. Let cool down. Use funnel to transfer.
Makes a nice dark batch.