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Vanilla Sugar
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Vanilla Sugar

g Vanilla
405 KCAL KCAL / 100g
1g Protein
1g Fat
98g Carbohydrates
Vanilla

Vanilla Sugar

405 KCAL / 100g
1g Protein
1g Fat
98g Carbohydrates

Nutrients

Nutrients
Name / 100g
Calcium 1 mg
Carbohydrate 98 g
Fat 1 g
Fiber 1 g
Iron 1 mg
Potassium 1 mg
Protein 1 g
Sodium 1 mg
Sucrose 98 g
Sugar 98 g
Vitamin B1 (Thiamin) 1 mg
Water 1 g

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Expert Nutrition Insights

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"Vanilla sugar" and "vanillin sugar" – Key differences and health effects

Vanilla sugar has been a beloved ingredient for generations, enhancing the flavor of our pastries and desserts. However, in recent years, products labeled as "vanillin sugar" have also emerged in the market. This article will help you determine which option is healthier and outline the key distinctions between the two.

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Dependency-inducing attributes of confectionery products

Chocolate cookies, sweet caramel, delicate bean cream with vanilla and fruits, strawberry cake, sweet waffles with nut filling... Milk or white chocolate, filled with long toffee cream... Fluffy whipped cream covered in chocolate glaze, biscuit with jelly, jelly in sugar, jellies in sour sprinkle, colorful gummies, licorice... The list of preferred sweets can be endless... Is that truly the case? Why can't we quit eating sweets?

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The ingredients and properties of vanilla sugar

Vanilla is a plant with numerous positive attributes. The vanilla flower does not emit any scent itself. The entire fragrance is concentrated in the fruits, which are shaped like pods. They release their aroma upon cracking. Since the second half of the 16th century, vanilla has been used as a flavoring component in confectionery products and other dishes.

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Powdered pudding

The composition of powdered pudding for cooking is as follows: potato and/or corn starch and/or modified starch, sugar, and artificial/natural flavors and colors. In pudding processes that do not require cooking but only dissolving in hot water and mixing, food additives such as emulsifiers, stabilizers, thickeners, colors and flavors and low-nutrient-value lodge, such as fat-protein product, glucose syrup, hardened palm oil, are often present. To impart a yellow color to vanilla or cream puddings, Chinolin yellow is often used, which is classified as one of the so-called "Southhampton colors", which can cause hyperactivity in children. Another coloring substance is curcumin, and cocoa is added to chocolate puddings, which are natural coloring substances and have health benefits. Unfortunately, their amount in the product is very small.

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