{"id":3295,"date":"2015-06-27T23:32:14","date_gmt":"2015-06-27T23:32:14","guid":{"rendered":"http:\/\/quiprocura.net\/w\/?post_type=portfolio&#038;p=3295"},"modified":"2017-02-11T11:16:36","modified_gmt":"2017-02-11T14:16:36","slug":"acucar-o-constituinte-principal-dos-doces","status":"publish","type":"portfolio","link":"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/","title":{"rendered":"A\u00e7\u00facar &#8211; o constituinte principal dos doces"},"content":{"rendered":"<div  class='avia-builder-widget-area clearfix  avia-builder-el-0  el_before_av_image  avia-builder-el-first '><div id=\"text-35\" class=\"widget clearfix widget_text\">\t\t\t<div class=\"textwidget\"><h3>QuiProcura Qu\u00edmica<\/h3>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5517334625230773\"\n     crossorigin=\"anonymous\"><\/script><br \/>\n<!-- anuncio superior --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:inline-block;width:728px;height:90px\"\n     data-ad-client=\"ca-pub-5517334625230773\"\n     data-ad-slot=\"3817602043\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<\/div>\n\t\t<\/div><\/div>\n<div  class='avia-image-container  av-styling-    avia-builder-el-1  el_after_av_sidebar  el_before_av_two_third  avia-align-center '  itemprop=\"image\" itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/ImageObject\"  ><div class='avia-image-container-inner'><div class='avia-image-overlay-wrap'><img class='wp-image-5657 avia-img-lazy-loading-not-5657 avia_image' src='https:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/06\/acucar-quiprocura-2-845x97.jpg' alt='' title='acucar - quiprocura 2' height=\"97\" width=\"845\"  itemprop=\"thumbnailUrl\"  \/><\/div><\/div><\/div>\n<div class=\"flex_column av_two_third  flex_column_div av-zero-column-padding first  avia-builder-el-2  el_after_av_image  el_before_av_one_third  \" style='border-radius:0px; '><section class=\"av_textblock_section \"  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/CreativeWork\" ><div class='avia_textblock  '   itemprop=\"text\" ><h1>A\u00e7\u00facar &#8211; O constituinte principal dos doces<\/h1>\n<p><span style=\"font-family: Arial; font-size: small;\"><b>Escrito por:<\/b> Miguel A. Medeiros<br \/>\n<b>Revisado em:<\/b> 09\u00a0de agosto\u00a0de 2015<\/span><\/p>\n<p><strong>A\u00e7\u00facar<\/strong> \u00e9 a principal fonte de energia para os seres vivos! Os <strong>a\u00e7\u00facares<\/strong>\u00a0 s\u00e3o\u00a0<a href=\"http:\/\/quiprocura.net\/w\/2015\/08\/03\/carboidratos-o-que-sao-onde-estao\/\" target=\"_blank\">carboidratos<\/a>,\u00a0uma classe de compostos qu\u00edmicos respons\u00e1veis por <a href=\"http:\/\/quiprocura.net\/w\/2015\/07\/08\/metabolismo-precisamos-de-energia\/\" target=\"_blank\">fornecer energia r\u00e1pida<\/a> para os organismos vivos. O produto que conhecemos como <strong>a\u00e7\u00facar<\/strong> \u00e9 tamb\u00e9m um tipo de a\u00e7\u00facar (um carboidrato), que se chama sacarose. A sacarose \u00e9 um dissacar\u00eddeo, ou seja, um carboidrato formado por uma unidade de glicose e uma de frutose.<\/p>\n<p><b><span style=\"color: #000080; font-family: Arial; font-size: medium;\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/06\/kitkat20.jpg\" alt=\"\" width=\"116\" height=\"100\" align=\"right\" border=\"0\" \/><\/span><\/b><span style=\"font-family: Arial; font-size: small;\">\u00c9 praticamente imposs\u00edvel encontrar algu\u00e9m que nunca ingeriu a\u00e7\u00facar, seja a nossa sacarose ou a frutose (presente em v\u00e1rias frutas).<br \/>\n<\/span><span style=\"font-family: Arial; font-size: small;\">O nosso a\u00e7\u00facar, ou sacarose est\u00e1 presente em doces, chocolates, sucos, refrigerantes, balas, chicletes, bolos e quase todos os produtos doces e industrializados. O a\u00e7\u00facar \u00e9 um produto importante no cotidiano das pessoas, mas que tamb\u00e9m pode provocar problemas de sa\u00fade, como a obesidade e diabetes.<\/span><span style=\"font-family: Arial; font-size: small;\"><br \/>\n<\/span><\/p>\n<h2><b>O\u00a0que \u00e9 o a\u00e7\u00facar?<\/b><\/h2>\n<p><span style=\"font-family: Arial; font-size: small;\">Quimicamente falando, <strong>a\u00e7\u00facar<\/strong> \u00e9 um <a href=\"http:\/\/quiprocura.net\/w\/2015\/08\/03\/carboidratos-o-que-sao-onde-estao\/\" target=\"_blank\">carboidrato<\/a>\u00a0sol\u00favel em \u00e1gua, como a sacarose, a maltose, a lactose, a frutose e a glicose. Os carboidratos que n\u00e3o s\u00e3o sol\u00faveis em \u00e1gua, n\u00e3o s\u00e3o chamados de a\u00e7\u00facares, tais como o amido e a celulose, que s\u00e3o carboidratos insol\u00faveis em \u00e1gua.<\/span><br \/>\n<span style=\"font-family: Arial; font-size: small;\">Para o dicion\u00e1rio Aur\u00e9lio:<\/span><\/p>\n<table id=\"AutoNumber2\" border=\"1\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td bgcolor=\"#FFFF99\" width=\"100%\"><span style=\"font-family: Arial; font-size: small;\">a\u00e7\u00facar &#8211; [do \u00e1rabe as-sukkar, &#8216;a\u00e7\u00facar&#8217;, possivelmente do grego s\u00e1kcharon, sacarose]<br \/>\n1- Produto alimentar fabricado industrialmente, de sabor doce, sol\u00favel em \u00e1gua, extra\u00eddo sobretudo da cana-de-a\u00e7\u00facar e da beterraba, tamb\u00e9m chamada de sacarose.<br \/>\n2- Qualquer de certos <strong>carboidratos<\/strong> simples, geralmente, sol\u00faveis em \u00e1gua e de sabor adocicado, como a sacarose, a glicose e a frutose.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-family: Arial; font-size: small;\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/08\/acucar-vermelho-quiprocura.jpg\" alt=\"\" width=\"113\" height=\"112\" align=\"left\" border=\"0\" \/>\u00a0 \u00a0 \u00a0 \u00a0 Como pode-se perceber, <strong>a\u00e7\u00facar<\/strong> \u00e9 um grupo de compostos com caracter\u00edsticas parecidas e com sabor adocicado. Entretanto, e o <strong>a\u00e7\u00facar<\/strong> que comemos? Ele tamb\u00e9m \u00e9 um grupo de compostos?<br \/>\nN\u00e3o, como dito, o <strong>a\u00e7\u00facar<\/strong> que compramos no supermercado \u00e9 sacarose. O encontrado na maioria das frutas \u00e9 a <strong>frutose<\/strong> (em algumas frutas \u00e9 poss\u00edvel encontrar apenas sacarose ou glicose). E at\u00e9 no leite existe a\u00e7\u00facar, a <strong>lactose<\/strong> (diglicer\u00eddeo formado por\u00a0galactose e glicose).<\/span><\/p>\n<table id=\"AutoNumber3\" border=\"1\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td width=\"33%\"><img loading=\"lazy\" decoding=\"async\" class=\" aligncenter\" src=\"http:\/\/www.quiprocura.net\/acucar\/sacarose.gif\" alt=\"\" width=\"225\" height=\"200\" border=\"0\" \/><\/td>\n<td width=\"33%\"><img loading=\"lazy\" decoding=\"async\" class=\" aligncenter\" src=\"http:\/\/www.quiprocura.net\/acucar\/frutose1.gif\" alt=\"\" width=\"166\" height=\"107\" border=\"0\" \/><\/td>\n<td width=\"34%\"><img loading=\"lazy\" decoding=\"async\" class=\" aligncenter\" src=\"http:\/\/www.quiprocura.net\/acucar\/galactose.gif\" alt=\"\" width=\"168\" height=\"123\" border=\"0\" \/><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" width=\"33%\"><span style=\"font-family: Arial; font-size: small;\">sacarose (diglicer\u00eddeo formado<br \/>\npor glicose e frutose)<\/span><\/td>\n<td align=\"center\" width=\"33%\"><span style=\"font-family: Arial; font-size: small;\">frutose<\/span><\/td>\n<td align=\"center\" width=\"34%\"><span style=\"font-family: Arial; font-size: small;\">galactose<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-family: Arial; font-size: small;\">A sacarose \u00e9 um dissacar\u00eddeo, ou seja, um composto formado pela uni\u00e3o de dois monossacar\u00eddeos: a glicose e a frutose.<\/span><\/p>\n<p>Quando se coloca uma colher de <strong>a\u00e7\u00facar\u00a0<\/strong>(sacarose) em um copo com \u00e1gua e mistura\u00a0a solu\u00e7\u00e3o, estamos promovendo\u00a0a hidrata\u00e7\u00e3o da sacarose, que dar\u00e1 origem a glicose e frutose.<\/p>\n<p><center><span style=\"color: #333399;\"><strong><a style=\"color: #333399;\" href=\"http:\/\/quiprocura.net\/w\/2015\/08\/03\/carboidratos-o-que-sao-onde-estao\/\" target=\"_blank\">Carboidratos &#8211; o que s\u00e3o, onde est\u00e3o?<\/a><\/strong><\/span><\/center><\/p>\n<h2>Obten\u00e7\u00e3o do a\u00e7\u00facar comercial<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/08\/acucar-cristal-quiprocura.jpg\" alt=\"\" width=\"113\" height=\"89\" align=\"right\" border=\"0\" \/><br \/>\n<span style=\"font-family: Arial; font-size: small;\">A <strong>sacarose<\/strong> que \u00e9 comercializada como a\u00e7\u00facar cristal, refinado ou mascavo \u00e9 obtida do caldo de cana-de-a\u00e7\u00facar.<br \/>\nO a\u00e7\u00facar refinado passa por v\u00e1rias e sucessivas cristaliza\u00e7\u00f5es, tudo o que n\u00e3o for sacarose pura \u00e9 retido em um melado, que cont\u00e9m todas as vitaminas e sais minerais presentes no caldo de cana. Isso significa que\u00a0no caldo de cana puro existe uma mistura de sacarose e v\u00e1rias vitaminas e sais minerais, mas durante o processo de refinamento, a sacarose \u00e9 praticamente isolada dos outros constituintes.\u00a0<\/span><\/p>\n<p><span style=\"font-family: Arial; font-size: small;\">No processo de obten\u00e7\u00e3o do a\u00e7\u00facar, o caldo de cana passa por v\u00e1rias etapas de cristaliza\u00e7\u00e3o e logo no in\u00edcio \u00e9 que se obt\u00e9m o <strong>a\u00e7\u00facar mascavo<\/strong>. No caso desse n\u00e3o ser o produto desejado, continua-se o processo de purifica\u00e7\u00e3o e cristaliza\u00e7\u00f5es, at\u00e9 obter o <strong>a\u00e7\u00facar cristal<\/strong>. Se a inten\u00e7\u00e3o \u00e9 obter o <strong>a\u00e7\u00facar refinado<\/strong> (aquele a\u00e7\u00facar em p\u00f3 fino), ent\u00e3o o a\u00e7\u00facar cristal \u00e9 finamente triturado e clareado, al\u00e9m de sofrer adi\u00e7\u00e3o de aditivos anti-umectantes, para que ele n\u00e3o empedre (endurecimento em forma de blocos).<\/span><\/p>\n<h3><\/h3>\n<table id=\"AutoNumber4\" style=\"height: 107px;\" border=\"1\" width=\"424\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td bgcolor=\"#FFFFCC\" width=\"100%\">\n<h3>A\u00e7\u00facar refinado<\/h3>\n<p><span style=\"font-family: Arial; font-size: small;\">\u00c9 processado a partir do melado de cana ou do a\u00e7\u00facar mascavo. O\u00a0 produto, que <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/08\/acucar-refinado-quiprocura.jpg\" alt=\"\" width=\"102\" height=\"102\" align=\"left\" border=\"0\" \/>inicialmente \u00e9 marrom, recebe adi\u00e7\u00e3o de g\u00e1s sulf\u00eddrico e outras subst\u00e2ncias qu\u00edmicas para ficar claro. Nesse processo, o a\u00e7\u00facar refinado perde vitaminas e sais minerais.<\/span><\/td>\n<\/tr>\n<tr>\n<td width=\"100%\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table id=\"AutoNumber5\" style=\"height: 117px;\" border=\"1\" width=\"424\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td bgcolor=\"#FFFFCC\" width=\"100%\">\n<h3>A\u00e7\u00facar mascavo<\/h3>\n<p><span style=\"font-family: Arial; font-size: small;\">\u00c9 extra\u00eddo da cana-de-a\u00e7\u00facar, n\u00e3o passa por processo de refinamento, mantendo<img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/08\/acucar-mascavo.jpg\" alt=\"\" width=\"107\" height=\"91\" align=\"right\" border=\"0\" \/> assim as vitaminas e sais minerais do caldo da cana.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-family: Arial; font-size: small;\">Em 100 gramas de a\u00e7\u00facar podemos encontrar:<br \/>\nComparativo entre a\u00e7\u00facar mascavo e refinado<sup> 2<\/sup><\/span><\/p>\n<h3>Composi\u00e7\u00e3o do a\u00e7\u00facar refinado e a\u00e7\u00facar mascavo<\/h3>\n<table id=\"AutoNumber6\" border=\"1\" width=\"330\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><\/td>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Refinado<\/span><\/b><\/td>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Mascavo<\/span><\/b><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Energia (kcal)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">387<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">376<\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Carboidratos (g)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">99,9<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">97,3<\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Vitamina B1 (mg)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">0<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">0,01<\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Vitamina B2 (mg)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">0,02<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">0,01<\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Vitamina B6 (mg)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">0<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">0,03<\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">C\u00e1lcio (mg)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">1,0<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">85<\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Magn\u00e9sio (mg)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">0<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">29<\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Cobre (mg)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">0,04<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">0,3<\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">F\u00f3sforo (mg)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">2<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">22<\/span><\/td>\n<\/tr>\n<tr>\n<td align=\"center\" bgcolor=\"#C0C0C0\" width=\"110\"><b><span style=\"font-family: Arial; font-size: small;\">Pot\u00e1ssio (mg)<\/span><\/b><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">2<\/span><\/td>\n<td align=\"center\" width=\"110\"><span style=\"font-family: Arial; font-size: small;\">346<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><span style=\"font-family: Arial;\">Fonte: Prof\u00aa Dra. Sonia Tucunduva Philippi<\/span><\/p>\n<h2>A\u00e7\u00facar refinado ou frutose &#8211; qual usar?<\/h2>\n<p align=\"left\">Algumas pessoas falam que a ingest\u00e3o de <strong>a\u00e7\u00facar refinado<\/strong> ou cristal deve ser evitada e trocada por a\u00e7\u00facar de frutas (Frutose). \u00a0No entanto, se a frutose tamb\u00e9m for processada e purificada, praticamente ser\u00e1 o mesmo que ingerir sacarose (a\u00e7\u00facar refinado ou cristal). A melhor maneira de ingerir a\u00e7\u00facar processada seria o consumo de a\u00e7\u00facar mascavo. No entanto, \u00e9 altamente recomend\u00e1vel que a ingest\u00e3o de a\u00e7\u00facar e produtos derivados sejam realizadas de maneira consciente. A melhor forma de ingerir a\u00e7\u00facar \u00e9 atrav\u00e9s da ingest\u00e3o de frutas, sejam laranjas, uvas, acerolas, bananas, p\u00eassegos, caquis, etc. A ingest\u00e3o de frutas \u00e9 preferencial, pois al\u00e9m de a\u00e7\u00facares para fornecer energia, estaremos ingerindo \u00e1gua, sais minerais, fibras e vitaminas, que constituem as frutas.<\/p>\n<table id=\"AutoNumber7\" border=\"1\" width=\"100%\" cellspacing=\"0\" cellpadding=\"0\">\n<tbody>\n<tr>\n<td bgcolor=\"#FFCC99\" width=\"100%\"><span style=\"font-family: Arial; font-size: small;\">Lembrete: a sacarose tamb\u00e9m \u00e9 obtida de frutas (cana-de-a\u00e7\u00facar, beterraba, ma\u00e7\u00e3, laranja, banana, cenoura, etc). Sendo assim, \u00e9 tamb\u00e9m a\u00e7\u00facar de frutas.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p align=\"left\"><span style=\"font-family: Arial; font-size: small;\">A frutose encontrada no com\u00e9rcio, na verdade, n\u00e3o \u00e9 obtida de frutas, mas sim, isolada do milho. Logo, a denomina\u00e7\u00e3o a\u00e7\u00facar de frutas n\u00e3o \u00e9 a mais\u00a0adequada, mas \u00e9 a utilizada comercialmente.<\/span><\/p>\n<table id=\"AutoNumber8\" border=\"1\" width=\"270\" cellspacing=\"0\" cellpadding=\"0\" align=\"right\">\n<tbody>\n<tr>\n<td width=\"100%\"><\/td>\n<\/tr>\n<tr>\n<td bgcolor=\"#CCFFCC\" width=\"100%\">\n<p align=\"left\"><span style=\"font-family: Arial;\"><b><span style=\"font-size: small;\">Refer\u00eancia Bibliogr\u00e1fica<\/span><\/b><span style=\"font-size: small;\"><br \/>\n<b>1-<\/b>Wolke, R. L., O que Einstein disse a seu cozinheiro: a ci\u00eancia na cozinha, Editora Zahar, Rio de Janeiro, 2003, Tradu\u00e7\u00e3o Helena Londres.<br \/>\n<b>2-<\/b>Na internet em 09 de agosto\u00a0de 2015:<a href=\"http:\/\/www1.folha.uol.com.br\/folha\/equilibrio\/nutricao\/ult696u64.shtml\" target=\"_blank\" rel=\"nofollow noopener\">http:\/\/www1.folha.uol.com.br\/folha\/equilibrio\/<br \/>\nnutricao\/ult696u64.shtml<\/a><br \/>\n<b>3-<\/b>Belitz, H. D., Qu\u00edmica de los alimentos, Zaragoza: Acribia, 1993.<\/span><\/span><\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div><\/section><\/div><div class=\"flex_column av_one_third  flex_column_div av-zero-column-padding   avia-builder-el-4  el_after_av_two_third  avia-builder-el-last  \" style='border-radius:0px; '><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":5657,"comment_status":"closed","ping_status":"open","template":"","tags":[89,91,505,455,88,93,94],"portfolio_entries":[48],"class_list":["post-3295","portfolio","type-portfolio","status-publish","has-post-thumbnail","hentry","tag-acucar","tag-caloria","tag-carboidrato","tag-carboidratos","tag-chocolate","tag-frutose","tag-glicose","portfolio_entries-noticias"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A\u00e7\u00facar - o constituinte principal dos doces - QuiProcura<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A\u00e7\u00facar - o constituinte principal dos doces - QuiProcura\" \/>\n<meta property=\"og:url\" content=\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/\" \/>\n<meta property=\"og:site_name\" content=\"QuiProcura\" \/>\n<meta property=\"article:modified_time\" content=\"2017-02-11T14:16:36+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/06\/acucar-quiprocura-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"878\" \/>\n\t<meta property=\"og:image:height\" content=\"97\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data1\" content=\"6 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/\",\"url\":\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/\",\"name\":\"A\u00e7\u00facar - o constituinte principal dos doces - QuiProcura\",\"isPartOf\":{\"@id\":\"https:\/\/quiprocura.net\/w\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/06\/acucar-quiprocura-2.jpg\",\"datePublished\":\"2015-06-27T23:32:14+00:00\",\"dateModified\":\"2017-02-11T14:16:36+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/#breadcrumb\"},\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-BR\",\"@id\":\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/#primaryimage\",\"url\":\"https:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/06\/acucar-quiprocura-2.jpg\",\"contentUrl\":\"https:\/\/quiprocura.net\/w\/wp-content\/uploads\/2015\/06\/acucar-quiprocura-2.jpg\",\"width\":878,\"height\":97},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/quiprocura.net\/w\/portfolio-item\/acucar-o-constituinte-principal-dos-doces\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\/\/quiprocura.net\/w\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"A\u00e7\u00facar &#8211; 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