Sweeteners offer multiple advantages in the food industry, providing both sweetness (hundreds of times sweeter than sucrose) and meeting health needs (such as zero calories or low glycemic index). Natural sweeteners like steviol glycosides (200-300 times sweeter) and artificial sweeteners like aspartame (180-200 times sweeter) can be flexibly applied in beverages, baking, and other applications, helping people controlling their blood sugar reduce calorie intake. Their high stability (high temperature resistance, wide pH range) extends food shelf life and reduces costs.
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