Sweeteners are widely used in the food industry, primarily to impart sweetness to food and meet the health and taste needs of different groups. Based on their source, they can be divided into natural sweeteners (such as steviol glycosides and mogrosides) and artificial sweeteners (such as aspartame and acesulfame potassium); based on nutritional value, they can be divided into nutritional sweeteners (such as xylitol, with 2.4 kcal/g) and non-nutritive sweeteners (such as sucralose, with a sweetness 600 times that of sucrose). Their core functions include replacing sucrose to reduce calories (30-50% sugar reduction), meeting the needs of diabetic patients (glycemic index GI≤1), and are widely used in beverages (addition amount 0.1-0.3%), baked goods (heat resistant up to 200℃), and other applications.
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