According to the "Food Additives Manual": Sweeteners are food additives that impart sweetness to food or feed. At present, there are many sweeteners used in the world, and there are several different classification methods: according to their source, they can be divided into natural sweeteners and artificial sweeteners; according to their nutritional value, they are divided into nutritional sweeteners and non-nutritive Sweeteners; according to their nutritional value and properties, they are divided into nutritional sweeteners and non-nutritive sweeteners. Sugar alcohol sweeteners are mostly synthetic, and their sweetness is similar to sucrose. Because of its lower calorific value or because it has a different metabolic process from glucose, it can still have some special uses. Non-sugar sweeteners have a high degree of sweetness, so it only uses a small amount of use, a small calorific value, and do not participate in the metabolic process. They are often called non-nutritive or low-calorie sweeteners. High-sweetness sweeteners are important varieties of sweeteners.
There are several types of natural sweeteners:
1. Functional monosaccharides: high fructose syrup, crystal fructose, L-sugar, etc.
2. Functional oligosaccharides: isomaltulose, lactulose, raffinose, soy oligosaccharides, fructooligosaccharides, lactulose oligosaccharides, oligolactose, isomaltose, etc.
3. Polysaccharide alcohols: erythritol, xylitol, sorbitol, mannitol, maltitol, isomalt, hydrogenated starch hydrolysate, etc.
4. Glycosides: stevioside, stevioside, dihydrochalcone, glycyrrhizin, etc.
5. Dipeptides: sweetener (aspartame), alitamin, etc.
6. Protein: Somatian, Monelin, kiwifruit, etc.
7. Sucrose derivatives: sucralose (also known as sucralose), etc.
8. Artificial sweeteners: saccharin, cyclamate, acesulfame, neotame, etc.