How much do you know about sweeteners

　　2.
Requirements for sweeteners

 

　　In addition to the strict regulations on sweeteners in the "National Food Safety Standards for the Use of Food Additives" (GB 2760-2014), other related documents also make certain requirements for sweeteners.
For example, "national food safety standard foodmate.
net/standard/sort/3/28222.
html" target="_blank">pre-packaged food labels General " (GB 7718-2011) the provisions of food additives should be labeled with the common name of food additives in the GB 2760.
In other words, if a sweetener is added to the food, it can be marked as the specific name of the sweetener, or it can be marked as the sweetener and the name of the specific additive or the international code (INS number) at the same time.

 

　　In July 2017, the General Office of the State Council issued the "National Nutrition Plan (2017-2030)" to promote a healthy lifestyle for the whole people, and extensively implement the "three reductions and three health" (reduction of salt, oil, sugar, healthy oral cavity, healthy weight).
, Healthy bones) as the focus of special action.
As the prevalence of diabetes, obesity, dental caries and other diseases has gradually increased in recent years, "sugar reduction" has become a topic of our concern.
In July 2019, the National Health Commission issued the "Healthy China Action (2019-2030)", encouraging consumers to reduce sucrose intake and advocating food producers and operators to use natural sweeteners and sweeteners permitted by food safety standards Replace sucrose.

 

　　Three, scientifically look at sweeteners

 

　　In recent years, there have been many rumors about sweeteners.
For example, synthetic sweeteners can cause cancer.
In 1977, the National Cancer Institute found that the use of saccharin could induce bladder cancer in rats.
This study prompted the US Food and Drug Administration (FDA) to ban the use of saccharin.
Subsequent research results confirmed that the carcinogenic mechanism of rats is not applicable to humans.
In 2000, the United States removed saccharin from the list of potential carcinogens.

 

　　So far, domestic and foreign research has no direct evidence that artificial sweeteners can cause cancer.
According to the regulations of GB 2760, sweeteners such as neotame, cyclamate, aspartame, sucralose, etc.
, are used in food with strict scope and limit.
Before the standards were formulated, the additives had undergone strict toxicological tests.
For example, aspartame was developed as early as 1965, but it was not approved by the FDA until 1981, and it went on the market after 16 years of safety testing.
Therefore, as long as you strictly follow the standard requirements and regulate the addition of sweeteners, there is no risk of cancer.

　　summary

 

　　With the development of industry and technology, and the popularity of sugar-free and sugar-substitute foods, people's attention to healthy life continues to increase.

For sweeteners, it is not necessary to talk about "agents" color change, to correctly understand the functional characteristics of sweeteners, strictly regulate the use of sweeteners, scientifically treat the controversial rumors of sweeteners, and be a "food man" who understands common sense.

name

Introduction

Natural non-nutritive sweetener (low sweetness)

Mannitol

The sweetness is about 70% of that of sucrose, the taste is refreshing, non-hygroscopic, and it is often used to make foods such as candies or jams.

Xylitol

The sweetness is about 90% of that of sucrose, the taste is similar to sorbitol, and it is often used in confectionery.

Erythritol

The sweetness is about 3 times that of sucrose, and the taste is cool.
It is mostly used in beverages and table sugar.

Sorbitol

The sweetness is about 50% of that of sucrose, and the taste is cool.
It can be used as a stabilizer for starch and a flavoring agent, antioxidant and preservative for fruits.

Maltitol

The sweetness is about 85%-95% of that of sucrose.
It has a good taste.
It is mostly used to increase the aromatic odor of foods such as candies and beverages.
It can also be used as a thickener.

Isomaltulose

The sweetness is about 42% of that of sucrose, the sweetness is pure, basically the same as sucrose, no bad aftertaste, and no moisture absorption.

Lactitol

Also known as 4-β-D galactopyranose-D-sorbitol, the sweetness is 30%-40% of sucrose, and the calories are about half of sucrose.
It has strong stability and can better maintain the original color, aroma and taste of food.

category

name

Introduction

Natural non-nutritive sweetener (low sweetness)

Mannitol

The sweetness is about 70% of that of sucrose, the taste is refreshing, non-hygroscopic, and it is often used to make foods such as candies or jams.

Xylitol

The sweetness is about 90% of that of sucrose, the taste is similar to sorbitol, and it is often used in confectionery.

Erythritol

The sweetness is about 3 times that of sucrose, and the taste is cool.
It is mostly used in beverages and table sugar.

Sorbitol

The sweetness is about 50% of that of sucrose, and the taste is cool.
It can be used as a stabilizer for starch and a flavoring agent, antioxidant and preservative for fruits.

Maltitol

The sweetness is about 85%-95% of that of sucrose.
It has a good taste.
It is mostly used to increase the aromatic odor of foods such as candies and beverages.
It can also be used as a thickener.

Isomaltulose

The sweetness is about 42% of that of sucrose, the sweetness is pure, basically the same as sucrose, no bad aftertaste, and no moisture absorption.

Lactitol

Also known as 4-β-D galactopyranose-D-sorbitol, the sweetness is 30%-40% of sucrose, and the calories are about half of sucrose.
It has strong stability and can better maintain the original color, aroma and taste of food.

category

name

Introduction

category

category

name

name

Introduction

Introduction

Natural non-nutritive sweetener (low sweetness)

Mannitol

The sweetness is about 70% of that of sucrose, the taste is refreshing, non-hygroscopic, and it is often used to make foods such as candies or jams.

Natural non-nutritive sweetener (low sweetness)

Natural non-nutritive sweetener (low sweetness)

Mannitol

Mannitol

The sweetness is about 70% of that of sucrose, the taste is refreshing, non-hygroscopic, and it is often used to make foods such as candies or jams.

The sweetness is about 70% of that of sucrose, the taste is refreshing, non-hygroscopic, and it is often used to make foods such as candies or jams.

Xylitol

The sweetness is about 90% of that of sucrose, the taste is similar to sorbitol, and it is often used in confectionery.

Xylitol

Xylitol

The sweetness is about 90% of that of sucrose, the taste is similar to sorbitol, and it is often used in confectionery.

The sweetness is about 90% of that of sucrose, the taste is similar to sorbitol, and it is often used in confectionery.

Erythritol

The sweetness is about 3 times that of sucrose, and the taste is cool.
It is mostly used in beverages and table sugar.

Erythritol

Erythritol

The sweetness is about 3 times that of sucrose, and the taste is cool.
It is mostly used in beverages and table sugar.

The sweetness is about 3 times that of sucrose, and the taste is cool.
It is mostly used in beverages and table sugar.

Sorbitol

The sweetness is about 50% of that of sucrose, and the taste is cool.
It can be used as a stabilizer for starch and a flavoring agent, antioxidant and preservative for fruits.

Sorbitol

Sorbitol

The sweetness is about 50% of that of sucrose, and the taste is cool.
It can be used as a stabilizer for starch and a flavoring agent, antioxidant and preservative for fruits.

The sweetness is about 50% of that of sucrose, and the taste is cool.
It can be used as a stabilizer for starch and a flavoring agent, antioxidant and preservative for fruits.

Maltitol

The sweetness is about 85%-95% of that of sucrose.
It has a good taste.
It is mostly used to increase the aromatic odor of foods such as candies and beverages.
It can also be used as a thickener.

Maltitol

Maltitol

The sweetness is about 85%-95% of that of sucrose.
It has a good taste.
It is mostly used to increase the aromatic odor of foods such as candies and beverages.
It can also be used as a thickener.

The sweetness is about 85%-95% of that of sucrose.
It has a good taste.
It is mostly used to increase the aromatic odor of foods such as candies and beverages.
It can also be used as a thickener.

Isomaltulose

The sweetness is about 42% of that of sucrose, the sweetness is pure, basically the same as sucrose, no bad aftertaste, and no moisture absorption.

Isomaltulose

Isomaltulose

The sweetness is about 42% of that of sucrose, the sweetness is pure, basically the same as sucrose, no bad aftertaste, and no moisture absorption.

The sweetness is about 42% of that of sucrose, the sweetness is pure, basically the same as sucrose, no bad aftertaste, and no moisture absorption.

Lactitol

Also known as 4-β-D galactopyranose-D-sorbitol, the sweetness is 30%-40% of sucrose, and the calories are about half of sucrose.
It has strong stability and can better maintain the original color, aroma and taste of food.

Lactitol

Lactitol

Also known as 4-β-D galactopyranose-D-sorbitol, the sweetness is 30%-40% of sucrose, and the calories are about half of sucrose.
It has strong stability and can better maintain the original color, aroma and taste of food.

Also known as 4-β-D galactopyranose-D-sorbitol, the sweetness is 30%-40% of sucrose, and the calories are about half of sucrose.
It has strong stability and can better maintain the original color, aroma and taste of food.

Table 2 Common high-sweetness natural non-nutritive sweeteners

Table 2 Common high-sweetness natural non-nutritive sweeteners Table 2 Common high-sweetness natural non-nutritive sweeteners

category	name	Introduction
Natural non-nutritive sweetener (high sweetness)	Steviol glycosides	The taste is similar to sucrose, the sweetness is about 300 times that of sucrose, the taste is good, the calories are low, and it is widely used in beverages and other foods. It is known as "the world's third sugar source".
	Mogroside	The sweetness is about 240 times that of sucrose, the taste is similar to steviol glycosides, the taste is delicious, and it is mostly used in beverages and health foods.
	Glycyrrhizin	The sweetness is about 80-300 times that of sucrose, and it has a special aroma and flavor. It has been widely used in food in recent years.
	Somatin	Also known as African arrowroot sweetener, it is a natural protein. The sweetness is about 1600 times that of sucrose, the sweetness is refreshing, and it lasts for a long time. No calories, for general food use.

category

name

Introduction

Natural non-nutritive sweetener (high sweetness)

Steviol glycosides

The taste is similar to sucrose, the sweetness is about 300 times that of sucrose, the taste is good, the calories are low, and it is widely used in beverages and other foods.
It is known as "the world's third sugar source".

Mogroside

The sweetness is about 240 times that of sucrose, the taste is similar to steviol glycosides, the taste is delicious, and it is mostly used in beverages and health foods.

Glycyrrhizin

The sweetness is about 80-300 times that of sucrose, and it has a special aroma and flavor.
It has been widely used in food in recent years.

Somatin

Also known as African arrowroot sweetener, it is a natural protein.
The sweetness is about 1600 times that of sucrose, the sweetness is refreshing, and it lasts for a long time.
No calories, for general food use.

category

name

Introduction

category

category

name

name

Introduction

Introduction

Natural non-nutritive sweetener (high sweetness)

Steviol glycosides

The taste is similar to sucrose, the sweetness is about 300 times that of sucrose, the taste is good, the calories are low, and it is widely used in beverages and other foods.
It is known as "the world's third sugar source".

Natural non-nutritive sweetener (high sweetness)

Natural non-nutritive sweetener (high sweetness)

Steviol glycosides

Steviol glycosides

The taste is similar to sucrose, the sweetness is about 300 times that of sucrose, the taste is good, the calories are low, and it is widely used in beverages and other foods.
It is known as "the world's third sugar source".

The taste is similar to sucrose, the sweetness is about 300 times that of sucrose, the taste is good, the calories are low, and it is widely used in beverages and other foods.
It is known as "the world's third sugar source".

Mogroside

The sweetness is about 240 times that of sucrose, the taste is similar to steviol glycosides, the taste is delicious, and it is mostly used in beverages and health foods.

Mogroside

Mogroside

The sweetness is about 240 times that of sucrose, the taste is similar to steviol glycosides, the taste is delicious, and it is mostly used in beverages and health foods.

The sweetness is about 240 times that of sucrose, the taste is similar to steviol glycosides, the taste is delicious, and it is mostly used in beverages and health foods.

Glycyrrhizin

The sweetness is about 80-300 times that of sucrose, and it has a special aroma and flavor.
It has been widely used in food in recent years.

Glycyrrhizin

Glycyrrhizin

The sweetness is about 80-300 times that of sucrose, and it has a special aroma and flavor.
It has been widely used in food in recent years.

The sweetness is about 80-300 times that of sucrose, and it has a special aroma and flavor.
It has been widely used in food in recent years.

Somatin

Also known as African arrowroot sweetener, it is a natural protein.
The sweetness is about 1600 times that of sucrose, the sweetness is refreshing, and it lasts for a long time.
No calories, for general food use.

Somatin

Somatin

Also known as African arrowroot sweetener, it is a natural protein.
The sweetness is about 1600 times that of sucrose, the sweetness is refreshing, and it lasts for a long time.
No calories, for general food use.

Also known as African arrowroot sweetener, it is a natural protein.
The sweetness is about 1600 times that of sucrose, the sweetness is refreshing, and it lasts for a long time.
No calories, for general food use.

Table 3 Common synthetic non-nutritive sweeteners

Table 3 Common synthetic non-nutritive sweeteners Table 3 Common synthetic non-nutritive sweeteners

category	name	Introduction
Artificially synthesized non-nutritive sweeteners	Saccharin Sodium	Also known as sodium saccharin, the sweetness is about 200-700 times that of sucrose, and the taste is super sweet, but the high-concentration sodium saccharin aqueous solution has a bitter taste. Not to be used in foods such as infants and young children.
	Cyclamate	Also known as sodium cyclamate, the sweetness is about 30 to 80 times that of sucrose, stable in nature, pure taste and low cost. It can be used with sodium saccharin to reduce the bitter taste of sodium saccharin.
	Acesulfame	Also known as acesulfame potassium, the sweetness is about 200-250 times that of sucrose. It has a good taste, no calories, and stable properties. It is used in combination with a variety of sweeteners and has a significant synergistic effect. It is mostly used in beverages, candies, and dairy products. Waiting for food.
	aspartame	Also known as aspartic acid phenylalanine methyl ester, the sweetness is about 200 times that of sucrose, the taste is pure, closest to sucrose, low in calories, easy to decompose at high temperature, phenylketonuria patients are forbidden, widely used in beverages, cakes, containing Foods such as tablets and chewing gum.
	Neotame	Also known as N-[N-(3,3-dimethylbutyl)]-L-α-aspartine-L-phenylalanine 1-methyl ester, its sweetness is about 8000～10000 times that of sucrose. The taste is similar to that of aspartame. It has less calories and can extend the flavor of the product. It can be used by patients with phenylketonuria and has a wide range of uses.
	Sucralose	Also known as sucrose, its sweetness is about 600 times that of sucrose. It has a pure taste, similar to sucrose, no calories, stable properties, good flavor and high safety. It is often used in beverages, preserves, cakes and other foods.
	Alitian	Also known as L-α-aspartyl-N-(2,2,4,4-tetramethyl-3-sulfide trimethylene)-D-alaninamide, the sweetness is about 2000 times that of sucrose, and the taste It is refreshing and stable but cannot be stored for a long time. It is often used in beverages, jellies, table sugars, etc.

category

name

Introduction

Artificially synthesized non-nutritive sweeteners

Saccharin Sodium

Also known as sodium saccharin, the sweetness is about 200-700 times that of sucrose, and the taste is super sweet, but the high-concentration sodium saccharin aqueous solution has a bitter taste.
Not to be used in foods such as infants and young children.

Cyclamate

Also known as sodium cyclamate, the sweetness is about 30 to 80 times that of sucrose, stable in nature, pure taste and low cost.
It can be used with sodium saccharin to reduce the bitter taste of sodium saccharin.

Acesulfame

Also known as acesulfame potassium, the sweetness is about 200-250 times that of sucrose.
It has a good taste, no calories, and stable properties.
It is used in combination with a variety of sweeteners and has a significant synergistic effect.
It is mostly used in beverages, candies, and dairy products.
Waiting for food.

aspartame

Also known as aspartic acid phenylalanine methyl ester, the sweetness is about 200 times that of sucrose, the taste is pure, closest to sucrose, low in calories, easy to decompose at high temperature, phenylketonuria patients are forbidden, widely used in beverages, cakes, containing Foods such as tablets and chewing gum.

Neotame

Also known as N-[N-(3,3-dimethylbutyl)]-L-α-aspartine-L-phenylalanine 1-methyl ester, its sweetness is about 8000～10000 times that of sucrose.
The taste is similar to that of aspartame.
It has less calories and can extend the flavor of the product.
It can be used by patients with phenylketonuria and has a wide range of uses.

Sucralose

Also known as sucrose, its sweetness is about 600 times that of sucrose.
It has a pure taste, similar to sucrose, no calories, stable properties, good flavor and high safety.
It is often used in beverages, preserves, cakes and other foods.

Alitian

Also known as L-α-aspartyl-N-(2,2,4,4-tetramethyl-3-sulfide trimethylene)-D-alaninamide, the sweetness is about 2000 times that of sucrose, and the taste It is refreshing and stable but cannot be stored for a long time.
It is often used in beverages, jellies, table sugars, etc.

category

name

Introduction

category

category

name

name

Introduction

Introduction

Artificially synthesized non-nutritive sweeteners

Saccharin Sodium

Also known as sodium saccharin, the sweetness is about 200-700 times that of sucrose, and the taste is super sweet, but the high-concentration sodium saccharin aqueous solution has a bitter taste.
Not to be used in foods such as infants and young children.

Artificially synthesized non-nutritive sweeteners

Artificially synthesized non-nutritive sweeteners

Saccharin Sodium

Saccharin Sodium

Also known as sodium saccharin, the sweetness is about 200-700 times that of sucrose, and the taste is super sweet, but the high-concentration sodium saccharin aqueous solution has a bitter taste.
Not to be used in foods such as infants and young children.

Also known as sodium saccharin, the sweetness is about 200-700 times that of sucrose, and the taste is super sweet, but the high-concentration sodium saccharin aqueous solution has a bitter taste.
Not to be used in foods such as infants and young children.

Cyclamate

Also known as sodium cyclamate, the sweetness is about 30 to 80 times that of sucrose, stable in nature, pure taste and low cost.
It can be used with sodium saccharin to reduce the bitter taste of sodium saccharin.

Cyclamate

Cyclamate

Also known as sodium cyclamate, the sweetness is about 30 to 80 times that of sucrose, stable in nature, pure taste and low cost.
It can be used with sodium saccharin to reduce the bitter taste of sodium saccharin.

Also known as sodium cyclamate, the sweetness is about 30 to 80 times that of sucrose, stable in nature, pure taste and low cost.
It can be used with sodium saccharin to reduce the bitter taste of sodium saccharin.

Acesulfame

Also known as acesulfame potassium, the sweetness is about 200-250 times that of sucrose.
It has a good taste, no calories, and stable properties.
It is used in combination with a variety of sweeteners and has a significant synergistic effect.
It is mostly used in beverages, candies, and dairy products.
Waiting for food.

Acesulfame

Acesulfame

Also known as acesulfame potassium, the sweetness is about 200-250 times that of sucrose.
It has a good taste, no calories, and stable properties.
It is used in combination with a variety of sweeteners and has a significant synergistic effect.
It is mostly used in beverages, candies, and dairy products.
Waiting for food.

Also known as acesulfame potassium, the sweetness is about 200-250 times that of sucrose.
It has a good taste, no calories, and stable properties.
It is used in combination with a variety of sweeteners and has a significant synergistic effect.
It is mostly used in beverages, candies, and dairy products.
Waiting for food.

aspartame

Also known as aspartic acid phenylalanine methyl ester, the sweetness is about 200 times that of sucrose, the taste is pure, closest to sucrose, low in calories, easy to decompose at high temperature, phenylketonuria patients are forbidden, widely used in beverages, cakes, containing Foods such as tablets and chewing gum.

aspartame

aspartame

Also known as aspartic acid phenylalanine methyl ester, the sweetness is about 200 times that of sucrose, the taste is pure, closest to sucrose, low in calories, easy to decompose at high temperature, phenylketonuria patients are forbidden, widely used in beverages, cakes, containing Foods such as tablets and chewing gum.

Also known as aspartic acid phenylalanine methyl ester, the sweetness is about 200 times that of sucrose, the taste is pure, closest to sucrose, low in calories, easy to decompose at high temperature, phenylketonuria patients are forbidden, widely used in beverages, cakes, containing Foods such as tablets and chewing gum.

Neotame

Also known as N-[N-(3,3-dimethylbutyl)]-L-α-aspartine-L-phenylalanine 1-methyl ester, its sweetness is about 8000～10000 times that of sucrose.
The taste is similar to that of aspartame.
It has less calories and can extend the flavor of the product.
It can be used by patients with phenylketonuria and has a wide range of uses.

Neotame

Neotame

Also known as N-[N-(3,3-dimethylbutyl)]-L-α-aspartine-L-phenylalanine 1-methyl ester, its sweetness is about 8000～10000 times that of sucrose.
The taste is similar to that of aspartame.
It has less calories and can extend the flavor of the product.
It can be used by patients with phenylketonuria and has a wide range of uses.

Also known as N-[N-(3,3-dimethylbutyl)]-L-α-aspartine-L-phenylalanine 1-methyl ester, its sweetness is about 8000～10000 times that of sucrose.
The taste is similar to that of aspartame.
It has less calories and can extend the flavor of the product.
It can be used by patients with phenylketonuria and has a wide range of uses.

Sucralose

Also known as sucrose, its sweetness is about 600 times that of sucrose.
It has a pure taste, similar to sucrose, no calories, stable properties, good flavor and high safety.
It is often used in beverages, preserves, cakes and other foods.

Sucralose

Sucralose

Also known as sucrose, its sweetness is about 600 times that of sucrose.
It has a pure taste, similar to sucrose, no calories, stable properties, good flavor and high safety.
It is often used in beverages, preserves, cakes and other foods.

Also known as sucrose, its sweetness is about 600 times that of sucrose.
It has a pure taste, similar to sucrose, no calories, stable properties, good flavor and high safety.
It is often used in beverages, preserves, cakes and other foods.

Alitian

Also known as L-α-aspartyl-N-(2,2,4,4-tetramethyl-3-sulfide trimethylene)-D-alaninamide, the sweetness is about 2000 times that of sucrose, and the taste It is refreshing and stable but cannot be stored for a long time.
It is often used in beverages, jellies, table sugars, etc.

Alitian

Alitian

Also known as L-α-aspartyl-N-(2,2,4,4-tetramethyl-3-sulfide trimethylene)-D-alaninamide, the sweetness is about 2000 times that of sucrose, and the taste It is refreshing and stable but cannot be stored for a long time.
It is often used in beverages, jellies, table sugars, etc.

Also known as L-α-aspartyl-N-(2,2,4,4-tetramethyl-3-sulfide trimethylene)-D-alaninamide, the sweetness is about 2000 times that of sucrose, and the taste It is refreshing and stable but cannot be stored for a long time.
It is often used in beverages, jellies, table sugars, etc.

　2.
Requirements for sweetenersfoodmate.
net/standard/sort/3/28222.
html" target="_blank">General Rules for the Labeling of Prepackaged Foods General Rules for the Labeling of Prepackaged FoodsThree, scientifically look at sweeteners　　summary
      This article is an original article by the Food Safety Compliance Division of FoodPartner.
com, please contact us for reprinting.
The Food Safety Compliance Division provides domestic and foreign food standards and regulations management and consulting, food safety information monitoring and analysis and early warning, product registration and filing services, label review and compliance consulting, conference training services, etc.
, for detailed inquiries: 0535-2129301, email : Vip@foodmate.
net.