Introduction To The Types Of Sweeteners

There are many types of sweeteners, which can be divided into: natural sweeteners and artificially synthesized sweeteners according to their sources; According to their nutritional value, they are divided into nutritional sweeteners and non nutritional sweeteners; According to their chemical structure and properties, they are divided into sugar and non sugar sweeteners.
Sugar substances such as glucose, fructose, sucrose, maltose, starch sugar, and lactose, although also natural sweeteners, are often considered as food ingredients and are not used as food additives in China due to their long-term consumption and important nutritional value.
Non sugar sweeteners include natural sweeteners and artificially synthesized sweeteners. Natural sweeteners include stevia, licorice, disodium glycyrrhizinate, tripotassium glycyrrhizinate, and trisodium glycyrrhizinate. Artificially synthesized sweeteners include saccharin, sodium saccharin, sodium cyclamate, aspartame methyl ester, and alite.
GB2760-2011 approves the use of nine types of sugar alcohol sweeteners, including sorbitol, maltitol, isomaltulose (also known as para maltitol), xylitol, lactitol, mannitol, erythritol, etc.