Ideally, the requirements of sweeteners are safe and non-toxic, pure sweetness similar to sucrose, high sweetness, low calorific value or no calorific value; high stability, no caries and reasonable price. But sweeteners that fully meet these requirements do not currently exist. Regular consumption of sweeteners can adversely affect your health. Saccharin and Abbastian are the most commonly used sweeteners, but experiments in mice have shown that frequent consumption of these two sweeteners can cause cancer. China has strict limits on the use of sweeteners, and should be strictly adhered to when making food.
With the improvement of people’s safety awareness, natural non-nutritive sweeteners are increasingly valued, and it is also the development trend of sweeteners. For example: Stevia sugar is extracted from the leaves of stevia. It belongs to plant extracts and is considered as a green and safe sweetener. The sweetness of stevia is 200-350 times that of sucrose, and the calorie is only 1/300 of that of sucrose. It is not only harmless to the human body, but also can assist in the treatment of hypertension, hyperacidity, arteriosclerosis, diabetes, obesity, cardiovascular disease, and dental caries. And promote the growth of bifidobacteria and lactobacillus that are beneficial to the human body, inhibit the reproduction of harmful bacteria to the human body, and promote the healthy ecology of the intestine. In addition, stevia has good stability, can widely replace sucrose, and is considered to be edible in large quantities.
Synergistic effects may exist among various sweeteners. Compound sweeteners are easy to use, high in sweetness, pure in sweetness, and reduced in production costs. They are also an important development direction for the development and application of sweeteners.