According to the "National Food Safety Standard - Food Additives Usage Standard" (GB 2760-2014), sweeteners are substances that impart sweetness to food. Examples include sucralose and aspartame. We typically derive sweetness from sucrose and honey. Traditionally, licorice was used in China, and now monk fruit and stevia are also used. However, the production of sucrose and honey is susceptible to factors such as climate and disease, leading to significant price fluctuations. They are also not suitable for diabetics. In my country, licorice and monk fruit are both food and pharmaceutical substances, while stevia cannot be used directly in food processing. To meet the needs of various consumers and adapt to the varying sweetness requirements of different foods, the scientific community is committed to developing and researching new sweeteners.
