Produced from sucrose as a raw material, it is closest in taste to sucrose, mimics the taste of sucrose better, and provides a similar sweetness experience when replacing sucrose. It is heat-resistant and stable in acidic to neutral environments. It is suitable for use in a wide range of food and beverage processes, and does not lose its sweetness due to processing conditions (e.g., heating, acidic and alkaline environments, etc.).
Stevia
It is resistant to high temperature, does not ferment, and does not caramelize when heated. Although it has a slight bitter taste similar to that of menthol when the concentration is high, it can be reduced or disappeared when used in combination with sucrose (7:3), and it can improve the taste when used in conjunction with sodium citrate, thus being able to replace the sweetening function of sucrose to a certain extent, while still having its own unique flavor characteristics.
It is an important source of energy for the body, and its caloric content is similar to that of sucrose. It can be used in conjunction with sucrose in low-sweetness foods, where it can provide a certain level of sweetness while meeting energy requirements, and can be used as an alternative to sucrose in suitable food systems.
Pure sweetness, the colder it is, the sweeter it is, used in beverages to provide a cooling sensation without masking the original color and aroma of the juice; used in the production of preserved fruit jams, it is conducive to bacterial inhibition. In these specific food and beverage application scenarios, it can be a good substitute for sucrose to bring sweetness, and also has some characteristics superior to sucrose.
It should be noted that although these sweeteners can replace sucrose in some aspects, different sweeteners have different properties, such as sweetness, stability, flavor, etc., and it is necessary to select suitable sucrose substitutes according to specific product needs (e.g., type of food, processing technology, taste requirements, etc.) in practical applications. In addition, some artificial sweeteners have some controversy, for example, the World Health Organization recommends against the use of artificial sweeteners, because the use of sweeteners does not have any long-term help to reduce body fat in adults or children, and long-term use may bring potential adverse effects, including increased risk of type 2 diabetes mellitus, cardiovascular disease, and even increase the risk of death, etc. also need to be taken into account.
