There are many types of sweeteners, which can be divided into: according to their sources, they can be divided into natural sweeteners and synthetic sweeteners; according to their nutritional value, they can be divided into nutritional sweeteners and non-nutritive sweeteners; according to their chemistry Structure and properties are divided into sugar and non-sugar sweeteners.
Sugars such as glucose, fructose, sucrose, maltose, starch sugar and lactose are also natural sweeteners, but because they have been consumed by humans for a long time and are important nutrients, they are usually regarded as food raw materials and are not used as food additives in China.
Non-sugar sweeteners include natural sweeteners and synthetic sweeteners. Natural sweeteners include stevioside, licorice, disodium glycyrrhizinate, tripotassium and trisodium glycyrrhizinate. Synthetic sweeteners include saccharin, sodium saccharin, sodium cyclamate, and alitame aspartame.
