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From artificial sweeteners to natural sweeteners, how to reduce sugar without reducing sweetness?

Time : 2023-12-01 Hits : 13

On July 14, the artificial sweetener aspartame was classified as "possibly carcinogenic to humans" (Class 2B carcinogen). Under the global trend of sugar control and sugar reduction, natural sweeteners have gradually replaced artificial sweeteners.

Many sweeteners found in nature actually have health benefits. They are low in calories, low in fructose, and taste sweet. Compared with artificialsweeteners, naturalsweeteners are safer.

Monk fruit etract

Monk fruit is known as the "Oriental GodFruit" and has been an important medicinal and food resource throughout China's history.

Monk fruit extract is a natural sweetener that is about 300 times sweeter than sucrose but does not produce calories.Nowadays, monk fruit extract is a valuable raw material in beverage, candy, baking and other industries, and is the best sugar substitute for people with diabetes and obesity.

The sweetener is created by removing the seeds and skin of the fruit and crushing it to collect the juice, which is then dried into a concentrated powder.

Monk fruit extract is now used as a standalone sweetener, an ingredient in food and drinks, a flavor enhancer, and a component of sweetener blends.


Stevia, or Stevia rebaudiana, is a plant native to South America. People there have been consuming the leaves as a source of sweetness for hundreds of years. It became popular as a sweetener in Japan in the 1970s, but it hadnt been a leading sweetener in the United States until a decade ago. Today, the extract is widely popular as a zero-calorie sugar alternative. Most notably, stevia is very potent; its 200 to 350 times sweeter than sugar.

stevia does come from plant leaves.The leaves are first harvested, dried, and steeped in hot water. The liquid is then filtered and spun to make an extract from the intensely sweet components of the leaf called steviol glycosides. Its then blended with any number of additives, like dextrose or maltodextrin, to cut the intense sweetness so that it can be easily incorporated into foods.

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