Humans have a long history of edible sugar. The first generation of artificial sugar substitute "saccharin" was born in 1879 and entered the market in 1884. Since then, artificial sweeteners such as aspartame, acesulfame and sucralose have appeared one after another. , because of its absolute cost advantage, it occupies the mainstream sugar substitute market.
However, with the deepening of research, artificial sweeteners have been found to have certain side effects, such as super-dose intake, which is easy to cause diarrhea and obesity. A recent study in France proved this again. Data from a study of 102,865 adults showed that participants who consumed high amounts of aspartame and acesulfame-K had a higher risk of breast cancer and obesity-related cancers.
In July 2021, the International Food Information Council conducted a survey to explore the role of natural functional ingredients in U.S. consumers' food attitudes and purchasing habits, and 41% of people in the survey would choose natural sweeteners. In the long run, natural sweeteners will replace artificial sweeteners and become the mainstream of the market in terms of raw material iteration, product development, consumer demand, and market recognition. So, what are the ideal types of natural sweeteners?
Non-artificial sweeteners mainly include natural sweeteners, sugar alcohol sweeteners, etc., and have been in the application market for more than ten years. Among them, the main products are natural sweeteners such as mogroside, steviol glycosides, and sugar alcohols such as erythropoietin. thritol.
Mogroside and stevioside are the main products of natural sweeteners at present. They are extracted from natural plants. Compared with sugar alcohols that are fermented by microorganisms, strictly speaking, the material structure of the main ingredients has not changed. Monk fruit has been eaten in China for hundreds of years, 
and it has the same origin as medicine and food. Its extract, mogroside, is 300 times sweeter than sucrose, but does not produce heat. It is 100% pure natural and non-GMO. Steviol glycosides are extracted from the leaves of Stevia rebaudiana. The sweetness is 250-450 times that of sucrose, and the calories are only 1/300 of that of sucrose. Up to now, the application and research of stevioside and mogroside have not found any side effects of the product. However, some people who consume too much sugar alcohol-based sugar substitute products may cause diarrhea, so from the perspective of safety, the former has more advantages. In terms of taste, stevioside has the disadvantage of slow disappearance of sweetness, while dimogroside has better taste, which brings more opportunities for application.
As a natural sweetener, Luo Han Guo is very "playable" in application, not only the taste is infinitely close to sucrose, 0 calorie, but also has good solubility and stability, has a diluting effect on sour and salty taste, and has a strong effect on astringency and astringency. Bitterness has a masking effect and has a certain synergistic effect on milky and spicy taste, so it is usually used in combination with other sweeteners. In addition, Momordica grosvenori can also be used in products with clean label claims, and there is no limit on the amount of addition. It is a "power player" in the field of sugar substitute raw materials, and what is the ideal natural sweetener for consumers.
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