Advancements in the Functional Activities and Application of Natural Sweeteners

Abstract:

Excessive consumption of sugars poses numerous health risks to humans and can induce diabetes, obesity, and dental caries. Sugar reduction has become a global initiative, prompting the research and development of low-calorie natural sweeteners. The advancements in the attributes, production techniques, metabolism, and functions of six representative natural sweeteners, namely D-allulose, D-tagatose, erythritol, xylitol, steviol glycosides, and mogroside, and their practical applications were reviewed. The potential development directions of the sweetener industry were discussed. The aims are to ensure accurate awareness and proper utilization of natural sweeteners by both food developers and consumers and to provide guiding significance for future research and market expansion of natural sweeteners.