Sucrose-free means: no added sucrose.

Sucrose-free foods generally refer to sweetened foods that do not contain sucrose, maltose, fructose, etc., but sugar-free foods contain alternatives such as sugar alcohols (maltitol, xylitol, sorbitol, and mannitol).

According to GB28050-2011 national food safety standards, "General Principles of Nutrition Labeling of Prepackaged Foods" stipulates that: "Sugar-free or sugar-free" means that every 100 grams or every 100 milliliters of liquid or solid food in ancient times contains no more than 0.5 grams of sugar.

No sucrose national concept of sugar-free food can not be added sucrose and sugar from starch hydrolysate, including maltose, glucose syrup, fructose, fructose syrup, etc., but it must contain the corresponding sugar substitute, generally using sugar alcohols or oligosaccharides, etc. does not elevate blood glucose can be substituted for sucrose sweeteners varieties.

And sucrose is one of the basic human food additives, has been thousands of years of history, it is the main product of photosynthesis, widely distributed in the plant body, especially beets, sugar cane and fruit content is very high.

The difference between sucrose-free and sugar-free is:

1, the nature of the difference:

Sucrose-free refers to the food did not use sucrose as a sweetener, but some of the food in order to increase the taste of the business will be added to the internal glucose, maltose syrup and other natural sweeteners.

Sugar-free means that the glucose, fructose, galactose, sucrose, etc. content of the food is relatively low, according to the "General Principles of Nutrition Labeling of Prepackaged Foods", the requirements of sugar-free food is no more than 0.5 grams of sugar per 100 grams of solid or per 100 grams of liquid food in the single and double sugar content.

2, taste different

Sucrose-free food in the process of eating, or will feel with a little sweetness, this is because some of the sucrose-free food will contain a certain amount of internal synthetic sweeteners. Sugar-free foods have little or no sweetness because they are low in sugar and produce less energy for the body.