1. Generally speaking, it refers to sweet foods that do not contain sucrose (cane sugar and beet sugar), glucose, maltose and fructose, but sugar-free foods should contain sugar alcohols (including xylitol, sorbitol, maltitol and mannitol) and other substitutes. According to GB285-211 national food safety standard "General Principles of Nutrition Labeling in prepackaged foods", "sugar-free or sugar-free" means that the sugar content in solid or liquid food is not higher than .5g per 1g or 1ml.

2. The internationally accepted concept is that sucrose and sugar from starch hydrolysate, including glucose, maltose, fructose, starch syrup, glucose syrup and fructose syrup, cannot be added to sugar-free foods. However, it must contain substitutes corresponding to sugar. Generally, sugar alcohols or oligosaccharides are used as sweeteners that can replace sucrose without raising blood sugar.