Sugar-free foods mainly include: eggs, fish, meat, seafood and other animal foods,

Sugar-free vegetables: bamboo shoots, onions, bean sprouts, spinach, mushrooms , soy products, fungus, sea vegetables, peppers and other vegetables contain no sugar or low sugar content.

According to international practice, sugar-free foods cannot contain sucrose (cane sugar and beet sugar) and starch sugar (maltose, etc.), but must contain substitutes, such as sugar alcohols (including xylitol, sorbitol, Maltitol, mannitol, etc.), and cannot be produced with high-intensity sweeteners such as saccharin.

Extended information

Existence conditions

First of all, sugar-free foods may contain starch hydrolysates as a source of sweetness, that is, starch syrup, fructose Syrup, maltose, etc.

The efficiency of these syrups in raising blood sugar and converting it into energy may not be slower than that of sucrose. I have seen such products with added glucose syrup or starch syrup, and they are also claimed to be sugar-free foods. These ingredients may even raise blood sugar faster than white sugar.

Secondly, most sugar-free products in China use high-efficiency sweeteners, especially synthetic sweeteners, such as acesulfame potassium, cyclamate, saccharin, aspartame, etc.

However, these things are hundreds of times sweeter than sucrose. So in the original formula, 40 grams of sucrose is added to 100 grams of product, and only a few tenths of a gram of sweetener is enough. Generally speaking, most of the fillings used are starch, starch hydrolyzate or dextrin.

Saccharin sodium The saccharin sold on the market is actually saccharin sodium, whose scientific name is o-sulfonylbenzoimide. It has been used for hundreds of years and is the most traditional and cheapest sweetener.

Saccharin sodium is 200 to 700 times sweeter than sucrose, but has a poor taste and an obvious bitter aftertaste. After entering the human body, it does not decompose or absorb, and is excreted in the urine. It has no nutritional value. Saccharin was once considered a carcinogen and banned in many countries. The government has also taken measures to strengthen the management of saccharin and stipulate that it is not allowed to be used in baby food.

Cyclamate, whose scientific name is sodium cyclamate, is currently the most widely used sweetener in my country’s food industry. Cyclamate has a relatively pure sweetness, can maintain the flavor of food, and extend the shelf life of food. It is also a low-calorie sweetener that is not absorbed by the human body and will not cause heart disease, obesity, and dental caries. It is especially suitable for diabetic patients as a sugar substitute.

Abroad, due to reports in 1969 that this product had carcinogenic and teratogenic effects, various countries banned it one after another. Since then, many countries have conducted toxicity studies on it, and no abnormalities have been found. More than 40 countries have begun to recognize its use.

Aspartame, whose scientific name is aspartame, has been approved for use in more than 100 countries and is the sweetener with the fastest annual consumption growth in the world market. It has high safety, pure sweetness, no caries effect, and is suitable for patients with obesity and cardiovascular disease.

Steviol glycoside is a diacyl glycoside extracted from Sweet Juba. It has high sweetness, good taste and stable properties. Steviol glycoside is a natural sweetener suitable for patients with diabetes and obesity. It also has the functions of preventing dental caries, lowering blood pressure, promoting metabolism, and treating hyperacidity.

Baidu Encyclopedia-Sugar-free Food

People's Daily Online-There is no absolute sugar-free food