1.1 The definition of "0 sugar "by global regulatory authorities

According to the Chinese national standard GB 28050-2011, food with a sugar content of ≤0.5g per 100g/ml can be called "sugar-free".

FDA standard: The threshold for allowing the labeling of "Sugar Free" is the same as that in China

Special requirements of the European Union: The warning statement "Contains sweeteners" must be marked simultaneously

1.2 The chemical nature of sucralose

As a compound derived from the chlorination of sucrose (C12H19Cl3O8), although its molecular structure is derived from sugars, it:

Not recognized by oral bacteria (does not cause tooth decay)

Small intestinal absorption rate < 15% (most of it is excreted through the kidneys)

The glycemic index (GI) is 0

Chapter Two: Unveiling the Production Process: The Transformation from the Laboratory to the Production Line

2.1 Breakthroughs in Core Technologies

The modern improved version of the original patent of Taylor's Company in the UK (1976) :

Five-step chlorination method: Selectively substituting hydroxyl groups with thionyl chloride (SO2Cl2)

Crystallization purification: Recrystallization of the methanol/water system achieved a purity of 99.9%

Patent barrier: There will still be 237 valid patents worldwide in 2024

2.2 Innovation Paths of Chinese Enterprises

The "enzyme-Chemical Combined Method" developed by Jinhe Industry:

Pretreatment with sucrose isomerase first

The chlorination efficiency has increased by 40%

The wastewater discharge per ton of product has been reduced by 65%

(Insert the process flow chart: Traditional chlorination method vs. Modern clean production process)

Chapter Three: Market Chaos Investigation: Labeled Games and Cognitive Misunderstandings

3.1 Results of random inspection on e-commerce platforms

Among the 120 "sugar-free" products tested by the Consumers' Association in 2024:

17% illegally added erythritol and other filling sweeteners

There were 8% unlabeled blends of sucralose and acesulfame potassium

3.2 Consumer Cognition Research

The questionnaire jointly released by this newspaper and Nielsen shows (N=5000) :

62% of consumers believe that "0 sugar = absolutely sugar-free ".

38% misjudged that sucralose might raise blood sugar

Only 9% understand the specific meaning of the ADI value

Chapter Four: Medical Experts Roundtable: Where Is the Safety Boundary?

4.1 New Discoveries in Metabolic Research

A 2024 paper in the Cell sub-journal of Johns Hopkins University pointed out:

Long-term intake of more than twice the ADI may alter the β diversity of the intestinal flora

However, there was no significant correlation with insulin resistance (p > 0.05)

4.2 Suggestions from clinical nutritionists

Professor Yu Kang, the director of the Department of Clinical Nutrition at Peking Union Medical College Hospital, reminds:

Diabetic patients should not consume more than 10 small packs (1g) of sweeteners per day

Natural sweet substances should be preferred for children and pregnant women

Attention should be paid to the decomposition products of baked goods at high temperatures

Chapter Five Future Trends: The Rise of Third-Generation Sweeteners

5.1 Breakthroughs in Biosynthesis technology

Jiangnan University produced "sweet protein Brazzein" using Pichia pastoris

The cost has dropped to 1.8 times that of sucralose (15 times in 2023).

5.2 Global Policy Trends

The European Union plans to include sucralose in the list of additives requiring special warning

The National Health Commission of China is revising the "Standard for the Use of Food Additives".