In recent years, with the global obesity rate on the rise and the trend of diabetes affecting younger people intensifying, "blood sugar control" has become a core issue in public health. In this battle against sweetness, the rivalry between traditional sucrose and the artificial sugar substitute sucralose is intensifying - the former represents the original sweetness bestowed by nature, while the latter symbolizes humanity's technological ambition to modify molecules. Their competition is not only a game of taste, but also reflects the complex power struggle among food safety, metabolic science and commercial interests.

Youdaoplaceholder0 Chapter 1 The Sweet Revolution: The technological leap from sugarcane fields to laboratories ?

Youdaoplaceholder0 1.1 Sucrose: The sweet code of Nature ?

The history of sucrose can be traced back to India around 500 BC, when humans first extracted crystalline sugar from sugarcane juice. Its chemical nature is ? The disaccharide structure of glucose and fructose (C??H??O??) ?, as a product of photosynthesis in plants, providing a fast energy source for humans.

Youdaoplaceholder0 Production logic ? : Sugarcane/sugar beet pressing → purification → crystallization, dependent on agricultural planting and physical processing;

Youdaoplaceholder0 Core value ? : 4 calories per gram, sweetness benchmark of 1, naturally matched with taste bud receptors;

Youdaoplaceholder0 Cultural significance ? : From the "white gold" of ancient Rome to the soul role in modern baking, sugar cane carries humanity's instinctive craving for sweetness.

Youdaoplaceholder0 1.2 Sucralose: A molecular-Modified sweet wonder ?

In 1976, scientists at Tate & Lyle in the UK, while developing an insecticide, accidentally discovered that ? replacing the three hydroxyl groups in a sucrose molecule with a chlorine atom (C??H??Cl?O?) ? produces an extremely sweet taste that is not metabolized by the human body. This discovery gave rise to Sucralose, ushering in a new era for the sugar substitute industry.

Youdaoplaceholder0 Production logic ? : Sucrose chlorination → chemical modification → purification, dependent on precision chemical synthesis;

Youdaoplaceholder0 Performance breakthrough ? : 600 times sweeter than sucrose, zero calories, heat-resistant (suitable for baking and sterilization of beverages);

Youdaoplaceholder0 Business boom ? : After being approved by the FDA in 1998, sucralose quickly took over the sugar-free beverage market, with a global market size of over $1.8 billion in 2022.

Youdaoplaceholder0 Chapter 2 Health Controversy: Metabolic Mechanisms and Safety boundaries ?

Youdaoplaceholder0 2.1 The double-edged sword effect of sucrose ?

Youdaoplaceholder0 Metabolic pathway ? : Sucrose → Broken down in the gut into glucose + fructose → enters the bloodstream for energy supply or is stored as fat.

Youdaoplaceholder0 Supporting evidence ? : The WHO recommends that daily intake of free sugars be less than 10% of total calories (about 50 grams of sucrose);

Youdaoplaceholder0 Risk Warning ? : Excessive intake is associated with obesity, dental caries, insulin resistance, and 35 million deaths from sugar-related diseases worldwide each year.

Youdaoplaceholder0 2.2 The Safety Puzzle of sucralose ?

Youdaoplaceholder0 Metabolic characteristics ? : The molecule is too large to be broken down by intestinal enzymes → it is directly excreted and does not participate in energy metabolism.

Youdaoplaceholder0 Official endorsement ? : FDA, EFSA and JECFA have all determined its safety, with an allowable daily intake (ADI) of 5mg/kg body weight;

Youdaoplaceholder0 Focus of dispute ? :

Youdaoplaceholder0 Gut microbiota disturbance ? : A 2018 study in Nature suggested that sucralose may inhibit the growth of probiotics or exacerbate metabolic disorders;

Youdaoplaceholder0 Risk of high-temperature decomposition ? : Chloropropanol (a potential carcinogen) may be released above 120 ° C, but the actual production in cooking is extremely low;

Youdaoplaceholder0 Sweetness dependence mentality ? : Consuming or intensifying the craving for high-sweetness foods over a long period of time indirectly increases calorie intake.

Youdaoplaceholder0 Expert opinion ? :

Artificial sweeteners are not scapegoats for health problems, but they are not a panacea either. The key is to understand its applicable scenarios.

-- Dr. Sara Smith, Professor of Nutrition at Johns Hopkins University

Youdaoplaceholder0 Chapter 3 Application Showdown: The Sweet Battlefield of the food Industry ?

Youdaoplaceholder0 3.1 The irreplaceability of sucrose ?

Youdaoplaceholder0 Baking field ? : The caramelization reaction (Maillard reaction) gives bread a golden crust and a unique aroma. Sucralose does not have these characteristics and colorants and flavorings need to be added;

Youdaoplaceholder0 Beverage industry ? : Traditional colas rely on the heavy sweetness of sucrose. Blind tests by consumers show that sugar-replaced versions are often criticized for having a "weak aftertaste";

Youdaoplaceholder0 Emerging trend ? : High-end handmade foods insist on using natural sucrose and emphasize the concept of "Clean Label".

Youdaoplaceholder0 3.2 The commercial empire of sucralose ?

Youdaoplaceholder0 Sugar-free beverages ? : Brands like Coke Zero and Yanki Forest have achieved the "zero-calorie myth" with sucralose, and the sugar-free beverage market in China grew by 25% in 2023;

Youdaoplaceholder0 Functional foods ? : As a core sweetener in special diets for diabetes and calorie replacement meals to address the contradiction between sweetness and calories;

Youdaoplaceholder0 Invisible penetration ? : In non-food fields such as toothpaste and pharmaceutical coating, taking advantage of its anti-caries and stability.

Youdaoplaceholder0 Case: Pepsi-Cola 's sweet strategy ?

In 2021, PepsiCo announced that it would discontinue aspartame in the North American market and fully shift to sucralose formulas. This decision led to a 14% increase in the annual sales of its sugar-free product line, confirming consumers' preference for "safer sugar substitutes".

Youdaoplaceholder0 Chapter 4 Future Outlook: The evolution and coexistence of sweeteners ?

Youdaoplaceholder0 4.1 Technology Iteration: The Rise of third-generation sweeteners ?

Youdaoplaceholder0 Natural sugar substitutes ? : Stevia and mogroside are seizing the high-end market with the "plant extract" label;

Youdaoplaceholder0 Blending scheme ? : A compound product of sucralose and erythritol, balancing taste and health benefits;

Youdaoplaceholder0 Precision Sweet Taste ? : AI-assisted design of new sweet taste molecules mimicking the metabolic pathways and taste curves of sucrose.

Youdaoplaceholder0 4.2 Upgrading of consumer cognition ?

Youdaoplaceholder0 Scientific sugar Control School ? : Choose sweeteners according to the scene - sucrose for post-exercise sugar replenishment, artificial sweeteners for everyday drinks;

Youdaoplaceholder0 Natural fundamentalism ? : Resist all artificial additives to boost the consumption of organic sucrose;

Youdaoplaceholder0 Gen Z contradiction ? : 87% of young people buy sugar-free drinks and indulge in high-sugar snacks like milk tea, reflecting the rift between health awareness and sensory pleasures.

Youdaoplaceholder0 Conclusion: The essence of sweetness is choice ?

In this game between nature and artificiality, there is no absolute winner. Sucrose represents the primitive contract between humans and nature, and sucralose demonstrates the ambition of technology to transform life. When we pick up a can of drink in front of a supermarket shelf, what we choose is not only sweetness, but also a vote on health, ethics and business logic. Perhaps the true scientific wisdom lies in understanding: ? The end of sweetness is not substitution, but balance.