Sweeteners have an important impact on the world's food, from 8 million tons in 1900 production to 70 million tons in 1970 . As people's demands for health become more and more demanding, it is hoped that the sweetener's ability will be as low as possible or even zero. The taste is good and the price is more appropriate. For nearly a century before the five and sixties, the sweeteners used in the food industry were mostly sucrose and saccharin from petrochemicals. Since the 1950s and 1960s, sweeteners such as cyclamate, dipeptide sweeteners, sweetin, acesulfame potassium, and alitame have appeared in the United States, Europe, and Japan.