The key to sugar-free food lies in the definition of "sugar". Sugar can refer to white sugar in particular, and it can also refer to various sweet food ingredients that can be converted into glucose in the human body, such as maltose, glucose, fructose, fructose syrup and so on. Even in a broad sense, even if there is no sweetness, as long as it can be digested and absorbed by the human body and converted into glucose, it can also be called "sugar substances", such as rice.

According to the general concept of European countries, sugar-free foods cannot contain sugar in sucrose and starch hydrolysate, including glucose, maltose, fructose, starch syrup, glucose syrup, fructose syrup and so on. However, it must contain substitutes equivalent to sugar, and sweeteners such as sugar alcohols or oligosaccharides that do not raise blood sugar are generally used.

According to GB28050-20 1 1 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 0.5g per100 ml.