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  Paraffin sugar possesses the following properties: low sweetness, non-hygroscopic, acid-resistant, incompatible with yeast and some microorganisms, non-caries-prone, suitable for diabetics, and flavor similar to sucrose. Therefore, it can be partially or completely replaced in foods, beverages, and frozen foods that use sucrose as a sweetener. It is mainly used in frozen desserts, pastries, concentrated fruit juices, candies, jams, prepared wines, biscuits, and bread. In the small intestine, paraffin sugar is gradually broken down into glucose and fructose by a complex enzyme, slowly absorbed and metabolized, stabilizing blood sugar levels. Due to its slow absorption, insulin levels do not fluctuate significantly, making it suitable for diabetics. It is a non-caries-prone sweetener suitable for infants and adolescents who need sugar during their growth and development. The Japanese JSD food inspection standard for paraffin sugar stipulates that it can replace or partially replace sucrose as a sweetener in foods and beverages to produce non-caries-prone sweets. The Japan Nutrition Food Association also stipulates that any food containing more than 70% paraffin sugar can be declared a non-caries food. Paraffin sugar will be widely used in 21st-century bioengineering high-tech products. As humanity enters the new century, this novel functional sweetener will undoubtedly become a widely used food ingredient, allowing people to fully enjoy sweet foods.;

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