A natural sweetener such as honey, cane sugar or stevia, comes naturally in fresh foods or plants while artificial sweeteners such as sucralose, aspartame or saccharin, are chemically manufactured molecules. To achieve satisfactory and consistent quality, many natural and synthetic sweeteners require purification to remove color, undesirable taste and odor, and turbidity. Manufacturers of sweeteners as well as food and beverage producers utilize absorbent and filtration technologies to economically produce a product that meets sensory requirements for the consumer while complying with health and safety regulations.
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