Trilobatin (phloretin-4'-O-β-D-glucoside) is a naturally occurring dihydrochalcone compound found predominantly in Lithocarpus polystachyus Rehd., traditionally used in southern China to prepare sweet tea. Structurally related to phlorizin, trilobatin features a glucose moiety that contributes to its excellent sweetening properties and aqueous solubility. Beyond its use as a natural sweetener, trilobatin has demonstrated significant biological activities including antioxidant capacity and α-glucosidase inhibition. It is considered a promising next-generation natural sweetener aligned with the clean-label trend.