Aspartame in high temperature or high pH value condition of hydrolysis, so it can not be used for baking food. However, the heat resistance can be improved by combining with fat or maltodextrin. Aspartame in water stability is mainly composed of pH value. At room temperature, when pH was 4.3, it was the most stable with a half-life of about 300 days. When the pH value was 7, the half-life was only a few days. However, most of the beverages pH value ranged from 3 to 5, so the addition of aspartame in beverage is stable. But when the need for longer shelf life, such as vending syrup. And other relatively stable aspartame sweeteners such as saccharin mixed use. For powdered beverage brewing, aspartame and amino aldehyde compounds of certain spices Mailer reaction, leading to lose both the sweetness and flavor. Can be acetal to protect the aldehyde group to avoid this situation occurs.

It is a kind of natural functional oligosaccharide, it will not cause dental caries, pure taste, low moisture absorption, no sticky phenomenon. Will not cause a significant increase in blood sugar, suitable for diabetic patients. The provisions of China can be used in cakes, biscuits, bread, wine, beverage, candy, ice cream, ice lolly, dosage according to normal production needs.