1. Refreshing sweetness

The texture of compound sweetener is very close to sucrose, and it has good aftertaste, low Sweetness and viscosity. It can be used together with sucrose. Compared with other sugar alcohols, the sweetness is refreshing and not greasy.

2. Low water activity.

Compound sweetener can effectively inhibit spoilage and prolong the shelf life of food.

3. High softness retention

Compound sweetener evaporates and absorbs water more slowly than common moisturizers such as sorbitol and glycerin, So it has a good softening property . As an additive, the crystallization of other sugar alcohols can be effectively reduced.

4. Corrosion resistance

It is not easy to be used by microorganisms (such as yeast, lactic acid bacteria, etc.); has the function of inhibiting microbial reproduction;  as substitutes for granulated sugar, Sugar maltose (syrup), glucose etc. Compound sweetener has a certain effect of preservation which can extend the shelf life of products.

5. Non carious

Compound sweetener won't cause tooth decay. If sugar is added to food, acidic substances will form in the mouth, causing tooth decay; but the compound sweetener will not produce acidic substances, will not lead to tooth decay.

6. Not easy to be colored.

The thermal stability of Compound sweetener is high and almost no Maillard reaction occuring.

Compound sweetener can be used as sweetener, thickener, viscosity enhancer, moisturizer, crystallization improver, antifreeze and rehydration auxiliary agent. At the same time, as a sucrose-free carrier of flavor, color and enzyme, it is widely used in various food industries, especially in candy and baked food.