Key Properties (Factual Data)

Sweetness: 1.3–1.8× sucrose (the sweetest natural nutritive sweetener). Solubility: 3.5 g/mL in water at 20°C; soluble in ethanol, insoluble in ether.
GI value: 19–23 (sucrose = 65), low glycemic.
Thermal stability: Apparent melting point 103–105°C; stable at pH 3–5, resists acid hydrolysis.
Humectancy: Absorbs 6%–12% moisture, inhibits starch retrogradation. Purity specs: Glucose ≤0.5%, heavy metals (Pb) ≤5 mg/kg, HMF ≤0.1%.

Food Industry Applications

Beverages (largest use, ~42% share): Carbonated drinks, fruit juices, sports drinks, flavored water. Enhances fruit notes, no off-flavor, stable in acid, low viscosity.

• Dairy & Frozen Desserts: Yogurt, ice cream, sorbets. Anti-freeze crystal, improves mouthfeel, cold-sweet effect (higher sweetness at low temp).
• Baked Goods: Cakes, cookies, pastries. Promotes Maillard browning, retains moisture, extends shelf life, soft texture.
• Confectionery: Hard candies, gummies, chocolate. Inhibits sucrose crystallization, clean flavor, reduces calories.
• Functional Foods: Low-sugar, diabetic, and clean-label products. Low GI, non-cariogenic, insulin-independent metabolism.

Non-Food Uses

Pharmaceuticals: Oral syrups, chewable tablets, herbal formulations. Sweetens bitter tastes, stable excipient.