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Dairy products (sucralose reference addition: 60 ~ 200mg / Kg)

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Dairy products (sucralose reference addition: 60 ~ 200mg / Kg)

Milk,flavoredmilk,artificialmilkproductsItcanwithstandpasteurizationorultra-hightemperatureinstantaneoussterilizationwithoutlossofsweetness.Theproductthathasbeensterilizedbyultra-hightemperaturehasnodecreaseinsweetnessduringshelflifeatroomtemperature. Yogurt,fermentedmilk,lacticacidbacteriadrinkLacticacidmilkwillproducesomeunpleasantsournessduringthefermentationprocess.Addingsucrosealonecannoteliminatethistaste,whilemostsweetenerssuchasacesulfameandaspartamedecreasetheacidityandsweetness,andthepHofsucraloseStabilityandarefreshingmouthfeelcanmaskthisunpleasantflavor. icecream

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Milk, flavored milk, artificial milk products

It can withstand pasteurization or ultra-high temperature instantaneous sterilization without loss of sweetness. The product that has been sterilized by ultra-high temperature has no decrease in sweetness during shelf life at room temperature.

Yogurt, fermented milk, lactic acid bacteria drink

Lactic acid milk will produce some unpleasant sourness during the fermentation process. Adding sucrose alone can not eliminate this taste, while most sweeteners such as acesulfame and aspartame decrease the acidity and sweetness, and the pH of sucralose Stability and a refreshing mouthfeel can mask this unpleasant flavor.

ice cream

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