Properties: white, odorless, heat stable crystalline. Slightly sweet. Cool feeling. The sweetness of sugar is about 60% to 80%. Low heat, about one tenth of the sucrose. Low moisture absorption, soluble in water (37%, 25 ° C), low solubility (compared with sucrose), easy to crystallize, suitable for the need to sucrose taste the food, such as chocolate and table sugar. By enzymatic degradation, can only penetrate the kidney (susceptible to intestinal absorption) from the row to the blood in the urine (90%), not involved in glucose metabolism and blood sugar changes, it is appropriate for diabetics. Not fermented in the colon is not easy to avoid gastrointestinal discomfort. Melting point 121 ° C, the boiling point of 329 ~ 331 ° C, acid, alkali stable.