verages, dairy substitutes, 1-10; breakfast cereals, 1-2; cheese, hard candy, 5-10; gum 300; chemicalbook condiments, 5-30; Frosting, gelatin, pudding, jam, Jelly, soft candy, sweet sauce, 2-10; cold drinks, dairy products, processed fruit, 1-5; fruit ice, 0.5-3.0; Condiments 0.5-1.0. White to cream chemical property, amorphous, odorless powder. Sweet and refreshing, no smell, long duration. It is extremely sweet, with an average sweetness of 1600