1. Milk, flavor milk and artificial milk products
It can withstand pasteurization or ultra-high temperature instantaneous sterilization treatment without loss of sweetness. The sweetness of products treated by ultra-high temperature instantaneous sterilization will not decrease at all in the shelf life at room temperature.
2. Yogurt, fermented milk, lactobacillus beverage
During the fermentation process, lactic acid milk will produce some unpleasant sour taste, which can not be eliminated by adding sucrose alone. However, most sweeteners such as Acesulfame and aspartame decrease when they are sour and sweet. The pH stability and refreshing taste of sucralose can mask this bad flavor.
3. Ice cream