Aspartame is a natural functional oligosaccharides, no tooth decay, pure sweetness, low moisture absorption, no sticky phenomenon.

(2) Aspartame does not cause blood sugar significantly higher for diabetics.

(3) Aspartame can be used in cakes, biscuits, bread, preparation of wine, ice cream, popsicles, drinks, candy, etc.

(4) Aspartame has pure sweet taste and is very similar with sucrose, has refreshing sweet, no bitter after taste and metallic taste.

(5) Aspartame and other sweeteners or a mixture of sucrose has a synergistic effect, such as 2% to 3% of the aspartame, can significantly mask the bad taste of saccharin.

(6) Aspartame mixed with flavors has excellent synergistic, especially acidic citrus, lemons, grapefruit, etc., to make lasting flavor, reduce the amount of air freshener.

(7) Protein component of aspartame, may be absorbed by the body's natural decomposition.