Sweeteners are essential food additives in the production of preserves. The compound sweetener made by appropriate combination of the respective characteristics of sweeteners can be optimized and sweetened in the production of preserves. In Saelzer's experiment, AK sugar and galactosucrose were added directly or in the form of solution after compounding in pear preserved. When the sweetness ratio was 80/20, that is, the concentration was 0·066 and 0·007g/100mL respectively, compared with saccharin sodium and cycline complex, the taste was better, holding the unique aroma of pear with pure sweetness and close to sucrose. Good retention. In the production of preserves, using the synergistic effect between sweeteners to select suitable new sweeteners for compound use can not only reduce the amount of sweeteners, but also obtain good sensory quality, and open up a broad space for the production and development of preserves. [3]

Beverages require a long shelf life, so the stability of the sweetener is very important. Taking carbonated beverages as an example, in the sensory test of cola beverages, it was found that when aspartame was added to the beverage and then stored at room temperature for 3 to 4 months, the results showed that only 70% to 80% of aspartame remained in the beverage, and the sweetness of the beverage decreased. The addition of both AK sugar and aspartame to the beverage can maintain the sweetness of the beverage until the best use date and ensure the consistency of the quality of the beverage. In addition, neotame can maintain its effect in cola-type carbonated beverages for 16 weeks, which is consistent with the shelf life of commercially available low-energy carbonated beverages. Neotame is combined with some reducing sugars, such as glucose, fructose, lactose, etc., and can be used in lemonade, root juice drinks, etc. [3]

(1). In baked foods, sweeteners, in addition to giving the product a good appearance, can also give the product a good taste and flavor due to the Browning or caramelization of the Maillard reaction between sucrose or glucose and amino acids. [3]