Aspartame, For Sweetener, Purity : 99.8%

aspartame , starch syrup and add protein and vegetable protein foam powder or use boiling hot syrup system make up the bulk of the protein. The characteristics of this kind of sugar is loose structure, cross section of wool stoma, sugar, light volume, exquisite, good plasticity entrance to soften, delicate taste, resistant to chewing, sugar body lack of elasticity and toughness.