Physical and chemical properties: colorless to white crystalline powder, odourless. Has a sweet taste, about 70% of the sucrose sweetness. Soluble in water, slightly soluble in ethanol, insoluble in ethanol. With optical activity.
Usage: Used as a preservative, flavor seasoning food and beverage aspects, such as amino acid low-degree wine medicine used for synthesis of amino acid transfusion.
Standard: FCCIV USP26 USP28 AJI92