1. Stability. Some unstable sweeteners, such as aspartame, will lose much sweetness under acidic and heating conditions. Such sweeteners should be added in appropriate parts of the process. The shelf-life of beverage is longer, best choose stable good sweetener, assure beverage sweetness does not produce bigger change.
2. Complementary problem. High sweeteners have distinct sensory differences in sweet taste and taste in complex food systems. Both too fast and too slow are not ideal. At the same time, we should also pay attention to the variety and proportion of acid, essence, salt and so on.
3. Methods to increase body feeling. Low sweeteners make some drinks taste too thin. It can be mixed with fructose syrup, sugar alcohol, maltodextrin and dietary fiber, so as to achieve a harmonious and thick taste.