It characterizes low caloric ability, excellent biologic tolerance, good thermo-stability, low hygroscopicity, low ice point. 

As substitute of cane sugar, it is widely used in chewing gum, soft drink, jelly, ice-cream, baking and roasting foods, cakes, dairy produce, chocolate, all kinds candies, dessert etc.

It can not be degraded by enzyme, so it is very suitable for patients suffering diabetes, obesity, hypertension, cardiac disease because of no catabolism.