When the beverage pH was 4.0, 10% sucrose or 6% sucrose and 0.02% acesulfame K could make the beverage have suitable acid and sweet flavor. 当酸乳饮料pH为4.0时,添加10%蔗糖或6%蔗糖和0.02%安赛蜜都可以使饮料酸甜可口。
In the production and processing of acesulfame, manufacturing processes as well as equipments are considered to be the most important prerequisites for producing quality qualified products. 在安赛蜜生产加工中,加工工艺和设备是对其品质的重要保证。