Approximately 200–300 times sweeter than sucrose, with a clean sweet taste and no bitter aftertaste; highly stable chemically, resistant to acid, alkali, and high temperatures, maintaining sweetness during baking and sterilization processes; not metabolized by the human body and provides zero calories. Aligns with consumer trends toward “sugar reduction and calorie control,” helping finished products capture niche markets such as sugar-free beverages and healthy snacks.