Approximately 30–50 times sweeter than sucrose, with a refreshing sweet taste and no bitter aftertaste; highly soluble in water, poorly soluble in organic solvents; chemically stable, resistant to acid, alkali, and high temperatures, with no sweetness loss during baking or sterilization; not involved in human blood glucose metabolism, classified as a low-calorie sweetener with stable physicochemical properties, suitable for mainstream low-sugar food categories such as juice beverages and preserved fruits.