There is syrup in the milk tea. As one of the main raw materials in milk tea, syrup not only provides sweetness, but also plays an important role in coordinating the balance of raw materials, improving the freshness of tea, milk and fruit, masking unpleasant flavor and providing specific flavor attributes.

Most sugar-free and sugar-free milk teas on the market use high sweeteners instead of white sugar, such as acesulfame, aspartame and neotame. It often leads to the situation that the sweetness of milk tea is not enough before, and then it is too long, and even there are problems such as bitterness and metallic taste. The taste is obviously different from that of sugar.

A sweet and refreshing milk tea is delicate and not greasy, and syrup is very important.

Sweet solution of mature syrup:

Suitable for all kinds of flavored syrup products, the sweetness is very close to that of white sugar, the flavor is pure, there is no miscellaneous taste, and the taste is mellow. In addition, its sweetness is as high as 800-900 times, and it is not crystallized and bitter.