In summer, it is sticky to make lollipops with azoxystrobin, because azoxystrobin is white and tasteless, sweet in taste, about 45%~65% sweeter than sucrose, and slightly hygroscopic. The melting point range is 145~ 150℃, and specific rotation is 2+9 1.5 (4% aqueous solution, m/. Soluble in water, the solubility in water at room temperature is lower than sucrose, and it can be close to sucrose after heating, but insoluble in ethanol.

High tolerance, many sweeteners, such as sorbitol, xylitol, hydrogenated glucose syrup, maltitol syrup and many oligosaccharides, will cause abdominal distension, bowel sounds, diarrhea and other discomfort when eaten too much, so FAO/ WHO has stipulated its maximum dosage, but the human body's tolerance to isomaltulose is surprisingly large.

Extended data:

It is sticky to make lollipops with Su Ai sugar in summer. Tartaric acid can be added. The works made of Su Ai sugar are so powerful that even the largest works can be played at will. Moreover, the sugar will turn yellow when it is cooked to 160 degrees, but the transparency of acesulfame is still very high at 180 degrees or even 200 degrees.

Su Ai sugar dry cooking: The so-called dry cooking means that sugar is directly put into the pot for heating without adding water, but a compound bottom pot and an induction cooker are used. The advantages of dry cooking are less moisture absorption and long storage time. Similarly, you can put it in the microwave oven.

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