Neotame has similar stability as aspartame, but has greater stability especially in heated and dairy foods. Increased temperature, moisture or pH increase losses, and are the main relevant properties of a food when considering the stability of neotame. For example, about 90% of original neotame remains after 8 weeks of storage in pH 3.2 beverages. Neotame is especially stable as a dry powder at room temperature and humidity even if mixed with e.g. glucose or maltodextrin, and is relatively inert in foods with reducing sugars like fructose.