| CAS No.: | 56038-13-2 |
|---|---|
| Type: | Sweetening |
| Nutritional Value: | Nutritional |
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Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Sucralose is free solubility in water and high stability, its solution with pH 5 is the most stable one among all sweeteners under room temperature. It won't cause foaming when use it. Stable for long term storage and resistant to high temperature.
Sucralose has been approved for using in foods and beverages by FAO/WHO in more than 40 countries including Canada, Australia and China.
| Basic Information | |
| Product name | Sucralose |
| Grade | Food Garde |
| Appearance | White crystalline powder |
| Assay | 99% |
| Shelf life | 2 years |
| Packing | 25kg/bag |
| Characteristic | It is soluble in water and glycerol, but insoluble in alcohol and some other organic solvents |
| Condition | Store in the cool dry place |
Drinking
The application of sucralose is more common in beverages. Because sucralose has good stability, it will not react with other substances, nor will it affect the transparency, color and flavor of the beverage.
Baked Food
Sucralose has the advantages of high temperature resistance and low calorific value. It is widely used in bakery products. The sweetness of sucralose products heated at high temperature will not change, and there is no loss of measurability.
Candied food
The sucralose is used in candied foods, and the addition amount is controlled at 0.15g/kg. The main reason is that sucralose has good permeability, which can ensure the sweetness while avoiding other reactions.
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