Sucralose is a zero-calorie sugar substitute artificial sweetener. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions and can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low calorie sweeteners in terms of taste, stability, and safety.
| Common Name |
Sucralose |
| CAS Number |
56038-13-2 |
Molecular Weight |
397.634 |
| Density |
1.7±0.1 g/cm3 |
Boiling Point |
669.4±55.0 °C at 760 mmHg |
| Molecular Formula |
C12H19Cl3O8 |
Melting Point |
125.5ºC |
Innovative sweetening ingredients can help reduce calorie content in foods, while meeting consumer taste expectations.
It has about 600 times the sweetness of sugar and, depending upon the application, can be used to replace nutritive sweeteners such as sugar or glucose syrup.
Sucralose is heat stable in cooking and baking and works well in a broad range of food and beverage systems including low-pH environments and in the presence of live cultures.
Food and beverages formulated with sucralose elicit a lower blood glucose response thansimilar products with sugar.
Unlike sucrose and glucose, sucralose has the added benefit of maintaining tooth mineralization and is non-cariogenic.
Sucralose is a high-strength sweetener with a molecular formula of C12H19Cl3O8. High stability, stable to light, heat and PH. It is very soluble in water, methanol and ethanol, and slightly soluble in ether.
Sucralose Function
1) Carbonated drinks and still beverages
2) Jams, jelly, milk prodcts, syrup, confections
3) Baked goods, desserts
4) Ice cream, cake, udding, wine, fruit can, etc.
Sucralose Properties:
1). Sweetness is 600-650 times than sugar
2). Pure taste, no odor
3). Safety, without any safety toxicological aspects of doubt
4). Energy dissipations is 0, won't cause fat. It's available for diabetes cerebrovascular disease patients and old people to use
5). Will not cause caries and the teeth healthy
6). With good solubility and stability
Product Analysis
| Items |
Standards |
Results |
| Physical Analysis |
|
|
| Description |
White Crystal Powder |
Complies |
| Assay |
100 Mesh |
Complies |
| Mesh Size |
100 % pass 80 mesh |
Complies |
| Ash |
≤ 5.0% |
2.85% |
| Loss on Drying |
≤ 5.0% |
2.85% |
| Chemical Analysis |
|
|
| Heavy Metal |
≤ 10.0 mg/kg |
Complies |
| Pb |
≤ 2.0 mg/kg |
Complies |
| As |
≤ 1.0 mg/kg |
Complies |
| Hg |
≤ 0.1 mg/kg |
Complies |
| Microbiological Analysis |
|
|
| Residue of Pesticide |
Negative |
Negative |
| Total Plate Count |
≤ 1000cfu/g |
Complies |
| Yeast&Mold |
≤ 100cfu/g |
Complies |
| E.coil |
Negative |
Negative |
| Salmonella |
Negative |
Negative |
Sucralose is appropriate for a wide range of applications, including:
• Breakfast cereals
• Canned fruit, jams, jellies,pie fillings
• Chilled and frozen desserts
• Condiments, relishes, dressings
• Gelatin desserts, puddings
• Gum, breath mints, candies,cough drops
• Ready-to-eat/frozen baked goods
• Sauces, toppings
• Soft drinks, flavoured milk, nutritional beverages
• Yogurt, ice cream
Function and Applications:
1. Used in carbonated drinks and still beverages
2. Used for jams, jelly, milk products, syrup, confections
3. Used for baked goods, desserts
4.Used for ice cream, cake, pudding, wine, fruit can, etc.
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