• Sucralose
Sucralose
  • Product Name: Sucralose
    Chemical Name: 1',6'–Dichloro-1', 6'–dideoxy–β–D-fructofuranosyl–4–chloro–4–deoxy–α–D–galactopyranoside
    Synonyms: TGS; 4, 1', 6' – Trichlorogalactosucrose; Trichlorogalactosucrose
    CAS No. : [56038-13-2] 
    Molar Mass: 397.64 g/mol 
    Appearance:  white to off-white, practically odorless, crystalline powder
    Molecular Formula:  C12H19O8Cl3 

     

    Property:

    Sucralose is non- caloric, high-intensity sweetener derived from real sugar through a multi-step processing. It is 600 times sweeter

    than sugar. It is a non-nutritive sugar alternative and safe for use as a sweetening ingredient.

    Stability in acid and alkali

    Sucralose is very stable in a wide range of pH value from acidity to neutrality. When used as a sweetener, it can endow the food with tasty flavor and keep itself stable.

    At ambient temperature on the pH value standard of soft drink (pH=3~5), sucralose can be in storage for 1 year without any changeS. When used in producing lactic acid beverage, sucralose is not decomposed by common lactobacillus and microzyme and or restrain the process of fermentation. In fact, it is the most suitable sweetener for yogurt and lactic acid beverage. 

    Stability of heat processing

    Sucralose’s thermal stability is much better than any other high intensity sweeteners so it can be widely used in high-temperature food processing. Experiments show that sucralose can maintain inert when used as a sweetener in the beverage that has been sterilized in the temperature of 121 for 20 minutes and in storage in the temperature of 60 for 90 days. No changes can be detected.

    When used in producing soybean milk, hot coffee and cocoa milk, sucralose can endure high-temperature and long-term sterilization.Without any sweetness reduction in high temperature, sucralose is the best sweetener in producing these types of beverages.

    Stability of shelf life

    Because of its stability in acid and heat as well as its indecomposability by microbe, sucralose can maintain its tasty sweetness in long-distance transportation and long-term storage processes. However, other sweeteners, for example, aspartame, sucrose and sugar alcohol, are inevitably with problems of sweetness and taste reduction.

    Solubility

    The solubility of sucralose in 20 water is 28.2g/100ml and it increases as the temperature rises. Sucralose also has an excellent solubility in ethanol, which makes it suitable for alcohol beverage production.

    Surface Tension

    The surface tension of sucralose solution is very weak, which is only 71.8 mN/m (20, 0.1g/100mL). So it will not foam easily. It is very suitable for production line of high-speed bottling and canning.

  • Techno Sucralose is produced strictly in compliance with government regulations and standards:

    FCC, USP/NF, E955 (EC),EP, British Pharmacopoeia, JECFA (JointFAO/WHO Expert Committee on Food Additives), Japanese Food Ingredients Standard,and GB 25531-2010-Sucralose (Chinese National Standard)


  • Natural Taste, Just Like Sugar

    Sucralose has the same chemical structure as sucrose, which just selectively substitutes three chlorine atoms for three hydrogen-oxygen groups on the sucrose molecule. So it tastes like sugar most among all existing sweeteners. It has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste as sugar does.

    Does Not Promote Tooth Decay

    Scientific studies have shown that sucralose does not support the growth of oral bacteria and does not promote tooth decay.

    Calorie-free,suitable for elders, diabetic, people in diet and cardiovascular disease

    Although sucralose is made from a process that starts with sugar, it is not a sugar nor does the body recognize it as carbohydrate. Sucralose is not broken down for energy in the body so it has no calories. The sucralose molecule passes through the body unchanged, without taking part in metabolism, and it is eliminated after consumption. It perfectly conforms to the consumer demand of low sugar, low calorie and healthy life.

     No effect on glucose utilization, advantageous for people with diabetes

    Sucralose is not recognized as sugar or a carbohydrate by the body. Thus, it has no effect on glucose utilization, carbohydrate metabolism, the secretion of insulin, or glucose and fructose absorption.Products sweetened with sucralose provide good-tasting, lower-calorie alternatives for people with diabetes and those who are interested in reducing their caloric or sugar intake.

    Safety for human consuming, no harmful effects found

    Sucralose has been extensively tested in more than 100 studies during a 20-year period and found to be a safe and remarkably inert ingredient. It can be used by all populations, including pregnant women,nursing mothers, and children of all ages, without any safety problem.

    Excellent solubility and stability, long shelf life and general applicability

    Sucralose is particularly stable in acidic products, such as carbonated soft drinks, and in other liquid based products. Sucralose combines the taste of sugar with the heat, liquid and storage stability required for use in all types of foods and beverages. Sucralose also can be used in the beverage to reduce the sour and salt taste, to conceal the astringent and bitter taste as well as to enhance the peppery and milk flavor.So sucralose is a general purpose sweetener.



  • Application

     
    The extraordinary stability of sucralose allows both foodmanufacturers and consumers to use it virtually anywhere sugar is used,
    including cooking and baking. In fact, sucralose is the sweetening ingredient that applied in over 5000 products worldwide, and
    may be used across a broad range of major categories including:

    · Nutritional dietary supplements · Pharmaceuticals

    · Processed fruits and fruit juices · Snack foods

    · Soft candy · Sugar substitutes

    · Sweet sauces, toppings and syrups · Confections and frostings

    · Dairy product substitutes · Frozen dairy desserts and mixes

    · Gelatins, puddings, and fillings · Hard candy and cough drops

    · Meat products · Milk products

    · Alcoholic beverages · Beverages and beverage mixes

    · Baked goods and baking mixes · Breakfast cereals

    · Cheeses · Chewing gum

    · Condiments and relishes