Sucralose, commonly known as sucralose, is a high-power sweetener with a molecular formula of C12H19Cl3O8. High stability, stable to light, heat and pH. Very soluble in water, methanol and ethanol, slightly soluble in ether. The pH of 10% aqueous solution is 5~8.
Sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety, etc. It is also one of the most ideal sweeteners.
Sucralose has excellent properties and is a non-nutritive strong sweetener. The sweetness of sucralose is very high (400-800 times that of sucrose), and the sweetness is pure. The speed of sweetness, the intensity of maximum sweetness, the duration of sweetness and the aftertaste are all very close to sucrose. Sucralose is stable in nature, and its crystalline product is also stable for 4 years under dry conditions at 20°C. In aqueous solution, within the pH range of soft drinks and at normal temperatures, sucralose is the most stable of all intense sweeteners and can be stored for more than a year without any change.
Sucralose is a derivative of sucrose, a pure natural product. The relative sweetness of sucrose varies with the concentration of the solution. It has a desalination effect on sour and salty tastes, and has a masking effect on astringent, bitter, wine and other tastes. , milk flavor, etc. have synergistic effects.
Sucralose has been widely used in more than 400 kinds of foods, including carbonated drinks, still drinks, alcohol, sweets, canned fruits and vegetables, preserved foods and sauces, jams, baked goods, ice cream, dairy products, breakfast cereals Foodstuffs, sweeteners for daily use, etc. Low-calorie beverages are the largest market for artificial sweeteners. Low-calorie beverages that use sucralose as a sweetener will be the focus of future marketing, which will undoubtedly greatly increase market demand for sucralose.
The main downstream application industry of sucralose products is the beverage industry, that is, it is used in the sugar-free beverage industry as a non-caloric and low-burden sweetener instead of adding sugar.
Sucralose has high stability. In food processing, it should be added in any process in combination with the actual needs of the factory. Not only is it more convenient to use, but the overall effect is better. For the content analysis of sucralose, high-pressure liquid chromatography should be adopted to visually measure relevant data and information. The application of sucralose in food processing conforms to the market demand trend, and requires product monitoring personnel to pay high attention to the dosage.
Beverages accounted for 59% of sucralose in the downstream field, and table condiments, personal care products and baked goods accounted for the second, with the same proportion of the three, accounting for 12%. 3%, and other fields accounted for 3%. The import price of sucralose in my country is generally on the rise, while the export price of the product is on the overall decline.
In my country, sucralose has been officially approved to be used in processed products such as beverages, chewing gum, frozen snacks, ice cream, jelly, etc., and this application trend is still expanding and continuing, and the food pending approval will increase year by year. In addition to having a good taste, the application of sucralose in food processing can also be used in the prevention of obesity, diabetes, and cardiovascular diseases. As an important sweetener, it actively digs and integrates its characteristics in depth, conforms to the development trend, and provides guarantee for the comprehensive upgrading of food processing.
Among the various sugar substitutes currently on the market, acesulfame-K and sucralose are still the main force in the industry due to their advantages of good safety and high sweetness-price ratio. Among them, sucralose has relatively high process technology, environmental protection requirements, and investment thresholds, and its production costs remain high. Currently, there are only a few leading companies participating in the layout.