Characteristics and application of sucralose

Sucralose, also known as sucralose, is a non-caloric high-intensity sweetener substance made of sucrose. It is in the form of a white powder and has the characteristics of odorless and non-hygroscopic. The substance has high thermal stability and is easily soluble in water. Organic solvents such as ethanol and methanol. Its solubility is 28.2g at 28°C. High stability in light environment, thermal environment and pH value change.
01Advantages of sucralose
1. The safety of sucralose is high, without any side effects, and the AD value is 15mg/kg.
2. The sweetness of sucralose is relatively high, about 600 times that of sucrose, and even higher than that of aspartame. The sweetness of itself is relatively pure, and there will be no post-bitterness of sweeteners such as mogroside .
3. The nature and performance of sucralose are relatively stable. It does not contain active chemical groups and cannot chemically react with other substances. It can be used in food ingredient processing systems.
4. The sucralose aqueous solution has high chemical stability, the sweetness of the aqueous solution will not change at high temperature, and it will not chemically react with the protein and pectin in the food.
02 Application of sucralose
At present, sucralose has been used in the production of more than 500 kinds of foods, including carbonated beverages, alcoholic products, canned fruits and vegetables, baked foods, pickled foods and dairy products.