Sucralose Application Field and Development Prospect
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Sucralose Application Field and Development Prospect

Views: 0     Author: Site Editor     Publish Time: 2022-12-16      Origin: Site

Sucralose, commonly known as sucralose, it is a high sweetener. High stability, stable to light, heat and pH. Highly soluble in water, methanol and ethanol, slightly soluble in ether. The pH of 10% aqueous solution is 5-8. A new type of sweetener jointly developed and patented by Tailai and the University of London in 1976, and put on the market in 1988. It is the only functional sweetener using sucrose as raw material. The original trademark name is Splenda, which can reach about 600 times (400~800 times) of the sweetness of sucrose. Sucralose is characterized by non energy, high sweetness, pure sweetness, high safety, and is also one of the most ideal sweeteners.

Sucralose Physical and Chemical Properties

Sucralose is a halogenated sucrose derivative, also known as "super sweet sucrose". Its chemical name is 4,1 ', 6' - trichloro-4,1 ', 6' - trideoxygalactose. It is a powerful sweetener discovered by Professor Hough L of the United Kingdom in the 1970s.

Sucralose is called sucralose. It is used to make a calorie free high power sweetener material, which has the characteristics of odorless and moisture absorption. The material has high thermal stability, it is extremely soluble in water, and it can be soluble in ethanol, methanol and other organic solvents. The solubility is 28.2g at room temperature of 28 ℃. It has high stability in light environment, thermal environment and pH change. The aqueous solution of sucralose is clear and transparent, the pH of the aqueous solution is 5, the stability is high, and the chemical change will not occur after storage for more than 1 year. The crystal will not change chemically after being stored for about 4 years, and the sweetness will not change under high temperature sucralose -herb-key

Functional features

It is a non nutritive strong sweetener with excellent performance. The sweetness of sucralose is very high (400~800 times as much as that of sucrose), and the sweetness is pure. The speed of presentation of sweetness, the intensity of maximum sweetness, the duration of sweetness and the aftertaste are very close to that of sucrose. The properties of sucralose are stable, and its crystalline products are also stable after 4 years of storage under dry conditions at 20 ℃. In the aqueous solution, sucralose is the most stable of all powerful sweeteners in the pH range of soft drinks and at normal temperatures, and can be stored for more than one year without any change.

Sucralose is a derivative of pure natural product sucrose. Its relative sweetness to sucrose varies with solution concentration. It has a desalinization effect on sour and salty taste, a masking effect on astringent taste, bitter taste, wine taste, etc., and a synergistic effect on spicy and milk taste.

Biological characteristics

Sucralose does not participate in metabolism in the human body and is not absorbed by the human body. With zero calorific value, sucralose is an ideal sweet substitute for diabetics. It was audited and certified by FDA in 1998. It can be used as a universal sweetener for all foods, and does not affect the concentration of glucose in the blood. It can be accepted by patients with diabetes. In addition, sucralose is not used by caries bacteria, which can reduce the amount of acid produced by bacteria in the mouth and the adhesion of streptococcal cells on the tooth surface, effectively playing the role of anti caries. Animal studies have shown that sucralose is safe for long-term consumption in large doses hundreds of times higher than human use levels. Long term experiments on ordinary human volunteers have shown that sucralose will not have irreversible effects on human health. After long-term safety certification test, FDA of the United States confirmed that it is GRAS (safety) additive.

Sucralose Sweetener Application Field

Sucralose has a high stability. In food processing, it should be added in any process according to the actual needs of the factory. It is not only convenient to use, but also has a good overall effect. For the content analysis of sucralose, the method of high pressure liquid chromatography should be adopted to directly determine the relevant data and information. The application of sucralose in food processing conforms to the trend of market demand and requires the product monitoring personnel to pay close attention to the dosage.


Sucralose is commonly used in beverages. Generally speaking, the amount of sucrose added in beverages is usually concentrated at 8%~10%. If the ratio of sucralose and sucrose sweetness is used, 0.013%~0.016% sucralose should be added. That is to say, 130~160g sucralose can be added in 1000kg beverages at most to ensure that the beverages have good sweetness. In addition, the application of sucralose in alcohol or alcoholic beverages has a good effect. Adding a small amount of sucralose can improve the taste of alcoholic beverages, effectively cover the original sour feeling of alcohol, improve the taste of alcohol, and make the liquor body coordinate without odor. It is a relatively new method to apply sucralose in nutritional drinks, which can mask the bitter and astringent taste of vitamins and functional substances. The application of sucralose in lactic acid bacteria and fermented milk will not be decomposed by sucralose, nor will it have adverse effects on the fermentation process. The overall effect is good.

Because of its good stability, sucralose will not react with other substances, nor will it affect the transparency, color and aroma of the beverage. In addition, sucralose has the performance of heating sterilization and long-term storage, and there will be no degradation or dechlorination problems. Therefore, the application of sucralose as a sweetener in beverage production can meet the use and circulation management.

Baked Goods

Because of the advantages of high temperature resistance and low calorific value, sucralose is widely used in baked foods. The sweetness of sucralose products heated at high temperature will not change, and there is no measurable loss. It is common to add sucralose to baked cakes and candies. When the pH is 3, the food added with sucralose is stored for one year, and the preservation rate of sucralose is only 2%. When the pH is higher than 3, sucralose will hardly lose, will not participate in the fermentation reaction, and will not affect the growth of yeast substances. It is also on this basis that the application of sucralose in the fermentation of lactic acid and yogurt to produce low pH food can give play to the advantages of sucralose and improve the taste of food.

It should be noted that since sucralose itself does not contain calories, it is difficult to absorb efficient sweeteners, so it will not directly lead to obesity and other problems. Its application in sugar filled foods such as moon cakes and desserts can reduce the calories in food on the basis of ensuring the taste.

Candied fruits

Sucralose was used in candied food, and the added amount was controlled at 0.15 g/kg. This is mainly due to the good permeability of sucralose, which can ensure the sweetness and avoid other reactions. In addition, effective control of sucralose should be carried out in combination with the Hygienic Standards for the Use of Food Additives, with the maximum dosage of 0.15 ~ 1.25g/kg. It was used in the modified chewing gum with the addition amount of 1.5g/kg. The specific standards are as follows: the amount of sucralose added in pastry is below 1.8g/kg, the amount of gum added is below 2.6g/kg, and the amount of coffee and black tea is below 12.0g/kg.

Product advantages

Some scholars have studied the differences between sucralose and sucrose, aspartame, saccharin, acesulfame in sweet taste, bitter aftertaste, sour taste, volume sense, sweet aftertaste and non sweet aftertaste, and found that the taste of sucralose is the closest to that of sucrose, which indicates that the advent of sucralose represents the highest achievement of high sweetness sweeteners. In some food production applications, aspartame tastes good, but is easy to decompose and unstable; The safety of sodium cyclamate and saccharin is disputed to a certain extent, and it is easy to produce bitter aftertaste; The ingredients of the so-called "protein sugar" are different, and the safety is poor, so the use of saccharin and sodium cyclamate is easy to exceed the standard; Sugar alcohol sweeteners have low sweetness, high cost of use, and the heat absorption of dissolution is greater than that of sucrose. Although they are easy to produce a cool feeling, their taste is different from the sweet and ripe feeling of sucrose. The sweetness of sucralose is very close to that of sucrose, and it is very stable to heat, acid and alkali, with high safety. Its main advantages are: high sweetness, 400~800 times as much as sucrose; It is safe, non-toxic, and will not have side effects on human body. It has passed the FDA certification; Low calorie, can be used for people who cannot eat nutritional sweeteners, such as obese patients, diabetic patients, etc.

At the same time, it will not cause dental caries, which is beneficial to dental health; It has good stability, can be stored for a long time, and the sweetness will not be damaged during the processing of high-temperature food; The sweet taste is pure, similar to the sweet taste of sucrose, and will not produce bitter aftertaste and odor like some other powerful sweeteners; The price is cheap, which is 1/3~1/2 of the price of sugar under the same sweetness.

Sucralose Powder Development Prospect

Sucralose has been widely used in more than 400 kinds of food, including carbonated drinks, airless drinks, alcohol, canned sweet fruits and vegetables, pickled food and sauce, jam, baked food, ice cream, dairy products, breakfast cereals, daily sweeteners, etc. Low calorie beverages are the largest market for artificial sweeteners, with 87 million consumers in the United States alone. Coca Cola and Pepsi Cola have introduced low calorie beverages using sucralose as a sweetener, and will be the focus of future market promotion, which will undoubtedly greatly increase the market demand for sucralose.

China approved the use of sucralose in the 1990s. Due to insufficient promotion and limited application technology, it has great potential. The relevant departments should not only analyze the technical structure, but also focus on reducing the production cost, optimize the overall application management mechanism by means of appropriate recombination, and lay a solid foundation for project upgrading.

In addition, sucralose has been officially approved for use in beverages, chewing gum, frozen snacks, ice cream, jelly and other processed products in China, and this application trend is still expanding and continuing, and the use of food to be approved will increase year by year. In addition to good taste, sucralose can also be used in food processing and in the prevention of obesity, diabetes, cardiovascular disease, etc. As an important sweetener, it actively explores and integrates its characteristics, conforms to the development trend, and provides guarantee for the comprehensive upgrading of food processing.