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Sucralose, commonly known as sucralose, is a high-power sweetener with molecular formula 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. A new type of sweetener developed and patented by British Taylor company and the University of London in 1976 and put into the market in 1988. It is the only functional sweetener with sucrose as raw material. The original trademark name is Splenda, which can reach about 600 times (400 ~ 800 times) the sweetness of sucrose. Sucralose is characterized by no energy, high sweetness, pure sweetness and high safety. It is also one of the most ideal sweeteners.
1. It has excellent performance and belongs to non nutritional strong sweetener. Sucralose has high sweetness (400 ~ 800 times that of sucrose), and the sweetness is pure. The presentation speed of sweetness, the feeling intensity of maximum sweetness, the duration of sweetness and aftertaste are very close to sucrose.
2. Sucralose has stable properties, and its crystalline products are also very stable when stored under dry conditions of 20 ℃ for 4 years. In aqueous solution, in the pH range of soft drinks and under normal temperature, sucralose is the most stable of all powerful sweeteners. It can be stored for more than one year without any change.
3. Sucralose is a derivative of pure natural product sucrose. The relative sweetness of sucralose changes with the concentration of solution. It has a desalination effect on sour and salty taste, a masking effect on astringency, bitterness and wine taste, and a synergistic effect on spicy and milk taste.
1. Carbonated drinks and still beverages.
2. Baked goods
3. Candied food
4. Jams, jelly, milk prodcts, syrup, confections.
Sucralose, commonly known as sucralose, is a high-power sweetener with molecular formula 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. A new type of sweetener developed and patented by British Taylor company and the University of London in 1976 and put into the market in 1988. It is the only functional sweetener with sucrose as raw material. The original trademark name is Splenda, which can reach about 600 times (400 ~ 800 times) the sweetness of sucrose. Sucralose is characterized by no energy, high sweetness, pure sweetness and high safety. It is also one of the most ideal sweeteners.
1. It has excellent performance and belongs to non nutritional strong sweetener. Sucralose has high sweetness (400 ~ 800 times that of sucrose), and the sweetness is pure. The presentation speed of sweetness, the feeling intensity of maximum sweetness, the duration of sweetness and aftertaste are very close to sucrose.
2. Sucralose has stable properties, and its crystalline products are also very stable when stored under dry conditions of 20 ℃ for 4 years. In aqueous solution, in the pH range of soft drinks and under normal temperature, sucralose is the most stable of all powerful sweeteners. It can be stored for more than one year without any change.
3. Sucralose is a derivative of pure natural product sucrose. The relative sweetness of sucralose changes with the concentration of solution. It has a desalination effect on sour and salty taste, a masking effect on astringency, bitterness and wine taste, and a synergistic effect on spicy and milk taste.
1. Carbonated drinks and still beverages.
2. Baked goods
3. Candied food
4. Jams, jelly, milk prodcts, syrup, confections.
