Sucralose Powder

What Is Sucralose Powder?

Sucralose powder is a high-intensity 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. In 1976, a new type of sweetener was jointly developed and patented by the British Taylor Company and the University of London, and it was put into the market in 1988. It is the only functional sweetener with sucrose as raw material. The original brand name is Splenda , which can reach about 600 times (400~800 times) the sweetness of sucrose. Sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety, etc. It is also one of the most ideal sweeteners.
It is currently the only functional sweetener produced with sucrose as raw material. Its sweetness is 600 times that of sucrose, and its sweetness is pure. The sweetness characteristics are very similar to sucrose without any bitter aftertaste. Well, it is especially stable in aqueous solutions. After a long period of toxicological tests, it has been proved that it is extremely safe, and it is currently the best functional sweetener. It has been approved for use by more than 30 countries including the United States, Canada, Australia, Russia, and China. At present, sucralose has been widely used in beverages.

Test Report

What Are The Benefits?   

Sucralose powder 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 the 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.

Biological Characteristics

Sucralose does not participate in metabolism in the human body, is not absorbed by the human body, and has zero calorie value. It is an ideal sweet substitute for diabetics. Approved by the FDA in 1998, it can be used as a general sweetener for all foods without affecting the concentration of glucose in the blood and can be accepted by diabetics. In addition, sucralose is not used by dental caries bacteria, and can reduce the amount of acid produced by bacteria in the oral cavity and the adhesion of streptococcal cells on the tooth surface, effectively playing an anti-caries effect. Animal studies have shown that sucralose is also safe for consistent, long-term consumption in large doses that exceed levels hundreds of times used in humans. Long-term experiments on ordinary human volunteers have shown that sucralose does not have irreversible effects on human health. After a long-term safety certification test, the US FDA confirmed that it is a GRAS (safety) level additive.

Usage

In 1989, the FAO/WHO Joint Expert Committee on Food Additives (JECFA) confirmed the safety of sucralose. In 1991, the Canadian Ministry of Health and Welfare also confirmed the safety of sucralose and approved the use of sucralose. Subsequently, countries such as the United States, Japan, the European Union, Australia and New Zealand also confirmed the safety of sucralose and approved its use. my country also officially approved the use of sucralose in 1997. More than 100 countries have approved the wide application of sucralose in food as a food sweetener.

Application Direction

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.

Drinks

It is more commonly used in beverages. Generally speaking, the amount of sucrose added in beverages is usually concentrated at 8% to 10%. If it is based on the sweetness ratio of sucralose and sucrose, it needs to be added at 0.013% to 0.016%. That is to say , In a 1000kg beverage, at most 130-160g can be added to ensure that the beverage has a good sweetness.

Baked goods
Because sucralose has the advantages of high temperature resistance and low calorific value, it is widely used in baked foods. The sweetness of sucralose products heated at high temperature will not change, and there will be no loss of measurability. Cakes and candies are more common. When the pH is 3, the preservation rate of sucralose is only 2% if the food with sucralose is stored for 1 year. When the pH is higher than 3, there will be almost no loss of sucralose, and it will not participate in the fermentation reaction, and will not affect the growth of yeast substances. It is also based on this that the application of sucralose in low-pH foods such as fermented lactic acid and yogurt can give full play to the advantages of sucralose and improve the taste of food.

Candied food
Apply sucralose to candied foods, and the added amount is controlled at 0.15g/kg. The main reason is that sucralose has good permeability, which can avoid other reactions while ensuring sweetness. In addition, it is necessary to effectively control sucralose in combination with the "Hygienic Standards for the Use of Food Additives", and the maximum addition amount is 0.15-1.25g/kg. It is applied in modified chewing gum, and the addition amount is 1.5g/kg. The specific standards are as follows: the added amount of sucralose in cakes is less than 1.8g/kg, the amount of gummy sugar added is less than 2.6g/kg, and the amount of added coffee and black tea is less than 12.0g/kg.

Company Introduction And Certificates Obtained

Shaanxi Yuantai Biotechnology Co., Ltd. was established in 2014, mainly supplying herbal extracts, functional cosmetic raw materials, organic products, etc. We have our own factories, R&D and quality inspection teams, and have the conditions for development, production, and quality assurance. At present, we have obtained ISO9001, ISO22000, HALAL, KOSHER, HACCP, FDA and other certificates. Therefore, the quality of our products is guaranteed, and it is our original intention to bring high-quality products to customers.