Information about Sucralose

Sucralose is a high-quality sweetener, commonly known as Sucralose, with high stability, and stability to light, heat, and pH, but it is very soluble in water, methanol, and ethanol, and slightly soluble in ether. It is also one of the most ideal sweeteners.

Here is the content list:

• Properties of Sucralose

• Application of Sucralose

Properties of Sucralose

1. Functional characteristics

Sucralose has excellent performance and is a non-nutritive powerful sweetener its sweetness is very high (400-800 times that of sucrose), and its sweetness is pure, and the speed of sweetness presentation, maximum sweetness perception intensity, sweetness duration, and aftertaste are very close to sucrose. It is also a derivative of the purely natural product sucrose, and its relative sweetness to sucrose varies with the concentration of the solution, and has a lightening effect on sour and salty flavors, a masking effect on astringent, bitter, and alcoholic flavors, and a potentiating effect on spicy and milky flavors.

2. Biological properties

Sucralose does not participate in metabolism in the human body, is not absorbed by the human body, has zero caloric value, and is an ideal sweetening substitute for diabetics. In addition, it is not used by various bacteria and can reduce the amount of acid produced by the bacteria in the mouth and the adhesion of streptococcal cells on the surface of teeth, so it can effectively play an anti-carious role. Animal studies have shown that Sucralose is safe for long-term consumption at high doses that exceed human use levels by several hundred times, so Sucralose does not have irreversible effects on human health.

Application of Sucralose

1. Beverages

Sucralose is commonly used in beverages. Generally speaking, the amount of Sucralose added to beverages is usually concentrated at 8% to 10%, and if the ratio of Sucralose to sucrose sweetness is used, 0.013% to 0.016% of Sucralose should be added. In addition, the application of Sucralose in wine or alcoholic beverages has a good effect. A small amount of Sucralose can improve the taste of alcoholic beverages, which can effectively cover the acidity and astringency originally present in the wine and improve the taste of the wine, making it harmonious and free from off-flavors.

Sucralose is stable, does not react with other substances, and does not affect the transparency, color, and aroma of beverages, and Sucralose has the properties of heat sterilization and long-term preservation and does not suffer from degradation or dechlorination. Therefore, the application of Sucralose as a sweetener in beverage production can meet people's use and distribution management.

2. Baked goods

Sucralose is widely used in bakery products because of its high-temperature resistance and low calorific value. The sweetness of Sucralose products does not change after high-temperature heating and there is no measurable loss, so it is more common to add Sucralose in bakery cakes and confectionery products. At pH 3, the preservation rate of Sucralose was only 2% after 1 year of storage of Sucralose added foods. At pH higher than 3, Sucralose is hardly lost and does not participate in the fermentation reaction, and does not affect the growth of yeast substances. This is the reason why Sucralose is used in fermented lactic acid and kefir foods with low pH, which can take advantage of Sucralose and improve the taste of the food. It is important to note that Sucralose does not contain calories itself and it is difficult to absorb highly effective sweeteners, so it does not directly cause obesity and other problems. Applying it to sugar-filled foods such as mooncakes and desserts can reduce the calorie content in foods while ensuring the taste.

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