Basic Info
Product Name:Sucralose
CAS No.:56038-13-2
Other Name:Splenda
Appearance:White to off-white, practically odourless, crystalline powder
Description:
Sucralose sweetener is a high-intensity sweetener. It is the only functional sweetener based on sucrose, which can reach the sweetness of sucrose by about 600 times. It has the characteristics of no energy, high sweetness, pure sweetness and high safety. It is also one of the most ideal sweeteners. Sucralose sweetener is a derivative of pure natural product sucrose. The relative sweetness of sucrose varies with the concentration of the solution. It has a lightening effect on sour and salty taste, has a masking effect on tastes such as bitterness and wine taste, and has a synergistic effect on spicy taste and milk. Sucralose has been widely used in more than 400 foods, including carbonated drinks, uncarbonatedrinks, alcohol, canned fruits and vegetables, pickled foods and sauces, jams, baked goods, ice cream, dairy products, breakfast cereals.
Sucralose 99.8% Sweetener Uses
Sucralose 99.8% sweetener has high stability and can be added in any process in combination with the actual needs of the plant in food processing, which is not only convenient to use, but also has a good overall effect.
It is more common in beverages. In general, 0.013% to 0.016% of sucralose in food needs to be added to the beverage. That is to say, at 1000kg of beverage, at most 130-160g of sucralose can be added so as to ensure a good sweetness of the beverage.
In addition, the application of sucralosein food in alcohol or alcoholic beverages has a good effect. Adding a small amount of sucralose in food can improve the taste of alcoholic beverages, effectively masking the original acidity of alcohol and improving the taste of alcohol.
Applying sucralose sweetener in food to nutritious beverages can mask the bitterness of vitamins and functional substances.
The application of sucralose in lactic acid bacteria and fermented milk will not decomposed it, and will not adversely affect the fermentation process. The overall effect is good.
Due to its high temperature resistance and low calorific value, sucralose is widely used in baked goods. The sweetness of sucralose products heated by high temperature does not change, and there is no measurable loss, so adding sucralose in food to bakery, pastries and sweets is more common.
Sucralose 99.8% Formulation Dosage
GB 2760—1997(g/kg): sweetener ,0.05g/bag, slice; juice (flavor) type drink, pickles, compound seasoning, preparation wine, ice cream, popsicle, pastry, biscuit, bread, canned fruit and beverage free of sugar, 0.25; modified chewing gum, candied fruit, 1.5.
On April 1, 1998, the United States approved that Sucralose of food could be used in 15 types of foods including bakery products and premixes, beverages and base materials, chewing gum, coffee, tea, and dairy products.
GB 2760—2002 (g/kg): solid beverage, concentrated fruit and vegetable juice, salad dressing, 1.25; mustard sauce, 0.4; breakfast cereal, sweet milk powder, 1.0; candy, 1.5; flavor or fruit yogurt 0.3; fermented wine 0.65; jam 0.45; fruit filling 0.25; hot processed fruit or dehydrated fruit 0.15.
https://eu.echemi.com/commodity/sucralose-99_cd2006300002.html
Uploaded 4 years ago
