Sucralose
Synonym:4,1’6-trichloro-4,1’,6’-trideoxy-galacto-sucrose
Appearance:white or almost white crystaline powder.
M.F:C12H19Cl3O8
M.W:397.64
CAS NO.56038-13-2
EINECS NO:259-952-2
PROPERTIES:
Sucralose is a new generation of high intensity sweetener. As a white crystaline powder ,it is sucrose based with chlorination,600 times sweetner than sucrose. Sucralose tastes pure, and its taste duration and after -taste are very similar to sucrose,without any odor or bitterness. Sweetness characteristic curve beween sucralose and sucrose almost can overlap.ADI value 15mg/kg ,without any doubt about food safety toxicology. Extremely low caloric value(can be regarded as 0).It will not cause obesity and glucose fluctuation and can be available for diabetes and cardiovascular patients use. It will work to benefit dental health,without causing decayed teeth. Sucralose is the worldwide recoginised high intensity sweetener,with better PH adaptability,such as, in acid food or nutral food.Dissolved in water ,ethanol ,and methanol ,Sucralose can cover unpleasant flavor like bitterness and astringent.
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Food Name
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Maximum amount（g/kg）
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Sweetener on table
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0.05g/portion
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Frozen drink(edible ice exclude)、canned fruit、pickled vegetables、cereal can、bakery prodcut、juice drink、counpound condiment、counpound wine、sauce and sance product、vinegar、soy sauce
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0.25
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Modified milk、flavored fermented milk、edible fungi and algae
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0.3
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Spice (such as mustard 、wasabi)
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0.4
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Jam,jelly
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0.45
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Fermented wine
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0.65
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Modified milk powder and modified cream powder
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1
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Mayonnaise 、salad
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1.25
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preserves、candy
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1.5
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Packing:In square drum with inner double PVC bags containing 10kgs or 25kgs net each.
