Product Name: Sucralose
Synonyms: Trichlorosucrose,Trichlorogalactosucrose, TGS
CAS NO.: 56038-13-2
Chemicalname: 1,6-Dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside
MF:C12H19CI3O8
Molecularweight: 397.64
Specifications: (standard FCCX, USP41, E955, BP & EP)
Storage: Stored in airtight containers and in cool & dry place.
Shelf Life: Three years when properly stored.
The only non-calorie sweetener made from sugar. Now a wide variety of foods and beverages can benefit from its natural sweetness. To meet the various requirements of consumers' individual dietary habits such as reduced calorie intake and health maintenance, the food and beverage industry strongly desires a non-calorie sweetener with superior heat resistance and stability. Sucralose, the only non-calorie sweetener made from sugar, meets these needs. With a sweetness about 600 times the strength of sugar, excellent solubility and superior stability, Sucralose can be used to bring a natural sweetness to a wide variety of processed foods and beverages.
Superior Sweetness: Because it is made from sugar. Additionally, Sucralose has a rounded sweetness very close to that of sugar, with almost no bitterness or astringency.
High Intensity: Sucralose is about 600 times as sweet as sugar, although its intensity does fluctuate depending on the type of food to which it is applied.
Excellent stability: Sucralose shows excellent stability in both powder and aqueous form. It is especially stable in aqueous solution at pH 7.0 or under. Its high stability in long shelf life foods has been confirmed. It remains stable under high-temperature processing conditions such as retort sterilization. The excellent stability of Sucralose makes it the sweetener of choice for a wide range of foods and manufacturing processes.
The natural sugar-like sweetness of Sucralose can be used to make rich, tasty sausages, drawing out the meatiness and accentuating herbal and spicy flavors. As Sucralose is a high intensity sweeteness, very small levels of addition are necessary in order to benefit from its advantages. Additionally, both resistant to heat in acidic to neutral conditions and stable throughout prolonged storage, Sucralose will not be broken down or deteriorate in quality from heat sterilization during the production process.
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