Sucralose is a white powder product, very soluble in water, ethanol and methanol, is currently the only functional sweetener produced from sucrose, 

its sweetness is 600 times that of sucrose, and its sweetness is pure, sweetness characteristics are very similar to sucrose, without any bitter aftertaste; no heat, non-caries, good stability, especially in aqueous solution is particularly stable. 

After a long time of toxicological test proved its safety is very high, is currently the most excellent functional sweetener, 

has been approved for use in the United States, Canada, Australia, Russia, China and other more than 30 countries. At present, sucralose has been widely used in beverages.

Properties

Sucralose is the product of the highest level of development and research of high sweetness sweetener in the world at present, with excellent performance. Sucralose is a white powder product, very soluble in water (solubility 28.2g, 20℃), 600 times sweeter than sucrose, and the sweetness is pure, the sweetness characteristic curve almost overlaps with sucrose. Sucralose is a non-nutritive powerful sweetener, which is almost not absorbed in the human body and has zero calorie value. Sucralose is stable in nature, and its crystalline products are stable even when stored for 4 years at 20°C under dry conditions. In aqueous solution, in the pH range of soft drinks (pH 3-5) and at normal temperatures, sucralose is the most stable of all the powerful sweeteners and can be stored for more than a year without any change.

Uses

Non-nutritive sweetener, widely used in beverage, food, pharmaceutical, cosmetic and other industries. Since sucralose is a new type of non-nutritive sweetener, it is an ideal food additive for obesity, cardiovascular disease and diabetic patients, so its application in health food and medicine is expanding. In recent years, some medical studies have used it as a tracer molecule for the determination of colonic permeability, and the methods used are mostly meteorological chromatography. The sensitivity and specificity are still to be further studied. This product is the most ideal powerful sweetener available today and can be consumed by children, teenagers, young adults, middle-aged, elderly and patients with various diseases without any nutritional doubts.

Food Sweeteners

Sucralose, also known as sucralose, is a powerful food sweetener, trade name Splenda, abbreviated as TGS. Sucralose is the fifth generation of synthetic sweeteners after saccharin, sweeteners, aspartame, acesulfame, and is so far the only sucrose-based sweetener, and it is a nationally-approved additive permitted to be used in food and beverages. Sucralose is the most perfect and competitive sweetener among artificial sweeteners, it has high sweetness, good flavor, non-nutritive, long storage period, low calorific value and high safety.

Sucralose is derived from the chlorination of the 4-,1′- and 6′-position hydroxyl groups of sucrose, and was successfully developed by Leslie Hough, a professor at the University of London, and Tate & Lyle in 1976, and put on the market in 1988.

Sucralose is a non-caloric high sweetener made from sucrose, it is in the form of white powder, odorless and non-hygroscopic, it is thermally stable, very soluble in water, and soluble in organic solvents such as ethanol and methanol, etc. Its solubility at 28℃ is 28.2g, and its stability is higher in light environment, heat environment and pH change.

Applications of Sucralose

Sucralose has been widely used in beverages, tabletop sweeteners, ice cream, baked goods, chewing gum, coffee, dairy products, sweet snacks, fruit juices, gelatinized foods, puddings, sweetened sauces, syrups, sauces, pharmaceuticals, cosmetics and other industries. The United States, Canada and other countries have replaced sucrose and other sweeteners in a variety of foods. Sucralose does not damage teeth, and unlike sucrose, fructose and maltose it can cause disease and is not as low in sweetness and high in price as other nutritive sweeteners. Sucralose can be consumed by people with obesity, cardiovascular disease and diabetes.

Scope of use

The Food and Agriculture Organization of the United Nations and the World Health Organization's Specialized Committee on Food Additives (FAO/WHO) have established its Acceptable Daily Intake (ADI) at 0-15mg/kg body weight.

Content Analysis

High pressure liquid chromatography was used. The mobile phase consisted of 150 ml of acetonitrile added to 850 ml of water, filtered and degassed. The standard solution consisted of 100 mg (We) of sucrose chloride reference standard sample manufactured by Tate & Lyle, UK, which was fixed to 100 ml with the mobile phase solution, and the amount of the reference standard was recorded as Ws. The mobile phase pressure was 101.325 kPa and the flow rate was 1.5 ml/min. Absorbance at 190 nm was detected with a UV detector. The specimen and standard samples were injected in a volume of 20 μ1 and the retention time of sucralose was about 9 min. Finally, the peak area (Ac) of the specimen and the peak area (As) of the standard sample were calculated and the purity % rate of the specimen was calculated according to the following formula:

Purity (%)=Ac×Ws/As×We×100

Finally, the percentage of purity of anhydrous and methanol-free base is obtained according to the results of the determination of water and methanol content in the quality index.

Use limit

GB 2760-1997 (g/kg): Table-top sweeteners, 0.05g/packet, slice; Juice (flavor)-type beverages, sauces, composite seasonings, prepared wines, ice-cream, ice-cream, popsicles, pastries, cookies, breads, sweetened canned fruits and beverages without added sugar, 0.25; Modified chewing gums, candied fruits, 1.5.

The United States in 1998 4.1.1 approved for bakery products and premixes, beverages and their bases, chewing gum, coffee, tea, imitation dairy products and other 15 types of food.

GB 2760-2002 (g/kg): solid beverages, fruit and vegetable juice concentrates, salad dressings, 1.25; mustard, 0.4; breakfast cereals, sweetened milk powder, 1.0; confectionery, 1.5; flavored or fruit-flavored yoghurt, 0.3; fermented wines, 0.65; jams, 0.45; fruit fillings, 0.25; thermally processed or dehydrated fruit, 0.15.