Description
Sucralose is a white powdery product that is easily soluble in water, 600 times sweeter than sucrose, and has a pure sweetness. Its sweetness characteristic curve almost overlaps that of sucrose. Sucralose is a non-nutritive strong sweetener that is hardly absorbed in the human body and has zero calorie value. Sucralose is stable in properties, and its crystalline product is also stable for 4 years when stored under dry conditions at 20??C. In aqueous solutions, in the pH range of soft drinks (pH 3-5) and at normal temperatures, sucralose is the most stable of all intense sweeteners and can be stored for more than a year without any change. It has been widely used in beverages, table sweeteners, ice cream, baked goods, chewing gum, coffee, dairy products, desserts, juices, gelatin foods, puddings, sweet sauces, syrups, soy sauce, medicine, cosmetics and other industries. Sucralose can be consumed by people with obesity, cardiovascular disease and diabetes.
Sucralose, also known as trichlorosucrose, is a non-nutritive sweetener that is used extensively in the food and beverage industry due to its high sweetness and sugar-like taste. Here is a professional introduction to sucralose:
Physical Properties: Sucralose is a white, crystalline powder that is odorless and has a sweet taste. It is highly soluble in water, ethanol, and methanol. It is stable under light, heat, and across a range of pH levels.
Sweetness: Sucralose is approximately 600 times sweeter than sucrose (table sugar), with a taste profile that closely resembles sugar without any bitter or metallic aftertaste.
Stability: It is chemically stable and does not degrade or ferment, making it suitable for a wide range of food products, including baked goods and carbonated beverages.
Applications: Sucralose is used in various food products such as diet soft drinks, tabletop sweeteners, frozen desserts, baked goods, chewing gum, dairy products, jams, and jellies. It is also used in pharmaceutical products as a non-caloric sweetening agent and in some oral care products for its non-cariogenic properties.
Safety and Regulatory Status:** Sucralose has been approved for use in many countries, including the United States, Canada, Australia, Russia, and China. It has been deemed safe for human consumption by regulatory bodies such as the U.S. Food and Drug Administration (FDA).
Manufacturing Process:** Sucralose is synthesized from sucrose through a selective chlorination process that replaces three hydroxyl groups on the sugar molecule. The process involves protecting groups to ensure selective chlorination at the 4, 1′, and 6′ positions while preserving the overall structure of the molecule.
Daily Allowable Intake:** The acceptable daily intake (ADI) for sucralose is established by the FAO/WHO, and it is considered safe for consumption within the recommended limits.
In summary, sucralose is a high-intensity sweetener that offers a sugar-like taste without the calories, making it a popular choice for low-calorie and sugar-free products in the food and pharmaceutical industries. Its stability and safety profile have led to its widespread acceptance and use globally.
