August 15, 2024 Mrzhao

Sucralose, also known as sucralose, is a non-caloric, high-fold sweetener made from sucrose, which is a white powder, odorless and non-hygroscopic, with high thermal stability, very soluble in water, and soluble in ethanol, methanol and other organic solvents. 28.2g of solubility at 28°C. Higher stability in the light environment, thermal environment and pH value changes.

Advantages of sucralose

1、Sucralose is safe and has no side effects of its own, with an AD value of 15mg/kg.

2, Sucralose has high sweetness, the sweetness is about 600 times of sucrose, higher than the sweetness of aspartame, its own sweetness is more pure, there will be no sweeteners such as rosmarinic acid sweeteners after the bitter taste.

3, Sucralose nature and its own performance is more stable, does not contain active chemical groups, can not be chemically reacted with other substances, can be used in the food ingredients processing system.

4、Sucralose aqueous solution has high chemical stability, the sweetness of aqueous solution will not change under high temperature, and will not have chemical reaction with protein and pectin in food.

Application of Sucralose

Sucralose has been used in the production of more than 500 food products, including carbonated beverages, alcohol, canned fruits and vegetables, bakery products, preserved foods and dairy products.

Sucralose in Dairy Products

Sucralose is widely used in various dairy products. Sweetener is an essential ingredient in dairy products. Traditionally, sucrose is mainly added to dairy products to improve the taste of dairy beverages, while the addition of sucralose in dairy products can make dairy beverages more stable.

The traditional sugar additive sucrose has a high calorific value, and consuming too much of it can lead to obesity, high blood pressure and other diseases. Experimental studies have found that adding part of sucralose and xylitol instead of part of sucrose to dairy products can make the sweetness of dairy products better than the sweetness of dairy products with other sweet additives.

The addition of sucralose can not only rationally regulate the protein, fat and carbohydrates in the food, but also reduce the amount of traditional sucrose used, and at the same time make the product more nutritious, ensuring that the nutritional value of dairy food is maximized.

Application of sucralose in canned food and beverages

The use of sucralose in cans and beverages is very common, and the addition of sucralose to cans or beverages can greatly enhance the taste of the cans or beverages, as well as the popularity of the whole food product.

It has been found that 130g of sucralose in 1000kg of beverages is the optimum sweetness level that people can accept.

Adding sucralose to alcoholic beverages not only improves the taste of alcoholic beverages, but also reduces the acidity of alcoholic beverages, and improves the quality of the whole wine as well as harmonizes the substances contained in the wine without producing off-flavors.

Sucralose has good stability, it is not easy to react with other substances, and will not affect the transparency and gloss of the product, in addition, sucralose also has a bactericidal effect, so it has a good effect to add sucralose in beverage food and canned food.

Application of Sucralose in bakery products

The stability of sucralose is good, and the internal structure of sucralose will not change under high temperature. Therefore, the application of sucralose in baking food can improve the sweetness and taste of baking food, and will not destroy the structure of dessert additives, and the loss of sweetness is very small, the application of sucralose in baking food can improve the quality of the whole baking food, widely loved by consumers.

When the pH value of the food is higher than 3, Sucralose will not lose its sweetness, and it will not participate in the fermentation reaction of flour and affect the growth of yeast, so adding Sucralose to bakery products can give full play to the advantages of Sucralose and improve the taste of the food.

In addition, Sucralose itself does not contain calories, so people will not have obesity problems when consuming it, so it is very popular to use Sucralose in baked goods such as moon cakes and pastries.

China approved the use of sucralose in July 1997, and since 2008, the high sweetener industry has been developing rapidly, with an increasing number of product types, the main products including sucralose, aspartame, stevia and sweetener, etc. In 2012, China’s high sweetener industry has been developing rapidly, and the main products include sucralose, aspartame, stevia and sweetener.

In 2012, the output of high sweeteners in China reached 120,000t, becoming the world’s big country of high sweeteners production, but the domestic consumption at that time was small, and more than 80% of the products were exported.

In recent years, sucralose products have gradually stood out in the competition of similar products, the production process has become more and more mature, and the output has been greatly improved, the development of the domestic sucralose industry has been accelerated, and now the world’s larger sucralose manufacturers are all in China. Sucralose has been officially approved to be used in beverages, ice cream, preserved fruits, baked goods and candies, and the number of food products to be approved for use is gradually increasing.

So it can be seen that the market demand for sucralose in China is very large, and sucralose products have a good prospect of market application.

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