Sucralose

Sucralose is a non-caloric, high-intensity sweetener that is 600 times sweeter than sucrose. Sucralose retains its sweetness over a wide range of temperatures and storage conditions in variety of applications. Because of its extended shelf-life stability, food manufacturers use Sucralose to create great tasting new foods and beverages in categories such as canned fruit, low-calorie fruit drinks, baked goods, sauces and syrups. Sucralose also can be used as a sweetener in nutritional supplements, pharmaceuticals, vitamins, and mineral supplements.

Innovative sweetening ingredients can help reduce calorie content in foods, while meeting consumer taste expectations.

It has about 600 times the sweetness of sugar and, depending upon the application, can be used to replace nutritive sweeteners such as sugar or glucose syrup.

Sucralose is heat stable in cooking and baking and works well in a broad range of food and beverage systems including low-pH environments and in the presence of live cultures.

Food and beverages formulated with sucralose elicit a lower blood glucose response thansimilar products with sugar.

Unlike sucrose and glucose, sucralose has the added benefit of maintaining tooth mineralization and is non-cariogenic.

Sucralose is a non-caloric, high-intensity sweetener that is 600 times sweeter than sucrose. Sucralose retains its sweetness over a wide range of temperatures and storage conditions in variety of applications. Because of its extended shelf-life stability, food manufacturers use Sucralose to create great tasting new foods and beverages in categories such as canned fruit, low-calorie fruit drinks, baked goods, sauces and syrups. Sucralose also can be used as a sweetener in nutritional supplements, pharmaceuticals, vitamins, and mineral supplements.

Innovative sweetening ingredients can help reduce calorie content in foods, while meeting consumer taste expectations.

It has about 600 times the sweetness of sugar and, depending upon the application, can be used to replace nutritive sweeteners such as sugar or glucose syrup.

Sucralose is heat stable in cooking and baking and works well in a broad range of food and beverage systems including low-pH environments and in the presence of live cultures.

Food and beverages formulated with sucralose elicit a lower blood glucose response thansimilar products with sugar.

Unlike sucrose and glucose, sucralose has the added benefit of maintaining tooth mineralization and is non-cariogenic.

High Natural food grade sucralose Sweeteners for food and beverage industry

Essential details

Storage Type: Cool and dry place Specification: Sucralose
Shelf Life: 2 year, 24 Months Manufacturer: Global
Ingredients: Sweeteners Content: Sucralose
Instruction for use: Use as appropriate CAS No.: 56038-13-2
Other Names: Sucralose MF: C12H19Cl3O8
EINECS No.: 259-952-2 FEMA No.: NA
Type: Sweeteners, Sweeteners Model Number: Sucralose
Description: White crystalline powder Application: Food Additive
Standard: FOOD GRADE Assay: 98%-102%
Packing: 25KG/BAG Sample: Available
Storage: Cool Dry Place


Testing Item Standard Result
Assay Content 98.1102.0% 99.78%
Loss on Drying 2% 0.1%
Specific Rotation at 20â +84.0 +87.5 +85.7
Ignited Residue 0.7% 0.10%
Hydrolysis products 0.1% Complies
Methanol 0.1% Undetected
Heavy Metals mg/kg 10mg/kg â?¤10mg/kg
Arsenic(As) mg/kg 3mg/k Undetected
Taste and Odor No abnormal taste or odor Passes test
Lead 1 mg/kg Undetected
Fe mg/kg â?¤10mg/kg 10mg/kg
Related substances 0.5% <0.5%
Triphenylphosphine Oxide 0.0001 % â?¤0.0001 %
Sulphated ash 0.7% 0.7%

Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric.In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1,000 times sweeter than sucrose,three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks

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Sucralose is a general purpose sweetener that can be found in a variety of foods including beverage production ,Canned fruit ,candy and frozen dairy desserts like ice cream. It is heat stable, meaning that it stays sweet even when used at high temperatures during processing.
Due to high-intensity sweeteners,
nonnutritive sweeteners and low-calorie sweeteners. Sucralose is often be used to make low-fat and zero-calorie food, which is popular among people who pursue health and lose weight.

For price, specification and other details please contact us

Sucralose is New Generation Diabetic Fit Zero Calorie – SUGAR SUBSTITUTE
•Sucralose is 600 times sweeter than sugar ,
•It is used for REPLACING THE SUGAR in PHARMA , FOOD , DAIRY , BAKERY , BEVERAGES AND OTHER 4500 Applications globally .
•Sucralose has Same taste of Sugar without any aftertaste and it is highly stable under high temperature cooking and processing ,


Minimum 1 kg

Sucralose(CAS NO.:56038-13-2)
DESCRIPTION
White power or crystalline powder. with strong sweet taste and its dilute solution is approximately 600-650 times than sucrose,also has no unpleasant aftertaste.
Chemical Nameú¦4ú¼1í»ú¼6í»í¬trichloro---4ú¼1í»ú¼6í»í¬trideoxy--Pentagalactosucralose
Molecular name: C12H19CL3O8.

Molecular Weight:397.64
SPECIFICATION:(FCCV USP30):
Appearance: white crystalline powder
Assay: 98.0%~102.0%
Water: <2.0%
Specific rotation: +84.0~ +87.5
Residue on ignition: <0.7%
Methanol: <0.1%
Heavy metals[pb]: <0.001%
Lead: <1mg/kg
Related compounds: <0.5%
Hydrolysis products: <0.1%
Residual solvents: Conform to standard.


10kg/drum,25kg/drum.

Product Name : Sucralose

Chemical Name : 1í»,6í»¿CDichloro-1í», 6í»¿Cdideoxy¿Cª-¿CD-fructofuranosyl¿C4¿Cchloro¿C4¿Cdeoxy¿Cª-¿CD¿Cgalactopyranoside

Synonyms : TGS; 4, 1í», 6í» ¿C Trichlorogalactosucrose; Trichlorogalactosucrose

CAS No. : [56038-13-2]
Molecular Formula : C12H19O8Cl3
Sausage 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 sweetener, very small levels of addition are necessary 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.
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, 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.

Sucralose



Package:
1 kg net aluminum foil bags, 10 bags in one cartons. Or 25kg net cardboard barrel.