Sucralose is the only sweetener synthesized with sucrose as a raw material. It is a trichloro derivative of sucrose. It retains the structure of sucrose and has a sweetness of 650 times that of sucrose. It is considered to be the most perfect one that has been discovered so far. The most competitive sweetener has the following advantages compared with other sweeteners:
(1) The sweetness is 650 times that of sucrose.
(2) The sweetness is very pure, no bitterness and other peculiar tastes, and the sweetness characteristic curve almost overlaps with sucrose, which is unmatched by any other product.
(3) Absolutely safe, without any safety and toxicological questions, the LD50 value is 16 g/kg.
(4) The energy value is zero, will not cause obesity, and can be consumed by obese patients, cardiovascular disease patients and the elderly.
(5) It will not cause blood sugar fluctuations and can be consumed by people with diabetes.
(6) It has good solubility and stability, is stable to light, heat and PH value, and is easily soluble in water, ethanol, etc. It can be used in any food ingredient system and processing, and has a wide range of applications.
(7) The price is cheap, only about 20-30% of sucrose under equal sweetness.
Sucralose was discovered by British Hough L in the late 1970s. After more than ten years of biochemical performance and toxicological research, it was approved by the US FDA and started to be sold in the US market in 1988. my country was listed as a food additive in 1997. As early as the last century, 27 countries including the United States, Canada, Australia, Russia, and China approved the use of sucralose. A large number of studies have shown that sucralose is hardly absorbed in the human body and is a non-nutritive sweetener, which meets the current requirements for sweetener development.
The global demand for non-nutritive sweeteners is more than 10 million tons, and my country's annual demand for non-nutritive sweeteners is about 130,000 tons.
3. Product physical and chemical properties
Physical and chemical properties:
White to nearly white crystalline powder, almost odorless, no hygroscopicity, sweet taste, sweetness is about 600 times that of sucrose, easily soluble in water, ethanol and methanol; stable to light, heat, and pH.