Product Introduction
Chemical Name:
1’,4,6’-Trichloro-galacto-sucrose
Molecular Formula:
C12H19CI3O8
Molecular Weight:
397.64
Strucural Formula
Description
Sucralose is the only functional sweetener produced from sucrose. Its sweetness is 600 times of sucrose, and the sweetness is pure. The sweet flavor is most similar to sucrose, without any bitter aftertaste; it has no heat, no caries, good stability, especially in water solution.
Now It has been approved by more than 120 countries, including the United States, Canada, Australia, Russia and China.
Sucralose has been widely used in more than 4000 kinds of food, such as beverage, food, medicine, cosmetics and other industries. As sucralose is a new type of very nutritious sweetener, it is an ideal food additive for patients with obesity, cardiovascular disease and diabetes. Therefore, it should be used in health products and medicine.
Sucralose is stable in nature, and can keep its stability during high temperature food processing and long-term storage. Its crystalline products are also stable for 4 years under the dry condition of 20 ℃; in water solution, it can be stored for one year without any change in pH range (ph3-5) and normal temperature of soft drinks, which greatly prolongs the shelf life of food. Therefore, sucralose is widely used in beverage, gum, dairy products, preserves, jelly pudding, bread, cakes, ice cream and jam. In many foods, sucrose and other sweeteners are replaced.
Now It has been approved by more than 120 countries, including the United States, Canada, Australia, Russia and China.
Sucralose has been widely used in more than 4000 kinds of food, such as beverage, food, medicine, cosmetics and other industries. As sucralose is a new type of very nutritious sweetener, it is an ideal food additive for patients with obesity, cardiovascular disease and diabetes. Therefore, it should be used in health products and medicine.
Sucralose is stable in nature, and can keep its stability during high temperature food processing and long-term storage. Its crystalline products are also stable for 4 years under the dry condition of 20 ℃; in water solution, it can be stored for one year without any change in pH range (ph3-5) and normal temperature of soft drinks, which greatly prolongs the shelf life of food. Therefore, sucralose is widely used in beverage, gum, dairy products, preserves, jelly pudding, bread, cakes, ice cream and jam. In many foods, sucrose and other sweeteners are replaced.
Sucralose advantage
1、The sweetness is 600-650 times higher than that of sucrose;
2、The taste is pure without any peculiar smell or bitterness, and the sweetness characteristic curve almost overlaps with sucrose;
3、Absolute safety, ADI value of 15mg / kg, no doubt about safety and toxicology;
4、No heat, no metabolism, no absorption ,The caloric value is very low (can be regarded as 0) and will not cause obesity. It can be used for diabetics, patients with cardiovascular and cerebrovascular diseases and the elderly;
5、It will not cause blood sugar fluctuation and can be used for diabetics;
6、It will not cause dental caries and is beneficial to the health of teeth;
7、It has good solubility and stability, acid and alkali resistance, high temperature resistance and long shelf life.
WHY US
Advanced technology
1、The sweetness is 600-650 times higher than that of sucrose;
Quality Assurance
2、The taste is pure without any peculiar smell or bitterness, and the sweetness characteristic curve almost overlaps with sucrose;
Timely execution
3、Absolute safety, ADI value of 15mg / kg, no doubt about safety and toxicology;
Transportation
4、No heat, no metabolism, no absorption ,The caloric value is very low (can be regarded as 0) and will not cause obesity. It can be used for diabetics, patients with cardiovascular and cerebrovascular diseases and the elderly;
Standard for use of food additives
| Food Classification Number | Food name | Maximum usage/（g/kg） | Remarks |
|---|---|---|---|
| 01.01.03 | Modified milk | 0.3 | |
| 01.02.02 | Flavored fermented milk | 0.3 | |
| 01.02.02 | Modified milk powder and tempered cream powder | 1.0 | |
| 03.0 | Frozen food (except edible ice on 03.04) | 0.25 | |
| 04.01.02.02 | Dried fruits | 0.15 | |
| 04.01.02.04 | Canned Fruit | 0.25 | |
| 04.01.02.05 | jam | 0.45 | |
| 04.01.02.08 | Sweetmeat fruit | 1.5 | |
| 04.01.02.12 | Cooked or fried fruit | 0.15 | |
| 04.02.02.03 | Pickled vegetables | 0.25 | |
| 04.03.02 | Processed food bacteria and algae | 0.3 | |
| 04.04.02.01 | Fermented bean curd | 1.0 | |
| 04.05.02 | Processed nuts and seeds | 1.0 | |
| 05.02 | candy | 1.5 | |
| 06.04.02.01 | Canned Eight Treasure Congee | 0.25 | |
| 06.04.02.01 | Canned food | 0.25 | |
| 06.04.02.02 | Other grain products (only microwave popcorn) | 5.0 | |
| 06.06 | Instant cereals, including rolled oats (flakes) | 1.0 | |
| 06.07 | Instant rice noodles | 0.6 | |
| 07.0 | Baked goods | 0.25 | |
| 11.04 | Table sweetener | 0.05g/piece | |
| 12.03 | vinegar | 0.25 | |
| 12.04 | soy sauce | 0.25 | |
| 12.05 | Sauce and sauce products | 0.25 | |
| 12.09.03 | Spice sauce (such as mustard sauce, mustard sauce) | 0.4 | |
| 12.10 | Compound seasoning | 0.25 | |
| 12.10.02.01 | Mayonnaise, salad dressing | 1.25 | |
| 14.0 | Drinks (except 14.1 packaged drinking water) | 0.25 | Solid beverages (according to the endorsement of preparation to increase usage) |
| 14.02.02 | Concentrated fruits and vegetables (pulp) | 1.25 | |
| 15.02 | Make wine | 0.25 | |
| 15.03 | Fermented wine | 0.65 | |
| 16.01 | jelly | 0.45 | If used for jelly powder, increase the usage according to the preparation times |