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.