Sucralose

Sucralose is a new generation sweetener made from chlorination of sucrose, it tastes pure and similar to sucrose with appearance of White Crystal Powder. Approximately 600 times sweeter than sucrose. Pure tastes like sugar and without an unpleasant aftertaste.

Sucralose has been proved totally safe to the human body because the caloric & energy value of Sucralose is zero (the majority of ingested Sucralose is not broken down by the body, so it is non-caloric). It is stable under heat and over a broad range of pH conditions (resistant to acid and high temperature). Therefore, it can be used in baking or in products that require a longer shelf life, and suitable for all kinds of foods including health-care foods and medicine.

The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.

1. In Food Industry:

- Sucralose is found in many food and beverage products, used because it is a no-calorie sweetener, does not promote dental cavities, is safe for consumption by diabetics, and does not affect insulin levels.

- It is used as a replacement for, or in combination with, other artificial or natural sweeteners such as Aspartame, Acesulfame Potassium or high-fructose corn syrup.

- Sucralose is used in products such as candy, breakfast bars and soft drinks.

- It is also used in canned fruits wherein water and Sucralose take the place of much higher calorie corn syrup-based additives.

- Sucralose mixed with Maltodextrin or Dextrose (both made from corn), is used as bulking agents.

 

 

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