Sucralose
Sucralose is an artificial sweetener. 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 (additive code) E955. Sucralose is about 320 to 1, 000 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and three times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Sukrana, SucraPlus, Candys, Cukren, and Nevella.
Chemical Name: 1', 6'Dichloro-1', 6'dideoxyβ D-fructofuranosyl4chloro4deoxyα Dgalactopyranoside
Synonyms: TGS; 4, 1', 6' Trichlorogalactosucrose; Trichlorogalactosucrose
CAS No.: [56038-13-2]
Molecular Formula: C12H19O8Cl3
Specification:
| Item |
FCCVII |
USP34-NF29 |
JP |
GB25531 |
Our Standard |
| Appearance |
White crystalline
powder |
|
White crystalline
powder |
White crystalline powder |
White crystalline
powder |
| Identification |
The retention time
of the major peak
(excluding the so
-lvent peak) in the
liquid chromatogr
am of the sample
solution is the sam
-eas that of the st
-andard solution
obtained in the
assay |
The retention time
of the major peak
(excluding the so
lvent peak) in the
liquid chromatogra
-m of the sample
solution is the sam
-e as that of the
standard solution
obtained in the
assa |
|
|
The retention time
of the major peak
(excluding the so
-lvent peak) in the
liquid chromatogr
am of the sample
solution is the sam
-eas that of the st
-andard solution
obtained in the
assay |
| Assay(calculated with dried substance) |
98.0%-102.0% |
98.0%-102.0% |
98.0%-102.0% |
98.0%-102.0% |
98.0%-102.0% |
| Specific Rotation |
+84.0°~ +87.5° |
+84.0°~ +87.5° |
+84.0°~ +87.5° |
+84.0°~ +87.5° |
+84.0°~ +87.5° |
| Moisture |
2.0% Max |
2.0% Max |
2.0% Max |
2.0% Max |
2.0% Max |
PH of 10% Aqueous
Solution |
|
|
|
|
5~8 |
| Methanol |
0.1% Max |
0.1% Max |
≤0.1% |
0.1% Max |
0.1% Max |
| Arsenic(As) |
|
|
4mg/Kg Max |
|
3mg/Kg Max |
| Lead |
1mg/kg Max |
|
1mg/kg Max |
1mg/kg Max |
1mg/kg Max |
| Copper |
|
|
|
|
10mg/kg Max |
| Iron |
|
|
|
|
10mg/kg Max |
| Ignited Residue |
0.7% Max |
0.7% Max |
≤0.7% |
0.7% Max |
0.7% Max |
Hydrolysis Products
(Chlorinated monosac charides) |
0.1% Max |
0.1% Max |
≤0.16% |
|
0.1% Max |
| Related Substance (Other chlorinated disaccharides) |
0.5% Max |
0.5% Max |
≤0.5% |
|
0.5% Max |
| Heavy metal |
|
10mg/kg Max |
|
|
10mg/kg Max |
Triphenylph
osphine oxide |
|
|
150mg/kg Max |
|
150mg/kg Max |
Total aerobic
count |
|
|
|
|
250cfu/g Max |
| E.coli |
|
|
|
|
MPN/g<3.0 |
| S.aureus |
|
|
|
|
Negative |
| Salmonella |
|
|
|
|
Negative |
| Yeasts & Moulds |
|
|
|
|
50cfu/g Max |
Introduction:
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. Additionally, 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.
As a new kind of high-quality sweetener, sucralose, using the sucrose as raw material, is the sucrose derivative processed through natural product modification technology. It is about 500-600 times the sweetness of sucrose. Being a new generation of non-caloric sweeteners of high sweetness, it is the ever safest and the most outstanding sweetner that people have developed so far. There are four advantages of sucralose: At first, First, it has pure sweetness and taste good; Secondly, it has no heat so that it can be used by obese people, diabetic patients, cardio-cerebral vascular patients and the elderly; Thirdly, the sweetness can be 650 times as sweet as the sucrose so that the usage cost is low and the application cost is only 1/4 of the sucrose; Fourthly, it is currently the world's best sweetener which can gradually replace other chemical sweeteners on the market for its high safety. Sucralose has been widespreadly used by the large food groups in developed countries.
Now, sucralose has been widely applied in the field of beverage, food, products, cosmetics and other industries. For sucralose, without nutrition, is a derivative of natural sucrose, it is the ideal sweetness alternatives for patients of obesity, cardiovascular disease and diabetes. Therefore, the application of sucralose in the area of health food and products continues to expand.
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