Bulk Sucralose Powder

Product Name:Sucralose
Appearance:White powder
Storage:Cool Dry Place
Shelf Life:24 months
Storage conditions: This product should be kept in a sealed, shading, and dry place
Certification: ISO9001, ISO22000, Kosher, Halal, HACCP
Shipping speed: 1-3 days

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Product Introduction

What is sucralose powder?

Sucralose Powder, commonly known as sucralose, is a high-intensity sweetener with the molecular formula C12H19Cl3O8. High stability, stable to light, heat and pH. Very soluble in water, methanol and ethanol, slightly soluble in ether. The pH of 10% aqueous solution is 5~8. A new type of sweetener jointly developed and patented by the British company Tate & Lyle and the University of London in 1976, and put on the market in 1988. It is the only functional sweetener using sucrose as raw material. The original brand name is Splenda , can reach about 600 times the sweetness of sucrose (400~800 times). Pure Sucralose Powder has the characteristics of no energy, high sweetness, pure sweetness, high safety, etc. It is also one of the most ideal sweeteners.


Bulk Sucralose Powder, also known as sucralose, is a non-caloric high-intensity sweetener substance made from sucrose. It is in the form of white powder and is odorless and non-hygroscopic. The substance has high thermal stability, is easily soluble in water, and can be dissolved in water. In organic solvents such as ethanol and methanol. Its solubility is 28.2g at 28℃. It has high stability under light environment, thermal environment and pH value changes.

Sucralose has a wide range of applications, mainly due to its obvious advantages:

1. Sucralose is highly safe and has no side effects. The AD value is 15 mg/kg.

2. Sucralose has a high sweetness, about 600 times as sweet as sucrose, and even sweeter than aspartame. Its own sweetness is relatively pure and does not have the bitter aftertaste of sucrose.

3. The nature and performance of sucralose are relatively stable. It does not contain active chemical groups and cannot chemically react with other substances. It can be used in food ingredient processing systems.

4. The chemical stability of sucralose aqueous solution is high. The sweetness of the aqueous solution will not change at high temperatures, and it will not chemically react with protein and pectin in food.

At present, sucralose has been used in the production of more than 500 kinds of food, including carbonated drinks, wine, canned fruits and vegetables, baked goods, pickled foods and dairy products.

Physical and chemical properties

Sucralose is called sucralose. Sucralose is used to make a non-caloric high-intensity sweetener substance. It is in the form of a white powder and is odorless and non-hygroscopic. The substance has high thermal stability, is easily soluble in water, and can be dissolved in Organic solvents such as ethanol and methanol.

The solubility is 28.2g at room temperature of 28°C. It has high stability under light environment, thermal environment and pH value changes. The sweetness of sucralose is 600 to 800 times that of sucrose. The sweetness is basically close to that of sucrose and will not cause dental caries in consumers.

The aqueous solution of sucralose is clear and transparent, the pH of the aqueous solution is 5, and the stability is high. No chemical changes will occur after storage for more than 1 year. The crystals will not undergo chemical changes after being stored for about 4 years, and high temperature conditions will not change the sweetness.

Application of sucralose in dairy products

Bulk Sucralose Powder is widely used in various dairy products. Sweeteners are essential ingredients in dairy products. Traditional dairy products mainly add sucrose to improve the taste of milk drinks, while adding sucralose to dairy products can make milk drinks more stable. The traditional sugar additive sucrose has a relatively high caloric value. Excessive consumption can lead to obesity, hypertension and other diseases. Experimental studies have found that adding part of sucralose and xylitol to dairy products instead of part of the sucrose can make the dairy products sweeter. It tastes better than dairy products with other sweetening additives. Adding sucralose can not only reasonably adjust the protein, fat and carbohydrates in food, but also reduce the use of traditional sucrose, while making the nutritional value of the product higher and ensuring that the nutritional value of dairy foods is maximized. play.

Application of sucralose in canned food and beverages

Pure Sucralose Powder is commonly used in cans and beverages. Adding sucralose to cans or beverages can greatly improve the taste of the cans or beverages, and at the same time increase the popularity of the entire food. Research has found that adding about 130g of sucralose to 1,000kg of beverage is the most suitable sweetness acceptable to people. Adding sucralose to alcoholic beverages can not only improve the taste of alcoholic beverages, but also reduce the sourness of alcoholic beverages. It can also improve the quality of the entire wine and coordinate the substances contained in the wine with each other. Does not produce odor. Sucralose has relatively good stability and does not easily react with other substances. It will not affect the transparency and gloss of the product. In addition, sucralose also has a bactericidal effect, so sucralose is added to beverages, foods and cans. has a good effect in.

Application of sucralose in baked goods

Sucralose has good stability, and the internal structure of sucralose will not change at high temperatures. Therefore, applying sucralose to food baking will improve the sweetness and taste of baked goods without destroying the structure of dessert additives, and the loss of sweetness is very small. Applying sucralose to baked goods can improve the overall baking The quality of food is widely loved by consumers. When the pH value of the food is higher than 3, sucralose will not lose sugar content, nor will it participate in the flour fermentation reaction and affect the growth of yeast. Therefore, adding sucralose to baked goods can exert its full effect. The advantages of sucrose can improve the taste of food. In addition, sucralose itself does not contain calories, and people will not suffer from obesity when eating it. Therefore, sucralose is very popular in baked goods such as moon cakes and pastries.

my country approved the use of sucralose in July 1997. Since 2008, the high-intensity sweetener industry has developed rapidly and product types have continued to increase. The main products include sucralose, aspartame, stevia and cyclamate. In 2012, my country's production of high-intensity sweeteners reached 120,000 tons, making China the world's largest producer of high-intensity sweeteners. However, domestic consumption was small at that time, and more than 80% of the products were exported. In recent years, sucralose products have gradually stood out from the competition of similar products. The production technology has become increasingly mature and the output has been greatly increased. The development of the domestic sucralose industry has continued to accelerate. Currently, it is the largest sucralose manufacturer in the world. All in our country. my country has officially approved the use of sucralose in beverages, ice cream, syrups, frozen snacks, chewing gum and other foods, and the number of foods to be approved for use is gradually increasing. Therefore, it can be seen that the market demand for sucralose in my country is very large, and sucralose products have good market application prospects.

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