What is sucralose?

Sucralose, referred to as TGS, is a new type of chlorinated sucrose derivative product. Its chemical name is 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose, its molecular formula is C12H19Cl3O8, and its molecular weight is 397.64. This sweetener is made of sucrose as raw material and is made through specific chemical treatment. It is in the form of white powder and has the characteristics of being odorless, non-hygroscopic, and low in calorific value. Sucralose is highly soluble in water, ethanol, and methanol. Its solubility in water at room temperature is 28.2g, making it widely used in various foods and beverages. It is a food additive and is often used as a natural sweetener.

What are the effects of sucralose?

1. High sweetness: The sweetness of sucralose is 400 to 800 times that of sucrose, with pure sweetness. The speed of sweetness presentation, the intensity of maximum sweetness perception, the duration of sweetness and the aftertaste are very close to sucrose.
2. Stability: It has high stability in light environment, heat environment and pH value changes. The aqueous solution is clear and transparent, the pH of the aqueous solution is 5, and the stability is high. There will be no chemical changes after storage for more than 1 year.
3. No calories: It is a weight loss extract that does not participate in metabolism in the human body and is not absorbed by the human body. The calorie value is zero, which is suitable for diabetic patients.
4. Anti-caries: It is not used by caries bacteria, can reduce the amount of acid produced by oral bacteria and the adhesion of streptococcal cells on the tooth surface, and effectively play an anti-caries role.

Application:

Sucralose is widely used in the food industry as food additives.

• Beverages and low-sugar foods: Sucralose is Natural Sweeteners widely used in sugar-free beverages and low-sugar foods, such as sugar-free soda, soda water, yogurt, etc., due to its high sweetness and low-calorie characteristics.
• Baking and dairy products: Due to its good thermal stability, sucralose is often used in the production of baked foods such as cakes and candies, and is also used in dairy products such as ice cream and protein bars.
• Preserved fruits and canned fruits: Sucralose has good permeability, making it an ideal sweetener for canned fruits and candied fruits.
• Seasonings: In the production and processing of agricultural, livestock and aquatic products, sucralose has good stability and can be used as a seasoning to make the taste of salty and sour foods softer.