Sucralose (Sucralose or TGS CNS: 19.016; INS: 955), also known as sucralose, sucrose or 4, 1, 6, -trichloro-4, 1, 6, -trideoxygalactose, English name: Sucralose. Sucralose is made by chlorination of sucrose as a raw material. The molecular formula is C12H19Cl3O8, and the relative molecular weight is 397.64

2. Character

Sucralose is a white powdered product. The physicochemical properties are relatively close to sucrose. It is resistant to high temperature, acid and alkali, and has almost no effect on temperature and pH value, and is suitable for high-temperature sterilization, spray drying, baking, extrusion and other processes in food processing. No calories and no caries. It has a wide pH adaptability, is suitable for acidic to neutral foods, and has a masking effect on unpleasant tastes such as astringency and bitterness. It is easily soluble in water and is not easy to foam when dissolved, which is suitable for high-speed filling production of carbonated beverages

3. Use

Sucralose has been widely used in beverage, food, cosmetics and other industries, because sucralose is a new type of non-nutritive sweetener. The "Hygienic Standard for Food Additives" (GB2760-2014) stipulates that sucralose can be used as a table sweetener, and the dosage is 0.05g/package and tablet; Frozen drinks (except 03.04 edible ice), canned fruits, pickled vegetables, canned grains, baked goods, and sucralose are used in fruit juice (flavor) beverages, compound seasonings, prepared wines, sauces and sauce products, vinegar, and soy sauce, with a usage amount of 0.25g/kg; Sucralose is used in the preparation of milk, flavored fermented milk, processed edible fungi and algae, and the use amount is 0.3g/kg; Sucralose is used in spice sauces (such as mustard and mustard) at a dosage of 0.4g/kg; Sucralose is used in jam and jelly foods, and the dosage is 0.45g/kg; Sucralose is used in fermented wine at a dosage of 0.65g/kg; Sucralose is used in the preparation of milk powder and cream powder, and the dosage is 1g/kg; Sucralose is used in mayonnaise and salad dressings at a dosage of 1.25g/kg; Sucralose is used in candied fruit and candy at a dosage of 1.5g/kg.