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Sucralose
Alias: Commonly known as sucralose, it is a high magnification sweetener
Molecular formula: C12H19O8Cl3
Appearance: White to nearly white crystalline powder, odorless, non hygroscopic
CNS:19.016
INS:E955
CAS No. [56038-13-2]
Packaging specification: 20kg/box
Store in a dry and ventilated warehouse.
1. Beverages: Within the pH range of soft drinks, sucralose is the most stable type of strong sweetener. When using it to prepare beverages, there are few limiting factors that arise from it, so it can be used to prepare high-quality soft drinks with much lower pH values than using other sweeteners.
2. Nutritional and functional beverages: Sucralose can mask the bitter and astringent flavors of vitamins and various functional substances in these beverages, and it will not have any effect on the stability indicators such as aroma, color tone, transparency, and viscosity of the beverage.
3. Neutral beverages such as coffee and soy milk: Sucralose, as a sweetener, helps to overcome the phenomenon of reduced sweetness and taste of these beverages at high temperatures.
4. Alcoholic and vinegar drinks: Sucralose can also be used in these types of drinks to provide a sweet taste effect.
High stability, very stable to light, heat, and pH. Highly soluble in water, methanol, and ethanol, slightly soluble in ether. The pH of a 10% aqueous solution is 5-8. Sucrose can achieve a sweetness of about 600 times that of sucrose. Sucralose is characterized by its lack of energy, high sweetness, pure sweetness, high safety, and is also one of the ideal sweeteners.
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