Sucralose Additives

Product Name    : Sucralose

Chemical Name   : 1',6'-Dichloro-1', 6'-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside

Synonyms        : TGS; 4, 1', 6' - Trichlorogalactosucrose; Trichlorogalactosucrose

CAS No.           : [56038-13-2]

Molecular Formula :  C12H19O8Cl3




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.

The natural sugar-like sweetness of Sucralose can be used to make rich, tasty sausages, drawing out the meatiness and accentuating herbal and spicy flavors. As Sucralose is a high intensity sweeteness, very small levels of addition are necessary in order to benefit from its advantages. Additionally, both resistant to heat in acidic to neutral conditions and stable throughout prolonged storage, Sucralose will not be broken down or deteriorate in quality from heat sterilization during the production process.

Item	FCCVII	USP34-NF29	JP	GB25531	JK 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(calcu -lated with reference to the dried substance)	98.0%-102.0%	98.0%-102.0%	98.0%-102.0%	98.0%-102.0%	98.0%-102.0%
Mesh
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
RelatedSub -stance (Oth -erchlorinate -d disacchar ides)	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