Sucralose is a no-calorie sweetener that can be used to lower one’s intake of added sugars while still providing satisfaction from enjoying the taste of something sweet. While some types of sweeteners in this category are considered low-calorie (e.g., aspartame) and others are no-calorie(e.g., sucralose, monk fruit sweeteners and stevia sweeteners), collectively they are often referred to as sugar substitutes, high-intensity sweeteners, nonnutritive sweeteners or low-calorie sweeteners.
Like other no-calorie sweeteners, sucralose is intensely sweet. It is about 600 times sweeter than sugar, so only small amounts of sucralose are used to match the sweetness provided by sugar. Sucralose is permitted by the U.S. Food and Drug Administration (FDA) for use as a general-purpose sweetener, meaning it can be used as an ingredient in any type of food or beverage.
Sucralose is exceptionally stable, so foods and beverages sweetened with sucralose stay sweet under a wide range of conditions. This includes frozen foods like ice cream and other frozen desserts, as well as foods that need to be heated to high temperatures, like baked goods and foods that require sterilization.
However, a recipe that uses sucralose in place of sugar may turn out slightly different because, in addition to sweetness, sugar plays several roles related to volume and texture in recipes but varies based on the type of recipe.
Sucralose E955 can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Sucralose E955 is made from sugar and tastes like sugar. Sucralose E955 is approximately 600 times sweeter than sugar, so only very small amounts are needed to sweeten foods and drinks. The application of Sucralose such as in chewing gum, fruit spreads, jams, processed fruit, processed vegetables, candy, beverages, coffee, tea and salad dressing.
Sucralose E955 is exceptionally heat stable, making it ideal for use in baking, canning, pasteurization, aseptic processing and other manufacturing processes that require high temperatures. In studies among a range of baked goods, canned fruits, syrups, and jams and jellies, no measurable loss of sucralose occurred during processing and throughout shelf life.
Sucralose is a new generation of high intensity sweetener compared with Sodium Saccharin, Sodium Cyclamate and Aspartame. As a white crystalline powder ,it is sucrose based with chlorination, 600 times sweetener than sucrose. Sucralose tastes pure, and its taste duration and after -taste are very similar to sucrose, without any odor or bitterness. Sweetness characteristic curve between sucralose and sucrose almost can overlap. ADI value 15mg/kg, without any doubt about food safety toxicology. Extremely low caloric value(can be regarded as 0).It will not cause obesity and glucose fluctuation and can be available for diabetes and cardiovascular patients use. It will work to benefit dental health, without causing decayed teeth. Sucralose is the worldwide recognised high intensity sweetener, with better PH adaptability, such as, in acid food or neutral food. Dissolved in water ,ethanol ,and methanol ,Sucralose can cover unpleasant flavor like bitterness and astringent.
