| Customization: | Available |
|---|---|
| Type: | Saccharin Sodium |
| Nutritional Value: | Nutritional |
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1.Product profile
Product name: Sucralose
CAS No.: 56038-13-2
EINECS No.: 259-952-2
MF: C12H19Cl3O8
Appearance: white powder
2.Introduction
It is a zero-calorie sugar substitute artificial sweetener. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions and can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low calorie sweeteners in terms of taste, stability, and safety.
Sucralose is normally added to foods in very small quantities. Bulked-up products designed for domestic use with a similar appearance to granular sugar are sold under the names Splenda and SucraPlus
3.Specification
| olecular formula | C12H19Cl3O8 |
| Molar mass | 397.64 g/mol |
| Appearance | Off-white to white powder |
| Odor | Odorless |
| Density | 1.69 g/cm3 |
| Melting point | 125 °C (257 °F; 398 K) |
| Solubility inwater | 283 g/L (20°C) |
| Acidity (pKa) | 12.52±0.70 |
4.Advantages:
1) High sweetness, 600-650 times sweetness than cane sugar
2) No Calorie, without leading to put weight
3) Pure tastes like sugar and without unpleasant aftertaste
4) Absolutely safe to human body and suitable for all kinds of people
5) Without leading to tooth decay or dental plaque
6) Good solubility and excellent stability
5. Application:
1) Carbonated drinks and still beverages
2) Jams, jelly, milk prodcts, syrup,confections
3) Baked goods, desserts
4) Ice cream, cake, udding, wine, fruit can, etc.
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