Sucralose

Sucralose is the only non-caloric, high-intensity sweetener made from sugar, 600 times sweeter than sucrose. Sucralose has been approved for use in foods and beverages in more than 80 countries including Canada, Australia and China.Features:Tastes Like SugarSucralose tastes very similar to sugar and has no unpleasant aftertaste.Can Help Control Caloric IntakeSucralose is not metabolized, thus it has no calories.Advantageous for People with Diabetes Sucralose has no effect on glucose utilization, carbohydrate metabolism, and the secretion of insulin, or glucose and fructose absorption.Does Not Promote Tooth Decay Sucralose does not support the growth of oral bacteria and does not promote tooth decay.Extraordinary Heat Stability Sucralose is exceptionally heat stable, making it ideal for use in baking, canning, pasteurization, aseptic processing and other manufacturing processes that require high temperatures.Long Shelf Life Sucralose is particularly stable in acidic products, such as carbonated soft drinks, and in other liquid based products (e.g., sauces, jelly, milk products, processed fruit drinks). Sucralose is also very stable in dry applications such as powdered beverages, instant desserts, and tabletop sweeteners.Standard: FCCV; USP28/NF23; ECInvention Patent: ZL 03126655.X; ZL 03126656.8Typical Specification:ITEM SPECIFICATIONS Assay (C12H19Cl3O8) 98.0∼102.0% Specific rotation [α]D20º +84.0∼+87.5 Heavy metals(as Pb) ≤10mg/kg Lead ≤10mg/kg Arsenic(as As) ≤3 mg/kg Other chlorinated disaccharides (Related substances) ≤0.5% Chlorinated monosaccharides (Hydrolysis products) ≤0.1% Triphenylphosphine oxide ≤150 mg/kg Methanol ≤0.1% Sulfated ash ≤0.7% Residue on ignition ≤0.7% Water ≤2.0% pH 10% solution 6 7±1 Total plate count ≤250 cfu/g Yeast & Mold ≤50 cfu/g E. Coli Negative S. aureus Negative Salmonellae Negative