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Application Trend Of Sucralose In Canned Products
1. Characteristics of sucralose
Sucralose is a non-nutritive high-intensity sweetener made from sucrose. It has a sweetness of 550-750 times that of sucrose. It has pure sweetness, no odor and bitter taste. The sweetness characteristic curve is almost equal to that of sucrose. overlapping. Sucralose is a white to nearly white crystalline powder product. It is odorless, non-hygroscopic, stable to light, heat and pH. It is easily soluble in water (solubility 28.2g, 20°C), ethanol and methanol. The viscosity of the aqueous solution of sucralose is similar to the viscosity of sucrose, has good hydrophilic properties, is not easy to generate bubbles when dissolved, and is easy to dilute without affecting the product processing process. Sucralose is hardly absorbed in the human body. The caloric value is zero, it will not cause blood sugar fluctuations, and it will not cause dental caries. It can be used by patients such as obesity, cardiovascular disease and diabetes.
Sucralose is highly safe, and the permanent ADI value of the sucralose approved by FAO/WHO is 15 mg/kg body weight. Approved by the American Food and Drug Administration (FDA), it was put into the market in 1988, and China approved it in July 1997. At present, sucralose has been approved for use in more than 120 countries such as the United States, the European Union, and Japan. It is the preferred sweetener for formula improvement and new product development in major companies around the world. The United States and Japan are the most mature countries for sucralose application, and their regulations are very well established. The US FDA stipulates that sucralose can be added in a proper amount in food and beverage. Although the Japanese regulations have a certain limit, they can be applied in all foods and beverages. Sucralose brings a safe and healthy life to human beings. It has been approved by the application in various countries and has a high degree of recognition in the industry. It is recognized and accepted by many food companies and consumers. China has approved sucralose as a food additive for food in the 1990s. However, due to the technical monopoly and high price of sucralose products, China's sucralose application research started late and is still in its primary stage of development. .
2. Application technology of sucralose in canned products
The application of sucralose as a sweetener in canned products, the maximum addition amount is 0.25g/Kg, which can improve the taste of canned products, cover up the unpleasant taste of different products, such as astringency and sourness, and can greatly reduce canned products. The cost has been recognized by the majority of large canned enterprises across the country. As we all know, canned food is a high-sweet food. Because of its high sucrose content, it should not be eaten too much. It is especially suitable for people with obesity and diabetes, which limits the market capacity of canned products and becomes one of the barriers to the development of the canning industry. Sucralose has the taste of white sugar and no energy. The product safety and excellent processing characteristics have been recognized by experts from all over the world. It is the first choice for low sugar food application and research and development.
The R&D team conducted a preliminary study on the application of sucralose in canned products (see Table 1 for the formulation). It was found that the application of sucralose in cans not only reduces the production cost of the enterprise and reduces the energy of the product, but also enables The taste of canned products is more refreshing, the aftertaste is sweet, and the sweetness is slightly delayed, which is very popular among consumers and major enterprises. Especially in the canned water, the use of sucralose can minimize the production cost, reduce the sugar content of the product, and give people who are more interested in canned fruits and a higher quality. At the same time, some studies have shown that the complete use of sucralose in Polo can make the product taste sweet and sour, sweet and not greasy, not acid reflux after eating, and because sucralose has very good stability, it will not affect the can. The processing technology, and the problem of the decrease in sweetness does not occur during the preservation period, so it is considered to be a good choice for low-sugar and high-sweet canned products.
Figure 1 Status of application of various sweeteners in canned products
The above data is derived from Mintel. It can be seen from the data that in the global canned products, the application of sucralose as a high-intensity sweetener is higher than other high-intensity sweeteners, indicating that sucralose has good properties in canned products. Advantage characteristics and application prospects, and have been widely recognized.
Table 1 Canned sugar formula
3. Application trend of sucralose in canned products
Figure 2 Trends in the application of sucralose in the world
Sucralose has a high-speed increasing trend in new products every year, and its product characteristics have absolute advantages and good market development prospects in food applications. The data in Figure 2 is derived from Mintel. It can be seen that sucralose is currently developing rapidly in Japan and the United States, and is widely used in various industries, far ahead of other countries and regions, followed by Europe and South America. China and India are both world's most populous countries, but the awareness and use of sucralose is still in the primary stage of development, and enterprises still need to carry out more in-depth publicity and promotion, but its market potential is huge, and Jiekang is the largest in China. The world's second largest manufacturer of sucralose will continue to promote the promotion of sucralose, a high-quality and healthy high-intensity sweetener product, and promote the sweetness of human life.
Figure 3 Distribution of sucralose in global canned products
It can be seen from the regional distribution map of canned sucralose products that sucralose is relatively mature in the US market and grows faster, followed by Chile, Mexico, Canada and other countries. The Chinese market has developed rapidly in recent years, and more and more canned products have begun to use sucralose, laying a foundation for the full opening of the canned products market in China. At present, the demand for low-sugar cans in Europe, America and South America is relatively high. Therefore, the development of sucralose in these areas is relatively fast, and people's acceptance and recognition are also high. Although other countries and regional markets are developing slowly, they still need to invest a lot. Marketing, but the market potential of sucralose in the world is still unpredictable.
With the continuous innovation of food quality standards, the requirements for fine processing and product quality control of canned products are getting higher and higher. In recent years, the development of the canning industry has been greatly affected. Various factors such as rising raw material costs, rising labor costs, and high transportation costs have led to the high price of canned products, far exceeding the psychological expectations of canned consumers. This is undoubtedly for canned enterprises. Caused major damage. Therefore, innovation and development, breaking the deadlock is the focus of every enterprise. As one of the important raw material costs, white sugar, if you choose a new sweetener with the best taste, suitable for the production and processing of canned products and can maximize the benefits of the enterprise, it will inevitably become the driving force for the forward development of the canning industry. The application of sucralose in canned products has obvious advantages, can improve the taste, reduce the heat of the product, and promote the development of food in a safe and healthy direction. At the same time, it is highly cost-effective, enhances the company's income, expands the scope of product application groups, and greatly reduces the resistance of enterprise development. Therefore, the development potential of sucralose in the canning industry will have absolute advantages and unlimited space.