Physicochemical properties of sucralose

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Physicochemical properties of sucralose


  Sucralose is prepared by chlorination of sucrose as a raw material, and its chemical structure is shown in Figure 3-1.

  X-ray diffraction analysis shows that it is a space-oriented orthorhombic crystal. Each crystal unit contains four tris-sucrose fractions +, and there is an intramolecular hydrogen bond between 0H-2 and 0-3'. It can prevent the rotation of the glycosidic bond between the two rings. Nuclear magnetic resonance analysis showed that its hydrogen bond in dimethyl sulfoxide was mainly an intramolecular hydrogen bond between OH-3' and 0-2. There are indications that it has one or more such hydrogen bonds in aqueous solution, which plays a large role in the particularly stable nature of sucralose in acidic aqueous solutions.




  Physicochemical properties of sucralose
  Usually, the large crystalline granules of sucralose are pulverized into finely divided white powdery products. The sweetness is about 600 times that of 5% sucrose solution. The sweetness is pure and the sweet taste is very similar to sucrose. .


3-2 Solubility of sucralose in water and ethanol

  As shown in Figure 2-3, sucralose has a low solubility in water and is almost insoluble in corn oil. In an oily or fat multiphase material system using an emulsifier, sucralose will enter the aqueous phase, similar to sucrose.
  The surface tension of sucralose in 20, 0.1% aqueous solution is only 71.8 mN/m, which is almost negligible due to the small tension of water. If the surface tension in the carbonated beverage is large, it will cause a lot of foam. The surface tension of sucralose is small, which can be well applied to the manufacture of carbonated beverages, and is suitable for high-speed bottled and canned production lines.

  The refractive index of sucralose was measured using an Abbe refractometer as shown in Box 3-3. Since its refractive index has a very good linear relationship with the concentration, the refractive index method can be used to accurately and quickly determine the concentration of sucralose in an aqueous solution or food.


Figure 3-3 Refraction of sucralose aqueous solution


Figure 3-4 Viscosity of aqueous solution of sucralose