Introduction to sucralose

Sucralose, chemically named 4,1 ', 6' - trichloro-4,1 ', 6' - trideoxygenated galactose, is a white powder product that is extremely soluble in water, ethanol and methanol. Its sweetness is 600 times as much as that of sucrose, and its sweet taste is pure, and it has the characteristics of high safety and good stability.

Sucralose is a non nutritive strong sweetener, which is almost not absorbed in the human body. It is in line with the current development trend of sweeteners and has been recognized as a high sweetness sweetener by many countries in the world, including China.

The main physical and chemical properties of sucralose are that sucralose is easily soluble in water, and its water solubility is more than 25% at room temperature. Sucralose is not easy to bubble when dissolved in water and is easy to dilute. Sucralose also has good solubility in alcohol, which is suitable for addition in the production of alcoholic beverages. The biggest advantage of sucralose is that it has alcohol and taste similar to granulated sugar and rich sweet taste, and it also has stability in a wide range of pH values from acidic to neutral, as shown in Figures 3 and 4. When used as a sweetener in food processing, sucralose can not only give good sweetness to food, but also will not cause relevant changes in food. It can be said that sucralose is an unprecedented and very ideal sweetener.

Sucralose is a kind of sugar that is low in calories and is not easy to digest and absorb. It is suitable for use in the production of low calorie food. In addition, sucralose is not corrosive to teeth, so it will not produce insect teeth after eating sucralose. It is a kind of sweetener for food production that is suitable for consumers' health requirements.

Application of sucralose in food processing

Sucralose has a mellow and rich taste, good stability and low calories, which is beneficial to consumers' health. As a sweetener, sucralose can be used in combination with traditional sweeteners or alone. Even the food produced by using sucralose alone has an ideal sweet taste.

（1） Application in beverage production

Sucralose can be added and used in many beverage production. In the production of nutritional drinks and functional drinks, the use of sucralose can also mask the tarpaulin taste, astringent taste and other bad taste caused by vitamins and various functional substances. c Because of its excellent stability, sucralose is not easy to react with other substances, so it will not affect the flavor, color, transparency Viscosity and other stability indicators have any impact and are easy to use. When sucralose is added in the production of fermented milk and lactic acid bacteria beverage, it will not be decomposed by common lactic acid bacteria and yeast (see Figure 5), nor will it hinder the fermentation process. Therefore, it is very suitable for the production of fermented milk and lactic acid bacteria drinks.

Sucralose also has good stability in heating sterilization and long-term storage. Therefore, when using sucralose as a sweetener in the production of beverages, it is easy for production, use and circulation management, especially for neutral beverages such as target coffee, which are heated by boiling or even steam heating and then sold, the use of sucralose as a sweetener can completely overcome the reduced sweetness and sweet taste of such beverages at high temperatures. In addition, the addition of sucralose in the production of alcoholic beverages can play a unique role in alleviating the spicy taste of alcoholic beverages.

（2） Application in other food production and processing

According to the characteristics and characteristics of sucralose, as a sweetener, it has a wide range of applications in the field of food production and processing, which can be summarized as follows:

It is used for the production of high temperature processed foods, such as baked cakes, candies, etc;

It is used in the production of fermented food, such as bread, yoghurt, etc;

It is used for the production of low sugar health food, such as moon cake and other sugar filled food;

The use of sucralose has good permeability, which can be used in the production of canned fruits and candied fruits;

In the production and processing of agricultural, livestock and aquatic products, sucralose has good stability and is used as a condiment to soften the taste of salty, sour and other foods.

In a word, sucralose, as a sweet additive, has a wide range of applications and good application prospects in food production.

Laws and regulations on the use of sucralose and the international permissible use

Sucralose is a sucrose derivative, and its safety is very good. After more than 140 toxicological tests confirmed the safety of sucralose, in 1990, the FAo/WHO Joint Expert Committee on Food Additives (JECFA) determined that the daily allowable intake (ADl) of sucralose was 0-15mg/kg and it was recognized as "GRAS".

China officially approved the use of sucralose in 1997. In China's hygienic standard for the use of food additives GB2760-1996 (including the supplementary varieties from 1997 to 2002), there are detailed regulations on the use of sucralose. As shown in Table 3, only sucralose is allowed to be used in the following foods: sweet canned fruit, concentrated fruit and vegetable juice, jam, salad jam, fruit filling, and fermented wine.

Internationally, Canada first approved the use of sucralose in 1991, and it has developed rapidly in the following 20 years. At present, several countries and regions, including the United States and the United Kingdom, have approved sucralose as a food sweetener to be widely used in food, such as:

Europe: Britain, Switzerland, Romania, Russia, Georgia, Tajikistan, Greece, Ireland, etc

America: Canada, the United States, Mexico, Dominica, Jamaica, Guatemala, Trinidad and Tobago, Brazil, Argentina, Panama, Colombia, Peru, Uruguay, Venezuela, Paraguay, etc

Africa: South Africa, Tanzania • Oceania: Australia, New Zealand • Middle East: Lebanon, Qatar • Asia: China, Japan, Pakistan, Singapore, etc

Performance of sucralose

High sweetness: the sweetness of sucralose is 600-750 times that of sucrose.

Superior taste: Sucralose is pure in sweetness, and it is a sweetener with sucrose as raw material.

High stability: sucralose is the most stable among all powerful sweeteners at present: acid and alkali resistant, high temperature resistant, and long shelf life.

High safety: ADI value: 15mg/kg. Our production strictly follows the international safety production line, and all indicators comply with FCC VII and USP34 standards.

Healthy sweetener: The calorific value and energy value of sucralose are almost zero. It does not participate in metabolism in the human body, is not absorbed, and will not cause blood sugar fluctuations. It is suitable for diabetics

For patients with obesity and cardiovascular diseases.

High popularity (wide application range): At present, sucralose has been effectively used in more than 3000 kinds of food in the world, and can also be used in medicine and health products. At present, it has been approved for use by more than 120 countries worldwide.

Advantages of sucralose

 

	Sweetness	Aftertaste	Security	thermal stability	quality guarantee period
Sucralose	600 X	nothing	good	good	long
Aspartame (containing phenylalanine)	200 X	nothing	good	difference	short
saccharin	500 X	bitterness	difference	good	long
Ansemi	200 X	Metallic taste	preferably	good	long
Cyclamate	40 X	Metallic taste	commonly	good	long