Sucralose VS Aspartame
Aspartame is a dipeptide sugar with poor thermal stability. The theoretical decomposition temperature is 70 ℃, but the actual temperature is not more than 100 ℃. It is generally used for beverages and candied fruits. Such products can only be sterilized by ultraviolet or instant sterilization. Sucralose replaces hydroxyl with chlorine on the sucrose molecule. It has stable structure and high thermal stability. The theoretical decomposition temperature is 140 ° C. In fact, if it is a pure substance, it will be completely carbonized at 120 ° C. However, in the application of baking food, the decomposition resistance temperature can reach 210 ° C.
As the patent of aspartame was opened early, its market application and large-scale production were earlier. At present, aspartame is widely used and highly accepted.
Sucralose is a new non nutritive sweetener and an ideal food additive for patients with obesity, cardiovascular disease and diabetes
Its outstanding characteristics are:
(l) Good thermal stability, temperature and pH value have almost no effect on it, and it is more stable than alitame in baking process, suitable for high-temperature sterilization, spray drying, baking, extrusion and other processes in food processing;
(2) PH adaptability is wide, suitable for acidic to neutral food, and has a covering effect on unpleasant taste such as astringency and bitterness;
(3) It is easy to dissolve in water and is not easy to bubble when dissolved. It is suitable for high-speed filling production line of carbonated drinks.
(4) The sweetness is pure, the speed of sweetness presentation, the feeling intensity of the maximum sweetness, the duration of sweetness, and the aftertaste are very close to sucrose, so it is a powerful sweetener with very ideal comprehensive performance.