Introduction
- Definition and Chemical Properties: Sucralose is a chlorinated derivative of sucrose. Its chemical name is 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose. It is a white crystalline powder, odorless and highly soluble in water.
- Sweetness: It is an artificial sweetener with extremely high sweetness. It is about 400 - 800 times sweeter than sucrose. Even in small amounts, it can provide a strong sweet taste.
- Calorie and Safety: Sucralose has almost no calories and is considered safe for consumption by the general population. It is not metabolized by the human body and is excreted directly, making it a popular sweetener for people who need to control calorie intake.
Application
- Beverages: It is widely used in soft drinks, juices, tea drinks and coffee. It can provide sweetness without adding calories, meeting the needs of consumers who pursue low-calorie and healthy drinks.
- Baked Goods: In cakes, cookies and bread, sucralose can replace sucrose to give sweetness. It does not affect the texture and volume of baked goods and can also prolong the shelf life.
- Dairy Products: Such as yogurt, ice cream and milkshakes. Sucralose can improve the sweetness of dairy products, enhance the taste and at the same time reduce the calorie content.
- Canned Foods: In canned fruits, jams and jellies, sucralose can not only provide sweetness but also play a role in preservation.
- Condiments: Sucralose is also used in some condiments such as ketchup, barbecue sauce and salad dressing to adjust the taste and improve the flavor.
When using sucralose in food production, it is necessary to strictly follow the relevant national regulations and standards to ensure the safety and quality of food.
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Post time: Feb-18-2025