Introduction
Sucralose is a white to nearly white crystalline powder with a sweetness approximately 600 times that of sucrose. It is one of the most potent commonly used sweeteners available on the market.
Sucralose is not metabolized by the human body and is not recognized as a carbohydrate, so it does not provide any calories. Its sweetness is pure and very similar to that of sucrose.
Sucralose is highly stable to heat, acid, and base. This means it can be used in high-temperature baking processes (such as making cookies and cakes), high-temperature sterilization (like in beverage production), and for long-term storage without any loss of sweetness.
Applications
- Beverages
- Baked goods
- Dairy products
- Tabletop sweeteners
- Sweets, jellies, jams, and other foods that require heat processing.
Food and Beverage
Meat
Daily Chemical
Agriculture
Industrial
Medicine
