What is the function of sucralose?

Sucralose is a high-intensity sweetener with the formula C12H19Cl3O8. High stability, light, heat and pH stable. Slightly soluble in water, methanol and ethanol, slightly soluble in ether. The pH value of a 10%aqueous solution is 5~8.

• What are the applications of sucralose in beverage production?

• What are the advantages of sucralose in the production of baked goods?

• What is the development perspective of sucralose?

  
  

What are the applications of sucralose in beverage production?

Sucralose is commonly used in beverages. In general, the amount of sucralose added to drinks is usually 8% to 10%. If the sweetening ratio of sucralose and sucralose is used, 0.013% to 0.016% sucralose must be added. sucralose, that is, in a 1000-kg drink, a maximum of 130–160 g sucralose can be added to ensure that the drink has a better sweetness. The use of sucralose in alcohol or alcoholic beverages also has good effects. Adding a small amount of sucralose can improve the taste of alcoholic beverages, effectively mask the original acidity of alcohol, and improve the taste of alcohol. so that the wine body is harmonious and no odours arise. The application of sucralose in nutritious beverages is a relatively new practice that can mask the bitterness and astringency of vitamins and functional substances. The application of sucralose in lactic acid bacteria and fermented milk is not decomposed by these and also has no adverse effects on the fermentation process, and the overall effect is good.

What are the advantages of sucralose in the production of baked goods?

Since sucralose has the advantages of high temperature resistance and low condensing value, it is often used in baked goods. The sweetness of sucralose products heated to high temperature does not change, and there is no loss of measurability. The addition of sucralose for baking pastries and sweets is more common. If the pH value is 3, the food containing sucralose is stored for one year, and the preservation rate of sucralose is lost by only 2% . If the pH value is higher than 3, there is almost no loss of sucralose, and it will not participate in the fermentation reaction and will not affect the growth of yeasts. It is also based on the fact that the application of sucralose in fermented lactic acid and low pH yogurt foods can fully exploit the benefits of sucralose and improve the taste of food.

What is the development perspective of sucralose?

Sucralose has been used in more than 400 food products, including carbonated drinks, still drinks, alcohol, candy, canned fruit and vegetable, pickled foods and sauces, jams, baked goods, ice cream, dairy products, breakfast cereals, daily sweeteners, etc. Low-calorie beverages, with 87 million consumers, are the largest market for artificial sweeteners in the United States alone. Coca-Cola and PepsiCo have successively launched low-calorie drinks with sucralose as sweetener, which will be the focus of future market promotion, which will undoubtedly greatly increase market demand for sucralose.

Sucralose plays an irreplaceable role in food production and processing. The use of high-quality sucralose stands for high-quality production. If you want to order sucralose at a good price, please contact POLIFAR. POLIFAR strives to provide top-quality Sucralose with reasonable prices, efficient production time, and the most professional customer service.