?Disruptive innovation in the field of sugar substitution ?

Sucralose is chlorinated modified with sucrose as raw material. It is 600 times sweeter and has the characteristics of "zero calories" and "pure sweetness". It has become a revolutionary alternative to traditional artificial sweeteners such as aspartame and saccharin ?24. Its stability is excellent in high temperature, acid and alkali environment, breaking through the technical limitations of baking food and beverage processing ?35.
Driven by the global sugar reduction policy, the penetration rate of sucralose has increased from less than 2% in 2015 to 6.5% in 2024, and the demand for sugar replacement sweetness is expected to exceed 82 million tons of sucrose equivalent in the 2030s, of which sucralose's contribution continues to expand ?67.
? industrialization process and market pattern ?

After the expiration of Thale's patent (2008), Chinese enterprises accelerated capacity expansion, and in 2024, China's sucralose production accounted for more than 80% of the world, and leading enterprises such as Jinhe Industry dominated the international market ?67.
The application of food and beverage field accounted for more than 60%, and brands such as Gengenforest promoted the formula of "thritol + sucralose" to become the mainstream of sugar-free beverages, driving the market size to exceed 54.8 billion yuan in 2025 ?7.
Second, technological breakthroughs and application challenges in emerging fields
? Technical advantages of multi-scenario application ?

In the field of medicine, sucralose has become the first choice of diabetes drug excipients because of its "non-metabolic" characteristics. In the daily chemical industry, its antibacterial properties are used in toothpaste and mouthwash formulations to reduce the risk of dental caries ?24.
High temperature resistance (no decomposition above 200℃) enables the development of innovative products such as "low-sugar cookies" and "sugar-free cakes" in baked goods, breaking through the limitations of Maillard reaction on traditional sugars ?35.
? Technology adaptation problems in emerging fields ?

In e-fume solution, sucralose needs to maintain chemical stability under high temperature atomization conditions, but some studies have shown that it may produce trace chlorine byproducts, raising questions about the safety of inhalation (further toxicological verification is required) [Note: The search results do not directly mention the application of e-cigarettes, this inference is based on their thermal stability data ?5].
In fermented foods (such as yogurt), sucralose cannot be utilized by lactic acid bacteria, which may lead to an imbalance between product taste and microbial activity, which should be solved by combining other sweeteners ?34.
Third, safety disputes and industrial standardization process
International authorities recognized sucralose as a GRAS additive, the daily allowable intake (ADI) is 5mg/kg body weight, the daily safe intake of 60kg adults is equivalent to 180kg sugar sweetness, the actual application is almost no risk of exceeding the standard ?48.
Some consumers have cognitive bias towards the "synthetic" label, and the industry needs to strengthen the popularization of "process safety" and "metabolic harmfulness" to eliminate market doubts ?