Sucralose, also known as sucralose, is used to produce a high calorie sweetener substance that appears as a white powder with characteristics such as odorless and hygroscopic properties. The substance has high thermal stability and is highly soluble in water, as well as in organic solvents such as ethanol and methanol. The solubility is 28.2g at room temperature of 28 ℃. The stability is relatively high under conditions of light environment, thermal environment, and pH value changes. The sweetness of sucralose is 600-800 times that of sucrose, and its sweetness is basically close to sucrose, which does not cause dental caries in consumers. The aqueous solution of sucralose is clear and transparent, with a pH of 5 and high stability. It will not undergo any chemical changes after storage for more than 1 year. The final product will not undergo any chemical changes even after being stored for about 4 years, and high temperature conditions will not change its sweetness.