Sweetener is one of the most studied food additives in the world, widely used in the food industry, sweeteners can be divided into natural sweetener and artificial sweetener two categories. Natural sweeteners such as sucrose, glucose, lactose, fructose and D-xylose taste good, but their low sweetness and high caloric value put consumers at risk of diabetes, cardiovascular disease, obesity and dental caries. Artificial sweeteners, such as saccharin, cyclamate, altese-K, stevia, and aspartame, are high in sweetness but low in safety, poor in flavor, and limited in scope.

In recent years, the market has developed better quality, higher safety of non-nutritional sweeteners, sucralose is one of the representative varieties.

Sucralose (also known as sucralose) is the most perfect and competitive sweetener among artificial sweeteners, sweetness up to 600 times that of sucrose, is a white powder product, with high sweetness, good flavor, non-nutritional, long storage life, low calorific value and high safety and excellent properties

With its unique advantages, sucralose has gradually replaced the use of other sweeteners and white sugar in food, beverages, condiments, medicine and other fields, and at present, the annual global demand growth rate is more than 15%.

Sucralose has high stability, and it should be added in any process in combination with the actual needs of the factory in food processing, which is not only more convenient to use, but also has a good overall effect.

01In the pH range of soft drinks, sucralose is one of the most stable of the strong sweeteners. When it is used to prepare beverages, there are few limiting factors generated by it, so it can be prepared with a much lower pH value than other sweeteners of high quality soft drinks.

02Sucralose can mask the bitter, astringent and other bad taste of vitamins and various functional substances in such drinks, and it will not have any impact on the stability index of the beverage such as aroma, color, transparency, viscosity and so on.

03Sucralose, a neutral drink such as coffee and soy milk, is used as a sweetener to help overcome the phenomenon of reduced sweetness and decreased sweet taste of such drinks at high temperatures.

04After sucralose is added to alcoholic beverages and vinegar beverages, it has the unique effect of alleviating the spicy taste in alcoholic beverages and alleviating the acetic acid stimulation in acetic drinks, making the taste of such beverages softer and more harmonious.

05Flavor water sucralose will not have any loss or change in the ozone sterilization process of flavor water, making the taste of flavor water more perfect.

06Sucralose can withstand the high temperature processing of solid beverages.

07Dairy products use sucralose in the production of yogurt, generally will not be decomposed by lactic acid bacteria and yeast, and will not affect the fermentation process, and coordinate with the flavor substances produced by yogurt fermentation, enhance the overall flavor of yogurt, and the sweetness will not change during the shelf life of yogurt. 08
Sucralose, such as desserts, ice cream and jams, has made sugar-free foods that weren't sweet enough in the past healthier and more palatable.

09Aromatic sugar, fat and oil sucralose can be used in microencapsulated form in such products.

10Baked goods Because sucralose has excellent thermal stability, it can be used in the production of bakery goods such as bread and yogurt to increase flavor.

11The condiment sucralose has obvious effect on increasing freshness and suppressing saltness of soy sauce, sauce, vinegar, seasoning and so on, improving taste and reducing cost.