Sucrose is a disaccharide, consisting of one molecule of glucose and one molecule of fructose connected by an alpha-1, 2-glucoside bond. Its molecular structure is relatively large and complex, and this structure determines some of its basic properties, such as sweetness and solubility.

Sucrose comes mainly from plants, the most common being sugar cane and sugar beet. People by pressing the cane stem, extract the juice, through a series of filtration, concentration, crystallization and other processes to obtain sucrose crystals.

As one of the most common sweeteners, sucrose can provide sweetness to foods and beverages, such as our common candy, chocolate, cookies, cakes and so on.

Sucralose, commonly known as sucralose, is a kind of artificial sweetener with no calories and high power. In 1976, a new type of sweetener was jointly developed and patented by the British Telly company and the University of London, and was put into the market in 1988, which is the only functional sweetener with sucrose as raw material.

Sucralose is a white crystalline powder that is highly soluble in water, with a solubility of 28.2g/100ml in water at 20 ° C. It has the characteristics of no energy, high sweetness and high safety. Sucralose is divided into a variety of synthesis methods, such as whole group protection method, single group protection method (single ester method), biocatalysis method (enzyme chemical method), raffinose method, tetrachlorose method. In daily life, sucralose is used in beverages, dairy products, baked goods and confectionery.

Distinction

(1) Sweetness
Sucrose is a commonly used sweetener, and its sweetness is a relative standard, usually defined as 1.0 (based on its own sweetness). Its sweetness is relatively low, which can provide natural sweetness for food, and is a familiar source of sweetness in People's Daily diet, such as candy and pastries.
Sucralose is very sweet, 400-800 times as sweet as sucrose. This means that only a very small amount of sucralose can be used to achieve the same sweetness as a large amount of sucrose. For example, in beverage production, a small amount of sucralose can be used to make the drink sufficiently sweet.

(2) Heat
Sucrose can provide energy for the human body, and each gram of sucrose in the human body can be completely oxidized and decomposed to produce about 4 thousand calories. When the body ingests sucrose, it is hydrolyzed in the digestive tract into glucose and fructose, which is then absorbed into the bloodstream, used by cells as an energy source, or converted into glycogen for storage.
Sucralose provides almost no calories. Because it is barely absorbed in the body's digestive system and is mostly excreted intact in the urine, sucralose is an ideal sweet substitute for people who need to control their caloric intake, such as diabetics and obese people.

(3) Security
Sucrose is a naturally occurring sugar that is safe for human consumption in normal amounts. However, excessive consumption of sucrose may lead to a number of health problems, such as dental caries, elevated blood sugar, obesity, and more. Long-term high-sugar diets may also increase the risk of chronic diseases such as diabetes and cardiovascular disease.
Sucralose has undergone a rigorous safety assessment and is considered safe for normal use. For example, China officially approved the use of sucralose in 1997, the United States Food and Drug Administration (FDA), the European Food Safety Authority (EFSA) and many other countries and organizations have approved sucralose as a food additive.