The application range of sucralose is becoming increasingly wide, mainly due to its obvious advantages Sucrose has high safety and no side effects, with an AD value of 15mg/kg Sucralose has a high degree of sweetness and is currently one of the most successful sweeteners in research and development projects. Its sweetness is about 600 times that of sucrose, even higher than that of aspartame. Its own sweetness is relatively pure and does not exhibit the aftertaste of sucrose Sucralose has relatively stable properties and self performance, and the crystalline product will be stored in a dry environment at 20 ℃ for about 4 years. The substance itself does not contain chemically active groups, and the probability of chemical reactions with other substances is relatively small, making it suitable for use in food ingredient processing systems Sucralose aqueous solution has high chemical stability, and its sweetness does not change at high temperatures. It does not react chemically with proteins and pectin in food.