Chemical Name:

 1’,6’–Dichloro-1', 6’–dideoxy–β–D-fructofuranosyl–4–chloro–4–deoxy–α

–D–galactopyranoside

Synonyms: TGS; 4, 1’, 6’ – Trichlorogalactosucrose; Trichlorogalactosucrose

CAS No.: [56038-13-2]

Molecular Formula :  C12H19O8Cl3

Content: 98.0~102.0% (on dry)

Packing: 25kg/drum

Description

Sucralose is the low-calorie sweetener made from sugar, so it tastes like sugar. It is about 600 times sweeter than sugar and can be used in place of sugar to eliminate or reduce calories in a wide variety of products, including beverages, baked goods, desserts, dairy products, canned fruits, syrups and condiments.

Sucralose:

Specifications:

1) Appearance: white or almost white crystalline powder

2) Identification: positive

3) Specific rotation: +84.0 ~ +87.5o

4) Related substance: conform

5) Water: ≤2.0%

6) Residue on ignition: ≤0.7%

7) Methanol: ≤0.1%

8) Limit of hydrolysis product: conform

9) Heavy metals: ≤0.001%

10) Assay (on dry basis): 98.0% ~ 102.0%

What is sucralose?

Sucralose is the only non-caloric, high-intensity sweetener made from sugar, 600 times sweeter than sucrose. Sucralose has been approved for use in foods and beverages in more than 40 countries including Canada, Australia and China.

Features:

1) Tastes like sugar: Sucralose tastes very similar to sugar and has no unpleasant aftertaste

2) Can help control caloric intake: Sucralose is not metabolized, thus it has no calories

3) Advantages for people with diabetes: Sucralose has no effect on glucose utilization, carbohydrate metabolism, and the secretion of insulin, or glucose and fructose absorption

4) Does not promote tooth decay: Sucralose does not support the growth of oral bacteria and does not promote tooth decay

5) Extraordinary heat stability: Sucralose is exceptionally heat stable, making it ideal for use in baking, canning, pasteurization, aseptic processing and other manufacturing processes that require high temperatures

6) Long shelf life: Sucralose is particularly stable in acidic products, such as carbonated soft drinks, and in other liquid based products (e.g., sauces, jelly, milk products, processed fruit drinks).sucralose is also very stable in dry applications such as powdered beverages, instant desserts, and tabletop sweeteners.