Food additive - sucralose


Release time:

2023-12-31

1、 Basic information

Sucralose, commonly known as sucralose, is a high sweetener with a molecular formula of C12H19Cl3O8. High stability, stable to light, heat, and pH. Extremely soluble in water, methanol, and ethanol, slightly soluble in ether. The pH of a 10% aqueous solution is 5-8. A new type of sweetener was jointly developed and patented by Thales and the University of London in 1976, and was put on the market in 1988. It is the only functional sweetener made from sucrose, originally named Splenda, and can achieve a sweetness of about 600 times (400-800 times) that of sucrose. Sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety, and is also one of the most ideal sweeteners.

2、 Application field

beverage

Sucralose is commonly used in beverages. Generally speaking, the amount of sucrose added to beverages is usually concentrated at 8% to 10%. If the ratio of sucralose to sucrose sweetness is used, 0.013% to 0.016% of sucralose needs to be added. That is to say, in a 1000kg beverage, at most 130-160g of sucralose can be added to ensure that the beverage has good sweetness. In addition, the application of sucralose in alcoholic beverages has a good effect. Adding a small amount of sucralose can improve the taste of alcoholic beverages, effectively mask the original sourness of the alcohol, improve the taste of the alcohol, and make its body coordinated without any odor. Sucralose has the properties of heating, sterilization, and long-term storage, and there will be no degradation or dechlorination issues. Therefore, applying sucralose as a sweetener in beverage production can meet the needs of usage and circulation management.

 

 

Baked Goods

Due to its high temperature resistance and low calorific value advantages, sucralose is widely used in baked goods. The sweetness of sucralose products heated at high temperatures does not change, and there is no measurable loss. Adding sucralose to baked pastries and candies is common. When the pH is 3 and food with added sucralose is left for 1 year, the preservation rate of sucralose is only 2% lost. When the pH is above 3, sucralose hardly loses and does not participate in fermentation reactions, which does not affect the growth of yeast like substances. It is precisely based on this that the application of sucralose in low pH foods such as fermented lactic acid and yogurt can leverage the advantages of sucralose and improve food taste.

It should be noted that due to the fact that sucralose itself does not contain calories, it is difficult to absorb high-efficiency sweeteners, and therefore, it will not directly lead to obesity and other problems in people. Applying it to sugar filled foods such as mooncakes and desserts can reduce the calorie content of the food while ensuring its taste.

 

Candied foods

Apply sucralose to candied foods at a dosage of 0.15g/kg. Mainly due to the good permeability of sucralose, it ensures sweetness while avoiding other reactions. In addition, effective control of sucralose should be carried out in accordance with the Hygienic Standards for the Use of Food Additives, with a maximum addition amount of 0.15-1.25g/kg. Apply it to modified chewing gum at a dosage of 1.5g/kg. The specific standards are as follows: the addition amount of sucralose in pastries is below 1.8g/kg, the addition amount of gum sugar is below 2.6g/kg, and the addition amount in coffee and black tea is below 12.0g/kg.

 

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