sucralose:
1. Sweetness is 600-650 times than sugar
2. Pure taste, no odor or GuSeWei
3. safety, without any safety toxicological aspects of doubt.
4. Energy dissipations is 0, won't cause fat, available for diabetes cerebrovascular disease patients and old people to use.
5, can not cause caries and the teeth healthy.
6. good solubility and stability
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Item
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Standard Limit
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Appearance
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White to off-white crystalline powder
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Assay(calculated on the anhydrous basis)
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98.0%-102.0%
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Lead
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≤1mg/kg
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Hydrolysis Products
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Passes test
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methanol
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≤0.1%
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Related Substances
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Passes test
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Residue on lgnition
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≤0.7%
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Specific Rotation [a]D 20°
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+84.0--+87.5°
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Water
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≤2.0%
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Application:
1991 Canada first approved the use of sucralose, China mainland with effect from 1 July 1997 approved the use, the US FDA approved sucralose as use of food additives in 1998 March 21.
scope
1) sucralose widely applied in beverage, chewing gum, dairy products, compotes, syrup, bread, pastry, ice cream, jams, jellies, puddings....
2) high-temperature processing technology, such as baking cakes, high-temperature sterilization, spray drying, extrusion etc food processing technology
3) fermented food
4) health food and medicine for obesity, cardioascular disease and diabetes patients use of low-glycemic index products
5) tinned fruit class, compotes foods production.
6) rapid filling drink production line.