| ≥1 piece |
sweeteners Sucralose 98% for Food Additives
1.Sucralose free sample
2.Sucralose sweeteners food additives
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High purity sweeteners Sucralose ,TGS 98% for food additives
1.Characters:
Product name: Sucralose
White crystalline powder
Purity: Higher than 98%
Sweetness: 600 -650 times
CAS No: 56038-13-21
H.S. Code: 29329090
Molecular Formula: C12H19Cl3O8
Molecular Weight: 397.64
2.Brief Introduction:
Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body and therefore it is non-caloric. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.
3.Recommended common usage:
Sucralose can be found in more than 4, 500 food and beverage products. It is used because it is a no-calorie sweetener, does not promote dental cavities, is safe for consumption by diabetics, and does not affect insulin levels. Sucralose is used as a replacement for, or in combination with, other artificial or natural sweeteners, such as aspartame, Acesulfame Potassium or high-fructose corn syrup. Sucralose is used in products such as candy, breakfast bars and soft drinks. It is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup-based additives
4.Cooking:
CookingSucralose is a highly heat-stable artificial sweetener, allowing it to be used in many recipes with little or no sugar. Sucralose is available in a granulated form that allows for same-volume substitution with sugar. This mix of granulated sucralose includes fillers, all of which rapidly dissolve in liquids. While the granulated sucralose provides apparent volume-for-volume sweetness, the texture in baked products may be noticeably different. Sucralose is not hygroscopic, meaning it does not attract moisture, which can lead to baked goods that are noticeably drier and manifesting a less dense texture than those made with sucrose. Unlike sucrose, which melts when baked at high temperatures, sucralose maintains its granular structure when subjected to dry, high heat (e. G., in a 350 ° F or 180 ° C oven).
5.Specification:
| Item | Specification | Result |
| Appearance | White to off-white, practically crystalline powder. |
White to off-white, practically crystalline powder. |
| Assay ( C 12 H 19 Cl 3 O 8 ) | 98.0~102.0 % | 99.23% |
| Particle Size ( 100 mesh ) | ≥ 95% | 96.1% |
| Specific Rotation [α ] D 20 | +84.4~+87.5 º | 86.2º |
| Water | < 2.0% | 0.31% |
| PH (10% water solution) | 5-8 | 6.33 |
| Residue on Ignition | ≤ 0.7% | 0.22% |
| Methanol | ≤ 0.1% | 0.024% |
| Heavy Metals(as Pb) | ≤ 10mg/kg | < 10mg/kg |
| Arsenic | ≤ 3mg/kg | < 1mg/kg |
| Lead | ≤ 1mg/kg | < 0.5mg/kg |
| Triphenylphosphine Oxide | ≤ 150mg/kg | < 150mg/kg |
| Hydrolysis Products | ≤ 0.1% | Pass test |
| Related Substances | ≤ 0.5% | Pass test |
| Total plate count | ≤ 250cfu/g | 40cfu/g |
| Yeast and mould | ≤ 50cfu/g | 10cfu/g |
| Coliforms | ≤ 30MPN/100g | < 30MPN/100g |
| Salmonella | Negative | Negative |
| Conclusion | The quality in conformity with the E 955 & FCC VI standard |
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