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Molecular Formula: C12H19Cl3O8
Chemical Name: 4,1',6'-Trichloro-4,1',6'-trideoxy-galactopyranoside
Appearance: white or almost white crystalline powder
Specific rotation: +84.0 ~ +87.5o
Related substance: conform
Residue on ignition: <=0.7%
Limit of hydrolysis product: conform
Heavy metals: <=0.001%
Assay (on dry basis) : 98.0% ~ 102.0%
The benefits of the sucralose
a. Sucralose tastes like sugar and has no unpleasant after tasting.
b. Sucralose can help control caloric intake. Since it is not metabolized, thus it has no calorie. It passes rapidly through the body virtually unchanged, is unaffected by the body's digestive process, and does not accumulate in the body. By replacing sucralose for sugar in foods and beverages, calories can be reduced substantially, or, in many products, practically eliminated.
c. Sucralose is advantageous for people with diabetes, which is not recognized as sugar or a carbohydrate by the body. Thus, it has no effect on glucose utilization, carbohydrate metabolism, the secretion of insulin, or glucose and fructose absorption. Studies in persons with normal blood glucose levels and in persons with either type 1 or type 2 diabetes have confirmed that sucralose has no effect on short- or long-term blood glucose control.
d. Sucralose does not promote tooth decay
e. Sucralose has 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.
f. Sucralose has long shelf life. Sucralose combines the taste of sugar with the heat, liquid and storage stability required for use in all types of foods and beverages. It 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.
g. Sucralose is highly compatible with commonly used food ingredients, including flavors, seasonings, and preservatives because of the excellent solubility characteristics for use in food and beverage manufacturing.