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. [1] 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.

      Functional characteristics:

    It has excellent performance and belongs to the category of non nutritional strong sweeteners. Sucralose has a high sweetness (400-800 times that of sucrose), and its sweetness is pure. The presentation speed of sweetness, the intensity of maximum sweetness sensation, the duration of sweetness, and aftertaste are all very similar to those of sucrose. Sucralose has stable properties, and its crystalline products are also stable when stored for 4 years under dry conditions at 20 ℃. In aqueous solution, within the pH range of soft drinks and at normal temperatures, sucralose is the most stable of all strong sweeteners and can be stored for more than a year without any changes. 

    Trichlorosucrose is a derivative of pure natural product sucrose, and its relative sweetness to sucrose varies with solution concentration. It has a desalination effect on acidity and saltiness, a masking effect on astringency, bitterness, alcoholic taste, and an enhancing effect on spiciness, milk taste, and other flavors.

       Application:

  Sucralose has high stability and should be added in any process according to the actual needs of the factory in food processing. It is not only convenient to use, but also has a good overall effect. For the analysis of the content of sucralose, high-pressure liquid chromatography should be used to visually determine relevant data and information. The application of sucralose in food processing conforms to the market demand trend and requires product monitoring personnel to pay high attention to the dosage.