Pure Sucralose Powder - Zero-Calorie Food Additive Sweetener

• Customization: Available
• CAS No.: 56038-13-2
• Formula: C12h19ci3o8
• Model NO.: Sucralose
• EINECS: 259-952-2
• Type: Sweeteners
• Nutritional Value: Nutritional
• Effect: Sweeteners
• Resource: Natural
• Appearance: White Powder
• Loss on Drying: 0.1%
• Residue on Ingition: 0.05%
• as: <2.0ppm
• Pb: <2.0ppm
• CD: <1.0ppm
• Hg: <0.1ppm
• Total Plate Count: <100cfu/G
• Yeast&Mold: <100cfu/G
• Transport Package: Bag
• Specification: 25kg/Bag
• Trademark: HNTY
• Origin: China
• HS Code: 17023051

Product Description

Product Description

Sucralose is a new generation sweetener made from chlorination of sucrose, it tastes pure and similar to sucrose with appearance of white crystal powder. Approximately 600 times sweeter than sucrose. Approved for use in over 120 countries already.

 

Product Parameters

ITEMS	SPECIFICATION	TEST RESULT
SUCRALOSE	≥ 99%	99.43%
PHYSICAL &CHEMICAL CONTROL
APPEARANCE	WHITE POWDER	COMPLIES
LOSS ON DRYING	≤ 0.7%	0.1%
RESIDUE ON IGNITION	≤ 0.5%	0.05%
HEAVY METALS
AS	≤2.0PPM	<2.0PPM
PB	≤2.0PPM	<2.0PPM
CD	≤1.0PPM	<1.0PPM
HG	≤0.1PPM	<0.1PPM
MICROBIOLOGICAL CONTROL
TOTAL PLATE COUNT	≤1000CFU/G	<100CFU/G
YEAST & MOLD	≤100CFU/G	<100CFU/G

Product Application

Baked food:
Sucralose has the advantages of high temperature resistance and low calorific value. It is widely used in baked foods. The sweetness of sucralose products heated at high temperature will not change, and there is no measurable loss. It is common to add sucralose to baked cakes and candy. At pH 3, the preservation rate of sucralose was only 2% when the food added with sucralose was placed for 1 year. When the pH is higher than 3, sucralose will hardly lose, and will not participate in the fermentation reaction, and will not affect the growth of yeast substances. Based on this, the application of sucralose in low pH food fermented with lactic acid and yoghurt can give full play to the advantages of sucralose and improve the taste of food.

Candied foods:
Sucralose is applied to candied foods, and the addition amount is controlled at 0.15g/kg. It is mainly because sucralose has good permeability to ensure sweetness and avoid other reactions. In addition, it is necessary to effectively control sucralose in combination with the hygienic standard for the use of food additives, with the maximum addition of 0.15 ~ 1.25g/kg. It was applied to modified chewing gum with an addition amount of 1.5g/kg. The specific standards are as follows: the addition of sucralose in cakes is less than 1.8g/kg, the addition of gum is less than 2.6g/kg, and the addition of coffee and black tea is less than 12.0g/kg.

Beverage: 
Sucralose is commonly used in beverages. Generally speaking, the amount of sucrose added in beverages is usually concentrated at 8% ~ 10%. If the ratio of sucralose and sucrose sweetness is used, 0.013% ~ 0.016% of sucralose needs to be added, that is, 130 ~ 160g of sucralose can be added to 1000kg beverages to ensure better sweetness. In addition, the application of sucralose in wine or wine drinks has good results. Adding a small amount of sucralose can improve the taste of wine drinks, effectively cover up the original sour feeling of wine, improve the taste of wine, coordinate the wine body and have no peculiar smell.