Manufacturers Direct Sales 99% Sucrose White Powder High Quality Sucralose

• Customization: Available
• CAS No.: 56038-13-2
• Formula: C12h19cl3o8
• Model NO.: Sucralose
• EINECS: 259-952-2
• Type: Sucralose
• Nutritional Value: Nutritional
• Effect: Stabilization
• Resource: Natural
• Sucralose: >/=99%
• Appearance: White Powder
• Loss on Drying: </=0.7%
• Residue on Ignition: </=0.5%
• as: </=2.0ppm
• Pb: </=2.0ppm
• CD: </=1.0ppm
• Hg: </=0.1ppm
• Total Plate Count: </=1000cfu/G
• Yeast & Mold: </=100cfu/G
• Transport Package: Standard Packaging or Customized
• Specification: Standard packaging or customized
• Trademark: HNTY
• Origin: Henan, China
• HS Code: 2936270000
• Production Capacity: 5000000pieces/Year

Product Description

Product Description

Sucralose

Sucralose, commonly known as sucralose, is a new type of artificial sweetener developed by Tate & Lyle and the University of London and patented in 1976. It is the only functional sweetener made from sucrose. Its original trademark name is Splenda, and its sweetness can reach 320-1000 times that of sucrose.

This artificial interaction agent has the characteristics of no calories, high sweetness, pure interaction, and high safety.

Product Parameters

PRODUCT SPECIFICATIONS
Items	Specification	Test Result
Sucralose	≥99%	99.43%
Physical &Chemical Control
Appearance	White Powder	Complies
Loss On Drying	≤0.7%	0.10%
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

Detailed Photos

Physical and chemical properties

Sucralose is called sucralose. It is a non-caloric high-intensity sweetener made from sucrose. It has the characteristics of being odorless and non-hygroscopic. The material has high thermal stability and is easily soluble in water. It can be dissolved in organic solvents such as ethanol and methanol. The solubility is 28.2g at a room temperature of 28°C. It has high stability in light environments, heat environments, and pH value changes. The aqueous solution of sucralose is clear and transparent, with a pH of 5. It has high stability and will not undergo chemical changes after storage for more than 1 year. The crystals will not undergo chemical changes after storage for about 4 years, and high-temperature conditions will not change the sweetness.

Functional characteristics

It has excellent performance and is a non-nutritive strong sweetener. Sucralose has a high sweetness (400 to 800 times that of sucrose) and a pure sweetness. The speed of sweetness presentation, the maximum sweetness perception intensity, the duration of sweetness, and the aftertaste are very close to sucrose. Sucralose is stable, and its crystallized product is also stable when stored for 4 years under dry conditions at 20°C. In an 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 change.

Biological properties

Sucralose does not participate in metabolism in the human body, is not absorbed by the human body, and has a zero-calorie value, making it an ideal sweetener for diabetics. In 1998, it was approved by the FDA as a universal sweetener for all foods and does not affect the concentration of glucose in the blood, which is acceptable to diabetics. In addition, sucralose is not used by dental caries bacteria and can reduce the amount of acid produced by oral bacteria and the adhesion of streptococcal cells on the tooth surface, effectively playing an anti-caries role. Animal studies have shown that sucralose is safe for long-term consumption at high doses that exceed human use levels by hundreds of times.

Application areas

Sucralose has high stability. In food processing, it should be added in any process in combination with the actual needs of the factory. It is not only more convenient to use but also has a better overall effect. For the content analysis of sucralose, high-pressure liquid chromatography should be used to directly measure relevant data and information. The application of sucralose in food processing conforms to the market demand trend, and product monitoring personnel need to pay close attention to the dosage.

Product advantages

Some scholars have studied the differences between sucralose and sucrose, aspartame, saccharin, and acesulfame potassium in terms of sweetness, bitter aftertaste, sourness, volume, sweet aftertaste, and non-sweet aftertaste, and found that the taste of sucralose is closest to that of sucrose, which shows that the advent of sucralose represents the highest achievement of high-intensity sweeteners.

FAQ

Q1.: What are your payment terms?
T/T, L/C O/A, etc.

Q2.: How long is your delivery time?
Usually, we will arrange the  shipment as soon as possible after an  order is placed

Q3.: How about packaging?
Usually, we provide 25 kg/bag or carton packaging. Of course, if you have special requirements, we will according to your requirements.

Q4.: What is the validity period of the product?
According to the products you ordered.

Q5.: What documents do you provide?
Usually, we provide commercial invoices, packing lists, bills of lading, COA, health certificates, and certificates of origin. If your market has any special requirements, please let us know.