Nutritional Supplement Food Additive Sweetener Sucralose CAS NO 56038-13-2

Sucralose (TGS) is a high-intensity sweetener co-developed by Tate & Lyle and the University of London in 1976. It is the only functional sweetener derived from sucrose and has a sweetness level of up to 600 times that of sucrose. With its trade name Splenda, Sucralose is widely used in various food and beverage products due to its excellent taste, stability, and safety profile.

product details

Function

Sucralose is a non-nutritive, high-intensity sweetener with numerous benefits. It has a sweetness level of up to 600 times that of sucrose, yet it is not metabolized by the body, making it suitable for low-calorie products. Sucralose is stable under various conditions, including heat, light, and a wide pH range. Its purity of taste, close resemblance to sucrose, and excellent stability allow it to be used in a wide range of food and beverage applications. Additionally, Sucralose can help reduce the risk of obesity, diabetes, and cardiovascular diseases by replacing sugar in food products.

Specification

Test	Specifications	Result
Assay:	99.0%	99.52%
Identification	A(IR) B(Retention time of HPLC) C(By TLC)	Pass
Description:	White powder	Complies
Specific Rotation	+84.0~87.5	+86.5
PH(10% Aqueous Solution)	6-8	6.9
Pb	<10mg/kg	Complies
Lead	<1mg/kg	Complies
Arsenic	<3mg/kg	Complies
Loss on drying :	≤0.5%	0.07%
Residue on ignition:	≤0.7%	0.1%
Total Plate Count:	<250cfu/g	Complies
Yeast & Mold:	<50cfu/g	Complies
E.Coli:	Negative	Complies
S. Aureus:	Negative	Complies
Salmonella:	Negative	Complies
Conclusion:	Conform to the standard

Application

Sucralose is a widely used high-intensity sweetener with numerous applications. Its exceptional sweetness level, stability, and safety profile make it an ideal choice for various food and beverage products. From soft drinks and desserts to pharmaceuticals and dietary supplements, Sucralose is a versatile sweetener that can enhance flavor without adding calories. It's also a popular choice for diabetics and individuals with sugar restrictions due to its zero-calorie and non-metabolizing properties.