Product Description
Sucralose, commonly known as sucralose, is a high-power sweetener with a molecular formula of C12H19Cl3O8. High stability, stable to light, heat and pH. Very soluble in water, methanol and ethanol, slightly soluble in ether. The pH of 10% aqueous solution is 5~8. [1] In 1976, a new type of sweetener jointly developed and patented by the British Taylor Company and the University of London, and put into the market in 1988, is the only functional sweetener with sucrose as raw material, the original trademark The name is Splenda, which can reach about 600 times (400~800 times) the sweetness of sucrose. Sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety, etc. It is also one of the most ideal sweeteners.
Application
Sucralose has high stability. In food processing, it should be added in any process in combination with the actual needs of the factory. Not only is it more convenient to use, but the overall effect is better. For the content analysis of sucralose, high-pressure liquid chromatography should be adopted to visually measure 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. [4]
drinks
The application of sucralose in beverages is relatively common. Generally speaking, the amount of sucrose added in beverages is usually concentrated at 8% to 10%. If it is based on the sweetness ratio of sucralose and sucrose, it is necessary to add 0.013% to 0.016%. Sucralose, that is to say, in 1000kg of beverage, at most 130-160g of sucralose can be added to ensure that the beverage has a good sweetness. In addition, the application of sucralose in alcohol or alcoholic beverages has a good effect. Adding a small amount of sucralose can improve the taste of alcoholic beverages, which can effectively cover up the original sourness of alcoholic beverages and improve the taste of alcoholic beverages. , so that the body of the wine is coordinated and there is no peculiar smell. The application of sucralose in nutritional drinks is a relatively new practice, which can mask the bitterness and astringency of vitamins and functional substances. The application of sucralose in lactic acid bacteria and fermented milk will not be decomposed by it, nor will it have adverse effects on the fermentation process, and the overall effect is better. [4]
Because sucralose has good stability, it will not react with other substances, nor will it affect the transparency, color and fragrance of beverages. In addition, sucralose has the properties of heat sterilization and long-term storage, and there will be no problems such as degradation or dechlorination. Therefore, the application of sucralose as a sweetener in beverage production can satisfy the use and distribution management. [4]
baked goods
Because 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 will be no loss of measurability. Cakes and candies are more common. When the pH is 3, the preservation rate of sucralose is only 2% if the food with sucralose is stored for 1 year. When the pH is higher than 3, there will be almost no loss of sucralose, and it will not participate in the fermentation reaction, and will not affect the growth of yeast substances. It is also based on this that the application of sucralose in low-pH foods such as fermented lactic acid and yogurt can give full play to the advantages of sucralose and improve the taste of food. [4]
It should be noted that since sucralose itself does not contain calories, it is difficult to absorb high-efficiency sweeteners, so it will not directly lead to problems such as obesity. Applying it to sugar-filled foods such as moon cakes and desserts can reduce the calories in the food while ensuring the taste. [4]
Candied food
Apply sucralose to candied foods, and the added amount is controlled at 0.15g/kg. The main reason is that sucralose has good permeability, which can avoid other reactions while ensuring sweetness. In addition, it is necessary to effectively control sucralose in combination with the "Hygienic Standards for the Use of Food Additives", and the maximum addition amount is 0.15-1.25g/kg. It is applied in modified chewing gum, and the addition amount is 1.5g/kg. The specific standards are as follows: the added amount of sucralose in cakes is less than 1.8g/kg, the amount of gummy sugar added is less than 2.6g/kg, and the amount of added coffee and black tea is less than 12.0g/kg.
Some scholars have studied the differences between sucralose and sucrose, aspartame, saccharin, and acesulfame potassium in terms of sweetness, bitter aftertaste, sour taste, sense of volume, sweet aftertaste and non-sweet aftertaste, and found that sucralose The taste is closest to sucrose, which shows that the advent of sucralose represents the highest achievement of high-intensity sweeteners. In some food production applications, aspartame tastes good, but it is easy to decompose and unstable; the safety of cyclamate and saccharin is controversial to a certain extent, and it is easy to produce bitter taste; the so-called "protein sugar" has different ingredients, Poor safety, easy to cause saccharin and cyclamate to exceed the standard; sugar alcohol sweeteners are low in sweetness, high in use cost, and dissolve more heat than sucrose. Although it is easy to produce a refreshing feeling, the taste is different from the sweetness of sucrose. The sweetness of sucralose is very close to sucrose, it is very stable to heat, acid and alkali, and has high safety. Its advantages mainly include: high sweetness, which is 400-800 times that of sucrose; safe and non-toxic, will not cause side effects on the human body, and has passed the certification of the US FDA; low calorie, can be used for people who cannot eat nutritional sweeteners , such as obesity, diabetes, etc. [3]
At the same time, it will not cause dental caries and is beneficial to dental health; it has good stability and can be stored for a long time, and the sweetness will not be damaged during high-temperature food processing; the sweetness is pure, similar to the sweetness of sucrose, not like some other strong Sweeteners will produce a bitter aftertaste and peculiar smell; the price is cheap, 1/3 to 1/2 of the price of sucrose under the same sweetness.
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