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Sucralose

Sweeteners are food additives used to provide sweetness. They include natural options like sucrose, artificial ones such as saccharin and aspartame, and high-intensity sweeteners like steviol glycosides. With low calories, high sweetness potency, and good stability, they are widely used in beverages, bakery, confectionery, and dairy products. Sweeteners support the development of reduced-sugar and sugar-free products, making them an ideal choice for balancing health and flavor.

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Product Details

Sucralose is a non-caloric high-intensity sweetener produced by chlorinating sucrose. It is approximately 600 times sweeter than sucrose and offers a taste profile closest to sugar, with no unpleasant aftertaste. Sucralose exhibits excellent heat and pH stability, making it suitable for various food processing applications, including beverages, baking, dairy products, confectionery, and sauces. It is one of the most popular sugar substitutes available on the market today.

Main Characteristics of Sucralose:

• Ultra-High Sweetness– Approximately 600 times sweeter than sucrose; only a very small amount is needed to achieve the desired sweetness

• Non-Caloric– Not metabolized by the body; provides zero calories, ideal for sugar-reduced or sugar-free products

• Sugar-Like Taste– Pure and natural sweetness with no bitter aftertaste or metallic residue

• Excellent Heat Stability– Heat-resistant, suitable for high-temperature processes such as baking, sterilization, and UHT treatment

• Excellent pH Stability– Remains stable across a wide pH range, suitable for acidic, neutral, and alkaline foods

• Good Solubility– Easily and rapidly soluble in water, facilitating processing and use

• Synergistic Effect– Can be blended with other sweeteners (e.g., Acesulfame K, Aspartame) to optimize the sweetness profile

• High Safety Profile– Approved for use in over 100 countries and regions worldwide, with a long history of safe use

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