Sucralose

In 1976, a new type of sweetener was jointly developed and patented by the British Taylor Company and the University of London, and it was put into the market in 1988. It is the only functional sweetener with sucrose as raw material. The original brand name is Splenda , which can reach about 600 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.

Features
With excellent performance, it is a non-nutritive strong sweetener. The sweetness of sucralose is very high, and the sweetness is pure. The speed of sweetness, the intensity of the maximum sweetness, the duration of sweetness and the aftertaste are all very close to sucrose. Sucralose is stable in nature, and its crystalline product is also stable for 4 years under dry conditions at 20°C. In aqueous solution, within the pH range of soft drinks and at normal temperatures, sucralose is the most stable of all intense sweeteners and can be stored for more than a year without any change.
Sucralose is a derivative of sucrose, a pure natural product. The relative sweetness of sucrose varies with the concentration of the solution. It has a desalination effect on sour and salty tastes, and has a masking effect on astringent, bitter, wine and other tastes. , milk flavor, etc. have synergistic effect.
 
Application field
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.

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.
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 meet the use and distribution management.
 
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.
 
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.
 
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.