Pure Sucralose Powder

Pure sucralose powder has the following benefits:

(1) The chemical stability of the aqueous solution is good, the sweetness does not change at high temperature, and it does not chemically react with the main components such as protein pectin in the food, and the sweetness is more stable in the baking process.

(2) It has no toxic and side effects, is hardly absorbed in the human body, and has zero calorie value. It is a sweet substitute for diabetics.

(3) Pure sweetness, no unpleasant bitter aftertaste and other strange tastes like sucrose, it is not used by dental caries bacteria, so it will not cause dental caries.

Pure sucralose powder is commonly used in beverages. Generally speaking, the amount of sucralose added in beverages is usually concentrated at 8% to 10%. If the sweetness ratio of sucralose and sucralose is used, 0.013% to 0.016% of sucralose needs to be added. Sucralose, that is to say, in a 1000kg beverage, at most 130-160g of sucralose can be added to ensure that the beverage has better sweetness. In addition, the application of sucralose in alcohol or alcoholic beverages has good effects. Adding a small amount of sucralose can improve the taste of alcoholic beverages, effectively mask the original sourness of alcohol, and improve the taste of alcohol. , so that the wine body is harmonious and there is no odor. The application of sucralose in nutritional beverages 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 good.

Because sucralose has the advantages of high temperature resistance and low calorific value, it is widely used in baked goods. The sweetness of sucralose products heated at high temperature will not change, and there is no loss of measurability. Adding sucralose to baking Pastries and candies are more common. When the pH is 3, the sucralose-added food is stored for 1 year, and the preservation rate of sucralose is only 2% lost. When the pH is higher than 3, there is almost no loss of sucralose, and it will not participate in the fermentation reaction and will not affect the growth of yeasts. It is also based on this that the application of sucralose in fermented lactic acid and yoghurt foods with low pH can give full play to the advantages of sucralose and improve the taste of food.