Sucralose
Sucralose is widely used in processed foods such as beverages, chewing gum, dairy products, dried fruits, jelly puddings, bread, pastries, cookies, ice cream and jams.
Sucralose, as a synthetic sweetener, activates the T1R2/T1R3 sweet taste receptors on intestinal endocrine cells, triggering the secretion of glucagon-like peptide-1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GLP).
Sucralose is a new sweetener approved for use in China. It is permitted for use in pickles, compound seasonings, blended wines, beverages, ice cream, popsicles, pastries, fruit canned goods, biscuits and bread, with a maximum usage of 2.5g/kg; in candied fruits and modified chewing gum, the maximum usage is 1.5g/kg; and it can also be used as a table-top sweetener, with a maximum usage of 0.05g per package or piece.
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