Sucralose

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Sucralose is a calorie-free, highly sweetening agent substance derived from sucrose. It is in the form of a white powder and possesses characteristics such as no odor and no hygroscopicity. The substance has high thermal stability and is highly soluble in water, as well as in organic solvents like ethanol and methanol. At 28℃, its solubility is 28.2g. Under various conditions such as light exposure, heat exposure, and changes in pH value, Sucralose maintains high stability.
Sucralose has been widely used in beverages, table-top sweeteners, ice cream, baked goods, chewing gum, coffee, dairy products, desserts, fruit juices, gelatin foods, puddings, sweet sauces, syrups, soy sauce, and cosmetics. In various countries such as the United States and Canada, Sucralose has replaced sucrose and other sweeteners in many foods. Sucralose does not damage teeth, unlike sucrose, fructose, and maltose, which can cause diseases, nor does it have the low sweetness and high price characteristic of other nutritive sweeteners. It is suitable for obese, cardiovascular disease, and diabetes patients to consume.

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