Sucralose

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Sucralose is a trichloro derivative of sucrose (4,1',6'-trichloro-4,1',6'-dideoxy-galactosucrose), and its physical properties are influenced by the electronegativity and steric hindrance of the chlorine atoms in the molecule, making it highly water-soluble but poorly lipid-soluble.
Sucralose has the physical properties of being non-hygroscopic, highly water-soluble, heat-resistant, and acid-resistant. These are the core reasons why it can be widely used in food processing such as beverages, baking, and dairy products.
Sucralose is non-hygroscopic (RH < 80%), and does not clog or deteriorate under normal storage conditions.
The optical stability of Sucralose: It has good stability under the pH commonly used in food (3-5) and at room temperature; under long-term strong ultraviolet irradiation or high temperature and high humidity, the color slightly darkens, but the sweetness remains basically unchanged.
Sucralose is monoclinic crystalline, and can be obtained as high-purity needle-like or prism-like crystals through recrystallization. Its sweetness is approximately 600 times that of sucrose (400-800 times, affected by concentration, temperature, and pH), and the sweetness curve is close to that of sucrose, with no obvious after-sour or after-astringent taste.

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