Related Attributes
Product details
Sucralose is a zero-calorie artificial sweetener made through a multi-step process that starts with ordinary sugar (sucrose). In this process, three hydrogen-oxygen groups are selectively replaced with chlorine atoms. This modification makes sucralose incredibly sweet—about 600 times sweeter than table sugar—and prevents the body from recognizing it as a carbohydrate, meaning it is not metabolized for energy. The result is a stable, powdered sweetener that delivers pure sweetness without the bitterness or aftertaste associated with some earlier sugar substitutes.
Sucralose has been widely used in beverages, tabletop sweeteners, ice cream, baked goods, chewing gum, coffee, dairy products, sweet snacks, fruit juices, gelatinized foods, puddings, sweetened sauces, syrups, sauces, pharmaceuticals, cosmetics and other industries. The United States, Canada and other countries have replaced sucrose and other sweeteners in a variety of foods.
Sucralose does not damage teeth, unlike sucrose, fructose and maltose that can cause disease, and unlike other nutritive sweeteners that are low in sweetness and high in price. Sucralose can be consumed by people with obesity, cardiovascular disease and diabetes.
Zero Calories & Blood Sugar Impact: Sucralose is not recognized by the body as sugar or a carbohydrate. It passes through the system largely unabsorbed, making it an ideal sweetener for diabetics and those managing carbohydrate intake or ketogenic diets.
Exceptional Stability: Unlike many natural sweeteners, sucralose powder is highly heat-stable. It remains sweet and intact under high temperatures, making it perfect for baking, canning, and pasteurization without losing potency or developing off-flavors.
Intense Sweetness & Cost-Effectiveness: Because it is hundreds of times sweeter than sugar, only minuscule amounts are needed. This high potency makes sucralose powder extremely cost-effective for both home use and large-scale industrial food production.
Tooth-Friendly: Sucralose is non-cariogenic, meaning it does not contribute to tooth decay, as oral bacteria do not ferment it.
Clean, Sweet Taste: It offers a sugar-like taste profile with no metallic or bitter aftertaste, making it highly acceptable to consumers looking to reduce sugar without compromising on flavor.
Because it is so potent, measuring correctly is crucial.
Conversion: As a general rule, one teaspoon of sucralose powder replaces approximately one cup of sugar. Always refer to the specific brand’s conversion chart, as concentrations can vary.
In Baking: For best results in baked goods, you may need to adjust recipes. Since sucralose adds sweetness but not bulk or moisture like sugar, combining it with a bulking agent like maltodextrin, erythritol, or applesauce can improve texture and volume.
Characteristic of Sucralose powder.
Sucralose is the product of the highest level of development and research of high sweetness sweeteners in the world at present, with excellent performance.
Sucralose is a white powder product, very soluble in water (solubility 28.2g, 20℃), sweetness is 600 times of sucrose, and the sweetness is pure, and the sweetness characteristic curve almost overlaps with sucrose. Sucralose is a non-nutritive powerful sweetener, almost not absorbed in the human body, and the caloric value is zero.
Sucralose is stable in nature, and its crystallized products are stable even when stored for 4 years at 20°C under dry conditions. In aqueous solution, in the pH range of soft drinks (pH 3-5) and at normal temperatures, sucralose is the most stable of all the powerful sweeteners and can be stored for more than a year without any change.
Product Method of Bulk Sucralose powder.
6-position group protection method This method was developed by Tate-Lyle. Firstly, a strain of Bacillus genus was utilized to ferment glucose at 30℃ to generate glucose-6-acetic acid, and the maximum concentration of glucose-6-acetic acid could reach 15g/L, and the yield could reach 85% of the theoretical yield.
Glucose-6-acetic acid was then purified by a combination of methanol extraction and silica gel column chromatographic separation, and the purification yield was 80%-85%. Under the action of β-fructosyltransferase produced by Bacillus subtilis, glucose-6-acetic acid mixed with sucrose reacted to produce sucrose-6-acetic acid, and the concentration of sucrose-6-acetic acid could be up to 120 g/L, and the yield of this step was 58%.
Sucrose-6-acetic acid with 70% purity can be separated by chromatography. Sucrose-6-acetic acid was reacted with Vilsmeier's reagent made from phosphorus pentachloride and DMF to obtain 4,1',6',-trichloro-4,1',6'-trideoxygalactosucrose pentaacetic acid, and the yield of this step was 39%. Sucralose pentaacetic acid was obtained by removing the acetic acid group, and the yield of deacetic acid was 90%. The fermentation cost of glucose-6-acetic acid in this method is higher, and the purification of sucrose-6-acetic acid is more difficult, and the total yield is about 20%.
The synthetic route is as follows: synthesized from cotton seed sugar This method was also developed by Tate-Lyle. Cotton seed sugar beet and cotton seed and other plants, there is no large commercial supply, can be synthesized from a saturated solution of galactose and sucrose at 30 ℃, shovel galactosidase, the product concentration of up to 7.5 g / L.
Cotton seed sugar is chlorinated with thionyl chloride in the presence of triphenylphosphine to produce 4,1',6',6''-tetrachloro-4,1',6',6' '-tetradeoxygalactopyranose cotton candy heptanoacetic acid. The latter deacetic acid gives 4,1',6',6''-tetrachloro-4,1',6',6'' -tetradeoxygalactopyranose cotton candy (TCR), the yield of generating TCR was 32.6% in terms of cotton candy.TCR was hydrolyzed under the action of 30℃ and α-galactosidase for 24h to generate sucralose, the hydrolysis yield was 80%~90%. The total $ yield was 26% to 29%. Monoester method This method was proposed by KhanRA and MuytiKS in 1982.
Using the reaction principle of alcohol-acid esterification, an attempt is made to shield one of the hydroxyl groups in the sucrose molecule, and by controlling the conditions, as high a monoester content as possible is obtained. The product is then isolated, chlorinated, de-esterified and purified. This method is more difficult to control the esterification position and degree, the yield is only 5% to 7%.
FAQ: Sucralose Powder
Q1: Is sucralose powder safe?
A: Yes. Sucralose has been approved as safe by regulatory agencies worldwide, including the U.S. FDA and the European Food Safety Authority (EFSA), after extensive review of over 100 safety studies.
Q2: Does sucralose affect blood sugar or insulin levels?
A: No. Sucralose is not recognized by the body as a carbohydrate and is not metabolized for energy. It has no effect on blood glucose or insulin levels, making it suitable for diabetics.
Q3: Can I use sucralose powder for baking and cooking?
A: Absolutely. One of sucralose’s key advantages is its exceptional heat stability. It remains sweet and stable even at high temperatures, making it an excellent choice for baking, canning, and cooking.
Q4: Why does my sucralose powder contain maltodextrin?
A: Pure sucralose is incredibly potent. Maltodextrin (a carbohydrate derived from starch) is often added as a bulking agent to make measuring and dispensing easier for home use, similar to how table sugar is portioned.
Q5: Is sucralose natural?
A: Sucralose is derived from a natural source—sugar—but is processed to create its final form. It is classified as an artificial sweetener, though its starting point is natural sucrose.
Производитель высокочистой пищевой порошковой сукралозы
Fabricant de poudre de sucralose alimentaire de haute pureté
Hersteller von hochreinem Lebensmittel-Sucralosepulver
Fabricante de polvo de sucralosa alimentaria de alta pureza
Fabricante de pó de sucralose alimentar de alta pureza
WHY CHOOES US?
OUR CERTIFICATE
CUSTOM PROCESS
OUR PACKAGE
OUR EXHIBITION
OUR FACTORY
Shipping
Pharmaceutical Intermediate manufacturers
©2022 Xi'an Henrikang Biotech Co., Ltd.,
Home
E-mail
Booking