What is sucralose?

Sucrose is a white powder product, which has the characteristics of odorless, non-hygroscopic, low calorific value, sweet quality and good thermal stability. It is also the only calorie-free sweetener with high sweetness made of sucrose and sucrose derivatives. Sucrose, also known as sucralose, was developed by British Taylor Company and American Johnson & Johnson Company.

1976, a new sweetener was jointly developed and patented by Taylor Company and University of London, and put into the market in 1988. It is the only functional sweetener with sucrose as raw material. The original brand name is Splenda, and the sweetness of sucrose can reach about 600 times (400~800 times).

Sucralose has the characteristics of no energy, high sweetness, pure sweetness and high safety, and it is also one of the most ideal sweeteners. Does not react with protein, pectin and other ingredients in food, and the sweetness is more stable during baking. It is the most stable of all powerful sweeteners.

Because the apparent tension of sucralose aqueous solution is almost negligible, it will not produce a lot of foam when used in carbonated drinks, especially for high-speed canning and bottling production lines.