Sucralose is commonly known as sucralose, and its molecular formula is C 12H 19Cl3O8. Its sweetness is about 600 times that of sugar, and it has no heat and low energy. Sucralose has high stability, is stable to light, heat and pH, and is easily soluble in water, methanol and ethanol, and slightly soluble in ether. The pH value of 10% aqueous solution is between 5 and 8.
Sucralose is a new sweetener developed and patented by Taylor Company and University of London on 1976, and put into the market on 1988. Sucralose is the only functional sweetener with sucrose as raw material. At present, it is widely used in various foods and medicines all over the world, such as candy, chocolate, drinks, chewing gum, pills and so on.
However, there is some controversy about sucralose. Although the EU has approved its use as a food additive, some countries and regions still prohibit its use. Therefore, when using sucralose, we should pay attention to the right amount and choose according to our physical condition and needs.
Extraction method of sucralose:
1, sugar conversion
Dissolve pure sugar such as glucose or sucrose in water, and add reducing agent such as ferrous chloride to convert sugar into sucralose. The hydroxyl group (OH) in sugar molecules reacts with chlorine atoms. This reaction needs to be carried out at a certain temperature and pH value, and the reaction time and the ratio of reactants should be controlled to ensure the extraction of high purity sucralose.
Step 2 precipitate
Adding precipitant such as calcium sulfate to crystallize sucralose to form precipitate.
Step 3: Filter.
Filter the precipitate to separate sucralose from impurities.
4. Crude purification
Sucralose is dissolved in ethanol and other solvents, and is purified by heating, filtering and cooling.
Step 5 purify
Through some specific chemical methods, such as alkali cleaning and oxidation cleaning, the crude purified product is further purified.
The above contents refer to Baidu Encyclopedia-Sucralose.