Sucralose has high stability and is very stable to light, heat and pH. Soluble in water, methanol and ethanol, slightly soluble in ether. The pH value of 10% aqueous solution is 5~8. 1976, a new sweetener was developed and patented by Taylor Company and University of London, and put into the market in 1988.
Sucralose is the only functional sweetener with sucrose as raw material. The original brand name is Splenda, which can reach about 600 times (400~800 times) the sweetness of sucrose. Sucralose has the characteristics of no energy, high sweetness, pure sweetness and high safety, and it is also one of the most ideal sweeteners. The crystal will not change chemically for about 4 years, and the sweetness will not change at high temperature.
Matters needing attention in purchasing sucralose
1, product quality certification: select reputable manufacturers or brands to ensure compliance with local food safety standards and regulations. Check whether there are relevant quality certification marks or numbers on the product packaging.
2. Product purity: Sucralose should be of high purity without impurities. Check the ingredient list on the product package to ensure that there are no other additives or chemicals.
3, packaging integrity: check whether the product packaging is intact, no obvious damage or leakage. Avoid buying products with poor sealing.
4. Production date and shelf life: check the production date and shelf life on the product packaging to ensure that the product is within the fresh validity period. Choose products with long shelf life to ensure long service life.
5. Storage conditions: Understand the suitable storage conditions of sucralose. Generally speaking, it should be kept in a dry, cool and dark environment, away from humidity and high temperature.
Refer to the above content: Baidu Encyclopedia-Sucralose