Sucralose is a white powdery product with the characteristics of odorless, non-hygroscopic, low caloric value, sweetness quality and good thermal stability. It is also the only non-caloric high-power sweetener made with sucrose. Flavor agent, also a sucrose derivative. Sucralose, also called sucralose, was jointly developed by the British company Tate & Lyle and the American company Johnson & Johnson.
A new type of sweetener jointly developed and patented by the British company Tate & Lyle and the University of London in 1976 and put on the market in 1988. It is the only functional sweetener using sucrose as raw material. The sweetener, whose original brand name is Splenda, can reach about 600 times the sweetness of sucrose (400~800 times).
Sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety, etc. It is also one of the most ideal sweeteners. It does not react chemically with protein, pectin and other ingredients in food, and its sweetness is more stable during the baking process. It is the most stable among all strong sweeteners.
Since the apparent tension of sucralose aqueous solution is almost negligible, it will not cause a lot of foam when used in carbonated beverages, and is especially suitable for high-speed canning and bottling production lines.