Sucralose Powder 99%

Sucralose 

It is a zero-calorie sugar substitute artificial sweetener. In the European Union, it is also known under
the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar),
twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame,
it is stable under heat and over a broad range of pH conditions and can be used in baking or in products that require a longer shelf life.
The commercial success of sucralose-based products stems from its favorable comparison to other low calorie sweeteners in terms of taste, stability, and safety. 

English Name: Sucralose
CAS number 56038-13-2
Molecular weight 397.634
Density 1.7±0.1 g/cm3
Boiling point 669.4±55.0 °C at 760 mmHg
Molecular formula C12H19Cl3O8
Melting point of 125.5ºC
Flash point 358.7±31.5 °C

Application

1. Used in carbonated drinks and still beverages      

2. Used for jams, jelly, milk products, syrup, confections    

3. Used for baked goods, desserts    

4.Used for ice cream, cake, pudding, wine, fruit can, etc.     

Sucralose is a sucralose that is a white to near-white crystalline powder, almost odorless, and non-hygroscopic.
The sweetness is similar to that of sucrose and is 600 times sweeter.
Highly soluble in water, ethanol and methanol, slightly soluble in ether.
10% aqueous solution pH 5 ~ 8. Sucrose as raw material,
with halogen (chlorine) to selectively replace a certain position of its hydroxyl group made,
used as a non-nutritional sweetener. Limit (g/kg) :
table sweetener,
0.05g/packet, tablet; Juice (flavor) drinks, pickles, compound seasonings, prepared wine,ice cream, pastries, canned fruits, beverages,
0.25; Modified chewing gum, preserves, candy,
1.5; Solid drinks, concentrated fruit and vegetable juices, salad dressings,
1.25; Mustard sauce,
0.4; Breakfast cereal, sweet milk powder,
1.0; Flavored or fruit yogurt, 0.3; Fermented wine,
0.65; Jam,
0.45; Fruit filling,
0.25; Hot processed or dehydrated fruit