Frequently Asked Questions About Sucralose

Sucralose, as a functional sweetener, has gained widespread attention and application. In this article, we will address some common questions to help you better understand the characteristics and safety of sucralose.

Question 1: What is the stability of sucralose?

Sucralose exhibits excellent stability in high-temperature food processing and long-term storage. It can withstand processes such as pasteurization, high-temperature sterilization, and ultra-high-temperature instant sterilization without any detectable loss during the product's shelf life. Whether in the production of high-temperature baked goods like bread, biscuits, and pastries, or in beverages with lower pH values such as cola, sucralose maintains its sweetness unchanged.

Question 2: Which sweeteners and acidulants work best when combined with sucralose for improved taste?

When combined with acidulants, we can use tannic acid, malic acid, and other options to adjust the aftertaste of sucralose for a better taste experience. For instance, tannic acid is a commonly used choice in cola beverages. Additionally, low concentrations of malic acid can be employed to offset the aftertaste of sucralose because its acidity has a delayed and prolonged effect compared to citric acid. Furthermore, when sucralose is combined with acesulfame potassium (Ace-K), it not only enhances sweetness but also complements any shortcomings in taste.

Question 3: Is sucralose safe and free from harm to the body?

Sucralose is the only functional sweetener derived from sucrose, and it is calorie-free, offers pure sweetness, does not impact blood sugar levels, does not cause dental caries, and does not lead to obesity. Scholars worldwide have extensively assessed the safety and toxicological properties of sucralose, including acute toxicity, chronic toxicity, carcinogenicity, reproductive and developmental toxicity, neurotoxicity, genotoxicity, and clinical trials. The results consistently demonstrate that sucralose is safe and non-toxic.

In summary, sucralose is an outstanding sweetener in the food industry, known for its remarkable stability and safety. We hope these answers help you gain a better understanding of sucralose and instill confidence in its application in food production. If you have any further questions or require additional information, please feel free to contact us.