Sucralose

Sucralose, commonly known as sucralose, is a kind of high sweetener, in 1976 by Britain's company with London university jointly developed and patented a new kind of sweeteners, and put into the market in 1988, is the only functional sweetener with cane sugar as raw materials, the original trademark name for Splenda, can achieve the sucrose sweetness is about 600 times.Sucralose has the characteristics of no energy, high sweetness, pure sweet taste, high safety, is one of the most ideal sweeteners.

Functional features

It has excellent performance and belongs to non - nutritive strong sweetener.The sweetness of sucralose is very high (400 ~ 800 times higher than that of sucrose), and the sweetness is pure, the presenting speed of sweetness, the intensity of maximum sweetness, the duration of sweetness and the after-taste are very close to sucrose.Sucralose is stable in nature and its crystalline products are stable in storage for 4 years at 20℃ under dry conditions.Sucralose is the most stable of all powerful sweeteners in an aqueous solution, in the pH range of soft drinks and at normal temperatures, and can be stored for more than a year without any changes.

Sucralose is a derivative of sucrose, a pure natural product. The relative sweetness of sucrose varies with the concentration of the solution.

Biological characteristics of

Sucralose does not participate in metabolism in human body, is not absorbed by human body, the calorie value is zero, is the ideal sweet substitute for diabetic.Approved by the FDA in 1998, it can be used as a general sweetener in all foods without affecting the concentration of glucose in the blood and can be accepted by diabetics.In addition, sucralose is not used by caries bacteria, can reduce the amount of acid produced by bacteria in the mouth and the adhesion of streptococcus cells on the tooth surface, effectively play an anti-caries effect.Animal studies have shown that sucralose is also safe for long-term consumption in large doses hundreds of times higher than what humans use.Long-term experiments on ordinary human volunteers have shown that sucralose does not have an irreversible effect on human health.After a long-term safety certification trial, the FDA has certified it as a GRAS (safe) additive.

Edit the approved usage at home and abroad

In 1989, the joint FAO/WHO expert committee on food additives (JECFA) confirmed the safety of sucralose.In 1991, the Canadian ministry of health and welfare also confirmed the safety of sucralose and approved its use.The United States, Japan, the European Union, Australia and New Zealand have since confirmed the safety of sucralose and approved its use.China also officially approved the use of sucralose in 1997.More than 100 countries have approved the use of sucralose as a food sweetener in food products.

Application advantage editing

Some scholars have studied the differences between sucralose and sucrose, aspartame, saccharin and aspartame in sweetness, bitter aftertaste, sour taste, volume sensation, sweet aftertaste and non-sweet aftertaste, and found that sucralose and sucrose have the closest taste sensation, which indicates that the invention of sucralose represents the highest achievement of high-sweetness sweetener.In some food applications, aspartame tastes good, but is easily broken down and unstable.The safety of cyclamate and saccharin is disputed to some extent, and it is easy to produce bitter taste.So-called "protein sugar" composition is different, safety is poor, use easy to cause saccharin and cyclamate exceed bid;Sugar alcohol sweeteners have low sweetness, high use cost, and are more soluble and heat-absorbing than sucrose. Although they are easy to produce a cool and refreshing feeling, their taste is different from that of sucrose.Sucralose, on the other hand, has a sweet taste very similar to sucrose, and is very stable to heat, acid and alkali.Its main advantages are: high sweetness, for sucrose 400 ~ 800 times;Safe and non-toxic, will not produce side effects on human body, through the United States FDA certification;Low calorie, can be used for people who cannot eat nutritional sweeteners, such as obesity, diabetes and so on.

At the same time will not cause dental caries, good dental health;Good stability, can be stored for a long time, and in the process of high temperature food processing sweet will not be damaged;Pure sweetness, similar to that of sucrose, does not produce bitter aftertaste or odor like some other powerful sweeteners.The price is cheap, 1/3 to 1/2 of the price of sugar for the same sweetness.

pplication in food processing

The stability of sucralose is relatively high. In food processing, it should be added in any process according to the actual needs of the factory. It is not only convenient to use, but also has a good overall effect.For the content analysis of sucralose, high pressure liquid chromatography should be used to visually determine the relevant data and information.The application of sucralose in food processing conforms to the trend of market demand.

drinks

Sucralose used more common in the beverage, in general, the sucrose content in the beverage are usually concentrated in 8% ~ 10%, if according to the proportion of sucralose and sucrose sweetness, you need to add 0.013% ~ 0.016% of sucralose, that is to say, in the 1000 kg of drinks, can add up to 130 ~ 160 g of sucralose, can ensure beverage has good sweetness.In addition, the application of sucralose in alcohol or alcoholic beverages has a good effect. Adding a small amount of sucralose can improve the taste of alcoholic beverages, effectively cover up the original acidity of alcohol, improve the taste of alcohol, and make the liquor body harmonious without any odor.The application of sucralose in nutritional beverages is a relatively new practice in recent years, which can mask the bitter and astringent taste of vitamins and functional substances.The application of sucralose in lactic acid bacteria and fermented milk will not be decomposed by it, nor will it have adverse effects on the fermentation process, the overall effect is better.

Because of its good stability, sucralose will not react with other substances and will not affect the transparency, color and flavor of the beverage.In addition, sucralose has the properties of heat sterilization and long-term preservation, without degradation or dechlorination.Therefore, the use of sucralose as a sweetener in beverage production can meet the requirements of use and circulation management.

Baked goods

Because sucralose has the advantage of high temperature resistance and low calorific value, it is widely used in baked goods. After high temperature heating, the sweetness of sucralose products does not change, and there is no measurable loss.At a pH of 3, only 2% of sucralose was lost after the food was added to sucralose for 1 year.When the pH is higher than 3, sucralose will hardly lose, and will not participate in the fermentation reaction, which will not affect the growth of yeast.Based on this, the application of sucralose in low ph food of fermented lactic acid and yoghurt can give full play to the advantages of sucralose and improve the taste of food.

Note that because sucralose itself does not contain calories, it is difficult to absorb efficient sweeteners, so it will not directly lead to obesity and other problems.It can be applied to moon cakes, desserts and other sugar-filled food to ensure the taste and reduce the calories in food.

Candied food

Sucralose was used in candied food, and the dosage was controlled at 0.15g/kg.The main reason is that sucralose has better permeability, ensuring sweetness while avoiding other reactions.In addition, sucralose should be effectively controlled in accordance with the "hygienic standards for the use of food additives", and the maximum dosage is 0.15 ~ 1.25g/kg.It was applied to the modified gum with the additive amount of 1.5g/kg.The specific standards are as follows: the amount of sucralose in cakes is less than 1.8g/kg, the amount of gummy sugar is less than 2.6g/kg, and the amount of coffee and black tea is less than 12.0g/kg.