High Quality Food Grade Sweetener Sucralose CAS 56038-13-2

• Customization: Available
• CAS No.: 56038-13-2
• Formula: C12h19cl3o8
• Model NO.: py0877
• EINECS: 259-952-2
• Color: White
• Appearance: Powder
• Grade: Food Grade
• MOQ: 1kg
• Package: Carton
• Shipping: FedEx
• Transport Package: 25kg/Drum
• Specification: 99%
• Trademark: puya
• Origin: China
• Production Capacity: 10ton/Year

Product Description

Food Grade Sweetener Sucralose CAS 56038-13-2
Sucralose is a white powdery product that is easily soluble in water, ethanol and meth/anol. It is the only functional sweetener produced with sucrose as raw material at present. Its sweetness is 600 times that of sucrose, and its sweet taste is pure and very similar to that of sucrose without any bitter aftertaste. No heat, no caries, good stability, especially in aqueous solution. After a long time of toxicological test proved that its safety is very high, it is currently the best functional sweetener, has been approved by the United States, Canada, Australia, Russia, China and other more than 30 countries. At present, sucralose has been widely used in beverages.

Sucralose is a white crystalline powder, non-caloric, high intensity sweetener made from sugar, 600 -650 times sweeter than sugar. Sucralose has been approved for using in foods and beverages by FAO/WHO in more than 40 countries including Canada, Australia and China.

Sucralose is heat stable in cooking and baking and works well in a broad range of food and beverage systems including low-pH environments and in the presence of live cultures.

Food and beverages formulated with sucralose elicit a lower blood glucose response thansimilar products with sugar.

Unlike sucrose and glucose, sucralose has the added benefit of maintaining tooth mineralization and is non-cariogenic.

COA

items	Specification	items	Specification
Appearance	White or almost white crystalline powder	Lead	≤1ppm
Assay	98.0~102.0%	Related Substances	≤0.5%
Specific Rotation	+84.0~+87.5°	hydrolysis products	≤0.1%
PH(10% aqueous solution)	5.0~7.0	Total Aerobic count	≤250cfu/g
Moisture	≤2.0%	Yeast & Moulds	≤50cfu/g
methanol	≤0.1%	Coliforms	Negative
ignited residue	≤0.7%	E.Coli	Negative
arsenic(As)	≤3ppm	S.aureus	Negative
Heavy metals	≤10ppm	Salmonella	Negative

Advantages

• Sucralose has a sugar-like taste, good water solubility and excellent stability in a wide range of processed foods and beverages.

 

• When combined with some other intense sweeteners, it has asynergistic sweetening effect. Like sugar, sucralose will hydrolyse in solution, but unlike sugar ithiydrolyses only over an extended period of time under extreme conditions of acidity andtemperature.

 

• Sucralose does not promote tooth decay.

Application
Sucralose is appropriate for a wide range of applications, including:

• Breakfast cereals

• Canned fruit, jams, jellies,pie fillings

• Chilled and frozen desserts

• Condiments, relishes, dressings

• Gelatin desserts, puddings

• Gum, breath mints, candies,cough drops

• Ready-to-eat/frozen baked goods

• Sauces, toppings

• Soft drinks, flavoured milk, nutritional beverages

• Yogurt, ice cream