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Sucralose

KASEL Chemicals

Synonyms: 1',4,6'-Trichlorogalactosucrose, Trichlorosucrose

sucralose  

Sucralose is made from sugar and tastes like sugar. Sucralose is approximately 600 times sweeter than sugar, so only very small amounts are needed to sweeten foods and drinks.
It is stable under heat and over a broad range of pH conditions. Therefore, it 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.
Sucralose does not cause dental problems. Studies prove that sucralose is not used as a food source by
oral bacteria that cause tooth decay.
Sucralose is made by a multi-step process that starts with ordinary table sugar (sucrose) and replaces
three hydrogen-oxygen groups on the sugar molecule with three chlorine atoms. This results in a stable
sweetener that tastes like sugar, but is calorie-free.
After being discovered, sucralose was put through a conclusive safety testing program over a 20-year period.
Today sucralose is permitted for use as a sweetener in more than 80 countries.

General information

sucralose struckture

Chemical formula:  C12H19Cl3O8
Rel. mol. weight:  397.64
CAS No.:   56038-13-2
EINECS No.:  259-952-2
Melting point  125 °C, 398 K, 257 °F
Solubility in water   283 g/L (20 °C)

  

 

Applications
Because of its stability, food manufacturers can use sucralose to create a number of great-tasting new foods
and beverages in categories such as canned fruit, low-calorie fruit drinks, baked goods, and sauces and syrups.
Sucralose also can be used as a sweetener in nutritional supplements, medical foods, and vitamin/mineral supplements.

Specification
(Here you can download Specification as PDF-Files.)

MSDS
(Here you can download MSDS as PDF-Files.)

 

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