Sucralose is a non-caloric and non-nutritive high-power sweetener made from sucrose, no odor and no hygroscopic.
Sucralose has high sweetness (400 ~ 800 times that of sucrose), and pure sweetness. It is very close to sucrose in terms of the presenting speed of sweetness, the feeling intensity of maximum sweetness, the duration of sweetness and the aftertaste. Sucralose is stable and its crystallized product can be stored at 20℃ dry condition for 4 years. It is the most stable of all powerful sweeteners in aqueous solution, within the pH range of soft drinks, and at normal temperatures. It can be stored for more than a year without any change.
Sucralose is a derivative of sucrose, a natural product. The relative sweetness of sucrose varies with the concentration of the solution. It has a dilution effect on sour and salty taste, a cover effect on astringency, bitterness, wine and other tastes, and a synergistic effect on pungent and milk taste.
Sucralose in the human body does not participate in metabolism. It is not absorbed by the human body, Noncaloric. It is an ideal sweet substitute for diabetics. Sucralose can be used as a universal sweetener in all foods, and does not affect the concentration of glucose in the blood, which can be accepted by diabetics. In addition, sucralose is not used by dental caries bacteria, can reduce the amount of acid produced by bacteria in the oral cavity and the adhesion of streptococcus cells on the tooth surface, and effectively play an anti-dental caries role. Animal research shows that sucralose is also consistently safe for long-term consumption in large doses hundreds of times higher than human levels. Long-term experiments on ordinary human volunteers have shown that sucralose does not cause irreversible effects on human health.
