Sucralose is a zero-calorie sugar substitute artificial sweetener. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions and 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.
1.Sweetness is higher than sugar 600-650 times .
2.Taste is pure, without any smell or bitter taste, sweet taste characteristic curves almost overlap with sugar, which is unmatched by any other sweeteners.
3.Safety, there is no toxicological aspects of security questions.
4.The calorific value is very low,does not cause obesity, can be used by diabetes, cardiovascular and cerebrovascular disease patients and the elderly.
5.Do not cause blood sugar fluctuations for diabetics.
6.It has solubility and stability, good acid and alkali resistance, high temperature resistance, long shelf life.
1>.Dairy products such as milk.
2>.fruit juice or Soft drinks.
3>.Baked goods like bread or Biscuits.
4>.Jell,Jam, canned fruit.
5>.Candy,chewing gum，sweet food.
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