Sucralose is a zero-calorie sugar substitute artificial sweetener.
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>.High sweetness, 600-650 times sweetness than cane sugar
2>. No Calorie
3>.Pure tastes like sugar and without unpleasant aftertaste
4>.Without leading to tooth decay or dental plaque
5>.Good solubility and excellent stability
1. Sucralose is widely used in beverages such as beverages, chewing gum, dairy products, candied fruit, syrup, bread, pastry, ice cream, jelly, jelly, betel nut, mustard, melon seeds and pudding.
4. Used for fermented food
5. Low-sugar products for use in health food and medicine for obesity, cardiovascular disease and diabetes.
6. For the production of fruit canned food, candied fruit.
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