I. Introduction
Sucralose (Sucralose or TGS CNS: 19.016; INS: 955), also known as Sucralose, sucrose extract or 4, 1, 6, -trichloro-4, 1, 6, -trideoxy galactose sucrose, English name: Sucralose. Sucralose is prepared by chlorination of sucrose as raw material. The molecular formula is C12H19C13O8 and the relative molecular mass is 397.64[1].
CAS number: 56038-13-2
Molecular formula: C12H19Cl3O8
Molecular weight: 397.64
Chemical name: 4,1 ', 6', -trichloro-4, 1', 6', -trideoxygalactose sucrose.
Ii. Character
Sucralose is called sucralose, the use of sucrose to produce non-caloric high-times sweetener substances, with odorless and non-hygroscopic characteristics, the substance has high thermal stability, easily soluble in water, soluble in ethanol and methanol and other organic solvents. At room temperature of 28℃, the solubility is 28.2g. High stability in light environment, heat environment and pH value changes. The aqueous solution of sucralose is clear and transparent, the aqueous pH is 5, the stability is high, and the chemical changes will not occur when stored for more than 1 year. The crystals do not show chemical changes after about 4 years of storage, and high temperature conditions do not change the sweetness
Iii. Use
China's "Health Standard for Food Additives" (GB2760-2014) stipulates that sucralose can be used as table sweetener, the amount of use is 0.05g/ packet, tablet; Frozen drinks (except edible ice), canned fruits, pickled vegetables, canned grains, baked foods, used in juice (flavor) drinks, compound seasonings, prepared wine, sauce and sauce products, vinegar, soy sauce, the amount of use is 0.25g/kg; Used in milk preparation, flavor fermented milk, processing of edible fungi and algae, the amount of 0.3g/kg; For spices (such as mustard sauce, green mustard sauce), the amount of 0.4g/kg; For jam, jelly food, the amount of 0.45g/kg; For fermented wine, the amount of use is 0.65g/kg; For mixing milk powder and cream powder, the amount of 1g/kg; For mayonnaise, salad dressing, the amount of 1.25g/kg; For use in, preserves, sweets, the amount of use is 1.5g/kg