Sucralose:
Chemical Name:4,1'6'-trichloro-4, 1'6'-trideoxy-Pentagalactosucrose
Molecular Formula:C12H19Cl3O8
Molecular Weight: 397.64
Structural Formula:

Sucralose Advantage:

Sucralose is 600-650 times sweeter than sugar and 3 times sweeter than Aspartame.It is the only sweetener made of sucrose with pure taste;
Fine taste. Sucralose tastes almost the same as Sugar.
High safety. Sucralose has been proved totally safe to human body.
High stability. Sucralose is resistant to acid and high temperature, and suitable for all kinds of foods including health-care foods and medicine.
High solubility. Sucralose is readily soluble in water.
Health-care function. The caloric and energy value of Sucralose is zero. It will not be absorbed by human body and cause decayed teeth. It is suitable to all populations including patients suffering diabetes, obesity, cardiovascular diseases.

Granular Sucralose

Powdery Sucralose

Liquid Sucralose

Sweetening properties:

Sucralose is a white to almost white crystalline powder product, almost odourless, non-hygroscopic; high sweetness and pure sweetness, taste like sugar, sweetness curve almost overlap with sucrose, without any bitter taste and other strange taste. Sucralose does not cause dental caries, is almost not absorbed in the body, has zero calorific value, and can be used as fertiliser.
The calorie value is zero, which can be consumed by obese, cardiovascular disease and diabetic patients, and it is easy to be accepted and loved by consumers. It is the most perfect and competitive new-generation non-calorie sweetener developed by human beings so far, and it represents the highest level of the development of the sweetener.

Product stability:

Sucralose is very soluble in water, very soluble in water, ethanol and methanol, slightly soluble in ethyl acetate, with a solubility in water of 28.2 g/100 mL at 20°C. However, it has a low solubility in fats, and is virtually insoluble in corn oil. In multiple material systems containing oils or fats where emulsifiers are used, sucralose will enter the aqueous phase, similar to sucrose in this respect. The surface tension of sucralose in a 0.1% aqueous solution at 20°C is only 71.8 mN/m, which is almost negligible due to the low tension on water. If the surface tension in carbonated beverages is large, it will cause a lot of foam. Sucralose has a small surface tension, so it can be well used in the production of carbonated beverages, and it is suitable for high-speed bottling and filling production lines.
Sucralose has good solubility and stability in ethanol, which is suitable to be added in the production of ethanol beverages.
The stability of the crystalline sucralose product is sufficient for storage and transport and for use in dry mixes, and the crystalline product can be stored for up to 4 years at 20°C under dry conditions. Of course, the stability of the dry product depends on temperature and time, the storage time is shortened at higher temperatures and the first change in sucralose at very high temperatures is a darkening of the colour, so storage conditions need to be strictly adhered to when storing the product.

Stability of aqueous sucralose solutions

Safety of sucralose:

Sucralose was first discovered by Tate & Lyle in the UK in 1976, and was developed in conjunction with another company in the USA in the 1980's. Sucralose is a derivative of sucrose, a purely natural product. Sucralose is a derivative of sucrose, a purely natural product, and is extremely safe; it has undergone rigorous and extensive safety evaluations over the past 20 years, and the safety data from more than 140 scientific studies have demonstrated that it is safe and reliable to consume, and that it is not teratogenic, mutagenic, prohibitively toxic, carcinogenic, or neurotoxic, and does not have any effect on blood glucose levels or insulin secretion in animals.

In the mid-1980s, an international panel of 16 renowned experts was organised to provide an authoritative assessment of the safety of sucralose. These 16 experts were from the fields of toxicology, oncogenetics clinical toxicology, genotoxicology, metabolism, biochemistry, genotoxicology, physiology, nutrition, haematology, paediatrics, toxicological evaluation, neurotoxicology and immunology. They specifically discussed and considered the toxicological data provided and concluded that "sucralose is safe for a wide range of uses".

Sucralose​ Areas of application:

1,Pharmaceuticals:Sucralose can be used in pharmaceutical products as a pharmaceutical excipient and is currently approved for use in pharmaceutical products in many countries such as the United States, Europe, Japan and India.

Food applications:

Sucralose is pasteurised or ultra-high-temperature instantly sterilised without loss of sweetness, and ultra-high-temperature instantly sterilised products have no loss of sweetness over the shelf life of the product at room temperature.

Beverage:

Sucralose has its most established and widespread use in beverages. In acidic beverages, sucralose exhibits a better sweetness and the acidity does not cause sucralose to break down. Sucralose has a 98 per cent shelf life after one year at a PH value of 3.

Condiments:

As nutraceuticals contain special potent ingredients that often lead to unpleasant taste and odour, sucralose can effectively mask the off-flavour and provide a refreshing sweetness to the product.

Oral Products:

At present, many manufacturers in the market apply sucralose to replace part of the sucrose in soy sauce, vinegar, salad dressing, ketchup, soya bean paste, oyster sauce, etc., and the products have a good taste and there is no obvious change in sweetness during the shelf-life.

Healthcare Product:

Oral products are mainly toothpastes, mouthwashes, oral cleansers and oral sprays. Sucralose is soluble in ethanol and is therefore well suited for use in oral cleansing products containing ethanol.