Sucralose

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.

Test	Requirement	Result
Identification	In HPLC, retained time of main peak complies to reference object	In HPLC, retained time of main peak complies to reference object
Appearance	White crystalline powder	Conform
Assay Content         %	98.0～102.0%	99.66
Loss on Drying       %	≤2	0.12
Specific Rotation,º	+84.0 º～+87.5 º	+86.1º
Ignited Residue,%	≤0.7	0.11
Hydrolysis products (Chlorinated monosaccharides ) ,%	≤0.1	Complies
Methanol,%	≤0.1%	≤0.1%
Heavy Metals,mg/kg	≤10	≤10
Arsenic(As),mg/kg	≤3	≤3
Lead,mg/kg %	≤1	≤1
Fe   mg/kg	≤10	≤10
Related substances (Other chlorinated disaccharides) s,%	≤0.5	<0.5
Triphenylphosphine Oxide	150mg/kg  max.	150mg/kg  max.
PH(10% aqueous solution)	5.0-7.0	6.20
Storage condition	Keep in cool and dry place. Protect from light and keep container closed. Avoid contamination from other special smell.

 

Test	Requirement	Result
Total Plate Count   cfu/g	≤250	<10
Coliforms-MPN    MPN/g	≤3	None
Yeast and Moulds   cfu/g	≤50	<10
E.Coli	Negative	None
Salmonella	Negative	None

 

Sieve	Percent
60mesh	≥95%

 

Application

1. Used in carbonated drinks and still beverages
2. Used for jams, jelly, milk prodcts, syrup,confections
3. Used for baked goods, desserts
4.Used for ice cream, cake, udding, wine, fruit can, etc.

Packing

25KG/DRUM