Sucralose CAS  56038-13-2, commonly known as sucralose, is a high power sweetener with the molecular formula C12H19Cl3O8. High stability, stable to light, heat, and pH. Extremely soluble in water, methanol, and ethanol, slightly soluble in ether. The pH of a 10% aqueous solution is 5-8. A new type of sweetener was jointly developed and patented by the British company Thales and the University of London in 1976, and was put on the market in 1988. It is the only functional sweetener based on sucrose. The original trademark name is Splenda, which can reach a sweetness of about 600 times (400-800 times) that of sucrose. Sucralose has the characteristics of no energy, high sweetness, pure sweetness, high safety, and is also one of the most ideal sweeteners.

Chinese name: Sucralose

Foreign name: Sucralose; 4,1 ‘, 6′ – Trichlorogalactosucrose

Nickname: sucralose, sucralose

Chemical formula: C12H19Cl3O8

Molecular weight: 397.64

CAS login number: 56038-13-2

EINECS login number: 259-952-2

Melting point: 125 ℃ (decomposition)

Water solubility: extremely soluble in water

Density: 1.66 g/cm ³ (20 ℃)

Appearance: White to nearly white crystalline powder, odorless, non hygroscopic

Application: Used as a sweetener in food processing

Physical and chemical properties

Sucralose is a type of halogenated sucrose derivative, also known as “super sweet sucrose”. Its chemical name is 4,1 ‘, 6′ – trichloro-4,1 ‘, 6′ – trideoxygalactose. It is a powerful sweetener discovered by Professor Hough L in the 1970s in the UK. Its molecular formula is C12H19O8Cl3, with a molecular weight of 397.64.

Sucralose, also known as sucralose, is used to produce a calorie free, high power sweetener substance. It has characteristics such as odorless and hygroscopic properties, and has high thermal stability. It is highly soluble in water and can be dissolved in organic solvents such as ethanol and methanol. The solubility is 28.2g at room temperature of 28 ℃. High stability in light, heat, and pH changes. The aqueous solution of sucralose is clear and transparent, with a pH of 5 and high stability. It will not undergo chemical changes after being stored for more than 1 year. The crystal will not undergo chemical changes after being stored for about 4 years, and high-temperature conditions will not change its sweetness.

Application

Sucralose has high stability and needs to be added centrally in any process according to the actual needs of the factory in food processing. It is not only convenient to use, but also has a good overall effect. For the analysis of the content of sucralose, high-pressure liquid chromatography should be used to visually determine relevant data and information. The application of sucralose in food processing conforms to the market demand trend and requires product monitoring personnel to pay high attention to the dosage.

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