PRODUCT

SUCRALOSE

Sucralose is a non- caloric, non- carcinogenic, high intensity sweetener made from sugar that is 600 times sweeter than sugar and tastes like sugar. Sucralose is a free-flowing white crystalline powder that blends easily with other dry ingredients or dissolves in aqueous solutions. It may be combined with bulking agents such as Polydextrose or Maltodextrin.
Sucralose has been approved for use in foods and beverages in more than 80 countries.

FDA approved for use in the following applications:

as a sugar substitute ('table top sweetener'),
non-alcoholic beverages
baked goods, baking mixes
coffee & tea products
confections
chewing gum
deserts
frozen dairy, milk products
fruit & water ices
puddings
gelatins
jams, jellies
fillings
processed fruits
sauces

FCCV, USP28 / NF23,EC

Typical Specifications

ITEM	SPECIFICATIONS
Assay (C12H19Cl3O8)	98.0~102.0%
Specific rotation [a]D20º	+84.0~+87.5
Heavy metals(as Pb)	=10mg/kg
Lead	=10mg/kg
Arsenic(as As)	=3 mg/kg
Other chlorinated disaccharides (Related substances)	=0.5%
Chlorinated monosaccharides (Hydrolysis products)	=0.1%
Triphenylphosphine oxide	=150 mg/kg
Methanol	=0.1%
Sulfated ash	=0.7%
Residue on ignition	=0.7%
Water	=2.0%
pH 10% solution	6~7±1
Total plate count	=250 cfu/g
Yeast & Mold	=50 cfu/g
E. Coli	Negative
S. aureus	Negative
Salmonellae	Negative

Sugar-like taste profile
600 times sweeter than sugar
Calorie free
May be used by diabetics (no effect on glucose utilization, carbohydrate metabolism and secretion of insulin)
Zero Glycemic Index, zero carbs.
Excellent heat and pH stability
Non-carcinogenic-Oral Hygiene friendly
High purity profile

Sucralose excels in comparison to other sweeteners because it exhibits many preferred and beneficial characteristics.

Extended Shelf life: suitable for most food manufacturing and an extraordinary heat stability profile enables for its use in applications where other high-intensity sweeteners fail. Some of these preferred applications are used for baking, canning, dairy products, pasteurization, aseptic processing and other manufacturing processes requiring high temperatures.

Ph Stability: benefits the production of carbonated soft drinks, processed fruit drinks, other beverages and sauces.

Dry Application & Blending Stability: characteristics exhibited preferred in dry applications enabling functional shelf life to formulations of powdered beverages, ready-to-drink (RTD) products, instant foods, tabletop sweeteners, bakery and pharmaceutical dry mixes.