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Sucralose
The only non-calorie sweetener made from sugar. Now a
wide variety of foods and beverages can benefit from its
natural sweetness. To meet the various requirements of
consumers' individual dietary habits such as reduced
calorie intake and health maintenance, the food and
beverage industry strongly desires a non-calorie
sweetener with superior heat resistance and stability.
Sucralose, the only non-calorie sweetener made from
sugar, meets these needs. With a sweetness about 600
times the strength of sugar, excellent solubility and
superior stability, Sucralose can be used to bring a
natural sweetness to a wide variety of processed foods
and beverages.
Superior
Sweetness
Because it is made from sugar, Sucralose has a
rounded sweetness very close to that of sugar, with
almost no bitterness or astringency. High intensity
Sucralose is about 600 times as sweet as sugar, although
its intensity does fluctuate depending on the type of
food to which it is applied.
Excellent
Stability
Sucralose shows excellent stability in both powder and
aqueous form. It is especially stable in aqueous
solution at pH 7.0 or under. Its high stability in long
shelf life foods has been confirmed. It remains stable
under high-temperature processing conditions such as
retort sterilization. The excellent stability of
Sucralose makes it the sweetener of choice for a wide
range of foods and manufacturing processes.
Product
Name : Sucralose
Chemical Name : 1’,6’–Dichloro-1’, 6’–dideoxy–β–D-fructofuranosyl–4–chloro–4–deoxy–α–D–galactopyranoside
Synonyms :
TGS;
4, 1’, 6’ –
Trichlorogalactosucrose;
Trichlorogalactosucrose
CAS No. : [56038-13-2]
Molecular Formula : C12H19O8Cl3
Product Application Example : Sausages
The natural sugar-like sweetness of Sucralose can be used to make rich, tasty sausages, drawing out the meatiness and accentuating herbal and spicy flavours. As Sucralose is a high intensity sweetener, very small levels of addition are necessary to benefit from its advantages. Additionally, both resistant to heat in acidic to neutral conditions and stable throughout prolonged storage, Sucralose will not be broken down or deteriorate in quality from heat sterilization during the production process.
JK Sucralose Inc.'s Quality Assurance and Quality Control Systems
JK Sucralose Patent - Final Determination
Other information available in pdf format :
SGS - JK Sucralose Analysis Report
CIC ISO 9001:2000 Certification
IQ Net ISO 9001:2000 Certification
Link to the JK Sucralose website