Convincing quality of sucralose for sugar-free diet members
Other Name: Splenda
Spec./ Purity: 98%-102% ( Other specifications can be customized)
CAS Number: 56038-13-2
Appearance: White crystalline Powder
Main function: artificial sweetener and sugar substitute.
Test Method: HPLC EP9.0
Free Sample Available
Offer Swift Pickup/Delivery Service
Product Description
Sucralose is a calorie-free artificial sweetener. It's about 600 times sweeter than sucrose (table sugar) and is commonly used as a sugar substitute in various food and beverage products.
SRS Nutrition Express takes pride in supplying high-purity sucralose that has been sourced to ensure the highest quality. Our devotion to high standards distinguishes us in the industry.
Technical Data Sheet
| Items | Specification | Test Method |
|
Physical&Chemical Data |
||
|
Appearance |
White or almost white crystalline powder
|
Visual |
|
Ident IR |
The IR absorption spectrum conform the reference spectrum |
EP9.0 |
|
Ident HPLC |
The retention time of the principal peak in the chromatogram of the Assay preparation corresponds to that in the chromatogram of the Standard preparation |
EP9.0 |
|
Ident TLC |
The RF value of the principal spot in the chromatogram of the Test solution corresponds to that of Standard solution |
EP9.0 |
|
Assay |
98%-102% |
EP9.0 |
|
Specific Rotation |
+84.0～+87.5° |
EP9.0 |
|
Clarity of solution |
Clear |
EP9.0 |
|
PH (10% aqueous solution) |
5.0-7.0 |
EP9.0 |
|
Loss on drying |
≤2.0% |
EP9.0 |
|
Methanol |
≤0.1% |
EP9.0 |
|
Residue on lgnition |
≤0.7% |
EP9.0 |
|
Related substances |
≤0.5% |
EP9.0 |
|
Hydrolysis products |
≤0.1% |
EP9.0 |
|
Heavy Metals |
||
|
Heavy Metals |
NMT10ppm |
Atomic Absorption |
|
Lead(Pb) |
NMT1ppm |
Atomic Absorption |
|
Arsenic (As) |
NMT3ppm |
Atomic Absorption |
|
Microbiological |
||
|
Total aerobic count |
NMT250cfu/g |
EP9.0 |
|
Total Yeast & Mold |
NMT50cfu/g |
EP9.0 |
|
E.coli |
Negative |
EP9.0 |
|
Salmonella |
Negative |
EP9.0 |
|
Staphylococcus |
Negative |
EP9.0 |
|
General Status |
Non-GMO, Allergen Free, Non-Irradiation |
|
|
Packaging &Storage |
Packed in paper-drums and two plastic-bags |
|
|
Keep in cool & dry place. Stay away from strong sun light and heat |
||
|
Shelf Life |
Two years |
|
Function and Effects
★ Non-Caloric Sweetener:
Sucralose is a non-nutritive sweetener that provides sweetness to food and beverages without contributing calories. It is approximately 600 times sweeter than sucrose (table sugar), making it an effective low-calorie alternative for individuals seeking to reduce their sugar intake.
★ Heat Stability:
Sucralose maintains its sweetness even at high temperatures, making it suitable for use in cooking and baking. Unlike some other sweeteners, sucralose does not break down or lose its sweetness when exposed to heat, providing a stable and versatile option for various culinary applications.
★ Stability in pH Levels:
Sucralose remains stable under a wide range of pH levels, making it suitable for use in acidic or basic food and beverage formulations. This stability enhances its applicability in a diverse array of products, including carbonated beverages, fruit juices, and acidic sauces.
★ Non-Cariogenic:
Sucralose does not contribute to tooth decay as it is not metabolized by oral bacteria to produce acids. This quality makes it a preferred sweetening agent in oral care products such as sugar-free gum and toothpaste, helping to address dental health concerns associated with excessive sugar consumption.
★ No Impact on Blood Sugar Levels:
Sucralose is not metabolized by the body and passes through without being converted into glucose. As a result, it does not cause a spike in blood sugar levels, making it a safe option for individuals with diabetes or those who need to manage their blood glucose levels.
Application Fields
★ Beverage Industry:
Sucralose is widely used in the beverage industry to sweeten various products, including soft drinks, flavored water, and sports drinks. Its stability in both acidic and non-acidic beverages makes it a popular choice for manufacturers seeking to reduce the sugar content in their products.
★ Baked Goods and Confections:
Sucralose is incorporated into a variety of baked goods and confections such as cookies, cakes, and candies to provide sweetness without the added calories associated with sugar. Its heat stability ensures that the sweetness remains intact during the baking process.
★ Dietary and Low-Calorie Foods:
Sucralose is a key ingredient in the production of dietary and low-calorie foods, including sugar-free desserts, yogurts, and snacks. It allows manufacturers to create products that cater to individuals on calorie-restricted diets or those seeking alternatives to traditional high-calorie options.
★ Pharmaceuticals and Nutraceuticals:
Sucralose is utilized in the pharmaceutical and nutraceutical industries to enhance the palatability of various medications, supplements, and healthcare products. Its non-cariogenic and low-calorie properties make it suitable for use in formulations that promote overall health and well-being.
Sucralose & Sports Nutrition
★ Caloric Control and Weight Management:
Sucralose serves as a non-caloric sweetener in sports nutrition products, allowing athletes and fitness enthusiasts to enjoy sweetened beverages and snacks without compromising their caloric intake. This is particularly crucial in weight-conscious sports where precise control of calorie consumption is essential for optimal performance and body composition.
★ Rapid Carbohydrate Replenishment:
Sports drinks and energy gels often contain sucralose to enhance palatability without contributing to the carbohydrate content. Athletes can quickly replenish glycogen stores during prolonged exercise without the need for excessive sugars, as sucralose provides the desired sweetness without the caloric load associated with traditional sweeteners.
★ Hydration Products:
Sucralose is a common ingredient in sugar-free or low-calorie electrolyte and hydration products. These formulations are designed to support athletes in maintaining proper fluid balance and electrolyte levels during intense physical activity, offering a palatable solution without the added sugars that may cause gastrointestinal distress.
★ Stability in Protein Supplements:
Protein powders and bars often incorporate sucralose to enhance taste and sweetness, especially in formulations with added flavors or natural bitterness from protein sources. The stability of sucralose in various pH and temperature conditions ensures consistent sweetness in protein-rich sports nutrition products, contributing to their overall sensory appeal.
★ Blood Sugar Management:
Sucralose is a suitable sweetening option for sports nutrition products targeted at individuals with diabetes or those seeking to manage blood sugar levels. Its non-impact on blood glucose makes it a safe choice for formulating products aimed at enhancing athletic performance without adversely affecting metabolic control.
Packaging
1kg -5kg
★ 1kg/aluminium foil bag, with two plastic bags inside.
☆ Gross Weight | 1 .5kg
☆ Size | ID 18cmxH27cm
25kg -1000kg
★ 25kg/fiber drum, with two plastic bags inside.
☆ Gross Weight | 28kg
☆ Size| ID42cmxH52cm
☆ Volume| 0.0625m3/Drum.
Large-Scale Warehousing
Transportation
We offer swift pickup/delivery service, with orders being dispatched on the same or next day for prompt availability. 
Our Sucralose has obtained certification in compliance with the following standards, demonstrating its quality and safety:
★GMP Certification (Good Manufacturing Practice)
★ISO 9001 Quality Management System Certification
★ISO 22000 Food Safety Management System Certification
★Kosher Certification
★Halal Certification
★HACCP Certification
Q: What is the difference between sucralose and aspartame?
A: Sucralose and aspartame are alternative sweeteners.
Composition:Sucralose is made from sugar by replacing three hydrogen-oxygen groups with chlorine atoms, whereas aspartame is made from two amino acids, aspartic acid and phenylalanine.
Taste: Sucralose has a sugary flavor with no bitter aftertaste, whereas aspartame can leave a slight bitter aftertaste in some people.
Stability: Sucralose is more stable at higher temperatures and over a wider pH range, making it an excellent choice for cooking and baking. Aspartame is less stable and can degrade in these conditions.
