Sweeteners Sucralose Food Grade

Introduction:

Sucralose is the only functional sweetener based on sucrose, which is 600 times as sweet as sucrose. This kind of sweetener has the characteristics of no energy, high sweetness, pure sweetness and high safety. It is one of the most excellent functional sweeteners.

The prodcut methods
1. With sucrose as raw material, sucralose was obtained by triphenylmethylation (shielding the three primary hydroxyl groups), acetylation (shielding the five secondary hydroxyl groups), detriphenylmethyl, acetyl migration, chlorination and deacetylation, etc.

There are three methods to prepare sucralose: monoester method, enzyme-chemical method and group migration method. The first two methods only protect a certain hydroxyl group, so in chlorination, the degree of substitution cannot be controlled, and the resulting product is mixture, especially monoester method may cause the decomposition of sucrose to produce fructose ester. At the beginning, the group migration method protects multiple hydroxyl groups and makes the chlorination reaction tend to be oriented. No special separation technology is needed to obtain a single product with a yield of up to 36%.

The Application:

Sucralose is an approved sweetener in China. Its sweetness degree is about 600 times that of sucrose, and its sweet taste is pure. In general food processing and storage process are very stable, water solubility is very good, suitable for all kinds of food processing process. Our regulations can be used for drinks, pickles, compound seasonings, prepared wine, ice cream, cakes, biscuits, bread and many other fields

Specification

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