Application Areas Of Sucralose

Sucralose has high stability and should be added centrally in any process of food processing according to the actual needs of the factory. 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 market demand trends and requires product monitoring personnel to pay high attention to the dosage.
Drinks
Sucralose is commonly used in beverages. Generally speaking, the amount of sucrose added to beverages is usually concentrated at 8% to 10%. If the ratio of sucralose to sucrose sweetness is used, it is necessary to add 0.013% to 0.016% sucralose. That is to say, in a 1000kg beverage, up to 130-160g of sucralose can be added to ensure good sweetness. In addition, the application of sucralose in alcoholic beverages or alcoholic beverages has a good effect. Adding a small amount of sucralose can improve the taste of alcoholic beverages, effectively masking the original acidity and astringency of the alcohol, enhancing the taste of the alcohol, and making its body harmonious without any odor. The application of sucralose in nutritional beverages is a relatively new approach, which can mask the bitterness and astringency of vitamins and functional substances. The application of sucralose in lactic acid bacteria and fermented milk will not be decomposed by it, nor will it have adverse effects on the fermentation process, and the overall effect is good.
Due to its good stability, sucralose does not react with other substances and does not affect the transparency, color, or aroma of beverages. In addition, sucralose has the properties of heat sterilization and long-term storage, and there will be no degradation or dechlorination issues. Therefore, using sucralose as a sweetener in beverage production can meet the requirements of usage and circulation management.
Baked Goods
Due to its high temperature resistance and low calorific value, sucralose is widely used in baked goods. The sweetness of sucralose products heated at high temperatures does not change, and there is no loss of measurability. Therefore, adding sucralose to baked goods and candies is quite common. When the pH is 3, the preservation rate of sucralose in food with added sucralose is only 2% after one year of storage. When the pH is above 3, sucralose hardly loses and does not participate in fermentation reactions, which does not affect the growth of yeast like substances. Based on this, the application of sucralose in fermented low pH foods such as lactic acid and yogurt can leverage the advantages of sucralose and improve food taste.
It should be noted that due to the lack of calories in sucralose itself, it is difficult to absorb high-efficiency sweeteners, so it will not directly lead to problems such as obesity in people. Applying it to sugar filled foods such as mooncakes and desserts can reduce the calorie content of the food while ensuring its taste.
Candied food
Apply sucralose to candied fruits, with an added amount controlled at 0.15g/kg. Mainly due to the good permeability of sucralose, it ensures sweetness while avoiding other reactions. In addition, effective control of sucralose should be carried out in accordance with the "Hygienic Standards for the Use of Food Additives", with a maximum addition amount of 0.15-1.25g/kg. Apply it to modified chewing gum at a dosage of 1.5g/kg. The specific standards are as follows: the amount of sucralose added in pastries should be below 1.8g/kg, the amount of acorn sugar added should be below 2.6g/kg, and the amount of sucralose added in coffee and black tea should be below 12.0g/kg.