Product Advantages Of Sucralose

Scholars have studied the differences between sucralose and sucrose, aspartame, saccharin, and acesulfame in terms of sweetness, bitterness, sourness, volume sensation, sweet aftertaste, and non sweet aftertaste. They found that sucralose and sucrose have the closest taste, indicating that the emergence of sucralose represents the highest achievement of high sweetness sweeteners. In some food production applications, aspartame has a good taste and texture, but it is easy to decompose and unstable; The safety of saccharin and saccharin has been controversial to a certain extent, and they are prone to producing aftertaste; The so-called "proteoglycans" have varying components and poor safety, and their use can easily lead to excessive levels of saccharin and saccharin; Sugar alcohol sweeteners have low sweetness, high cost of use, and absorb more heat when dissolved than sucrose. Although they are easy to produce a cool feeling, their taste is different from the sweet and ripe feeling of sucrose. And sucralose has a sweet taste very similar to sucrose, and is very stable to heat, acid, and alkali, with high safety. Its main advantages are: high sweetness, 400-800 times that of sucrose; Safe and non-toxic, without any side effects on the human body, certified by the US FDA; Low calorie, can be used for people who cannot eat nutritional sweeteners, such as obese patients, diabetic patients, etc.
At the same time, it will not cause dental caries and is beneficial for dental health; Good stability, can be stored for a long time, and the sweetness will not be damaged during high-temperature food processing; The sweetness is pure, similar to the sweetness of sucrose, and does not produce a bitter aftertaste or odor like some other strong sweeteners; The price is cheap, ranging from 1/3 to 1/2 of the price of sucrose for the same sweetness.