Sucralose is the sugar sucrose with three of the hydroxyl groups replaced by chlorine atoms. In the process, the stereochemistry of the glucose half of the molecule is changed, making it more like galactose. Sucralose is the only low-calorie sweetener made from sugar. It is about 600 times sweeter than sugar and can be used like sugar in a broad range of foods. This crystalline, free-flowing sweetener is both water soluble and stable. Sucralose can be used in place of sugar to eliminate or reduce calories in a wide variety of products, including beverages, baked goods, desserts, dairy products, canned fruits, syrups and condiments.
Sucralose is the only non-caloric sweetener made from sugar. Sucralose is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories, yet is 600 times sweeter than sucrose. Sucralose tastes like sugar. It has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste. The exceptional stability of sucralose allows both food manufacturers and consumers to use it virtually anywhere sugar is used, including cooking and baking.
One advantage of sucralose for food and beverage manufacturers and consumers is its exceptional stability. It retains its sweetness over a wide range of temperature and storage conditions and in solutions over time. Because of its stability, food manufacturers can use sucralose to create a number of great-tasting new foods and beverages in categories such as canned fruit, low-calorie fruit drinks, baked goods, and sauces and syrups. Sucralose also can be used as a sweetener in nutritional supplements, medical foods, and vitamin/mineral supplements.
Sucralose has been approved by FDA for use in baked goods, baking mixes, non-alcoholic beverages, chewing gum, coffee and tea products, confections and frostings, fats and oils, frozen dairy desserts and mixes, fruit and water ices, gelatins, puddings and fillings, jams and jellies, milk products, proceed fruits and fruit juices, sugar substitutes, sweet sauces, toppings and syrups. It can also be as a "table-top sweetener" -added directly to foods by consumers.
Tastes Like Sugar - Sucralose tastes very similar to sugar and has no unpleasant aftertaste.
Can Help Control Caloric Intake - Sucralose is not metabolized, thus it has no calories.
Advantageous for People with Diabetes - Sucralose has no effect on glucose utilization, carbohydrate metabolism, and the secretion of insulin, or glucose and fructose absorption.
Does Not Promote Tooth Decay - Sucralose does not support the growth of oral bacteria and does not promote tooth decay
Extraordinary Heat Stability - Sucralose is exceptionally heat stable, making it ideal for use in baking, canning, pasteurization, aseptic processing and other manufacturing processes that require high temperatures.
Long Shelf Life - Sucralose is particularly stable in acidic products, such as carbonated soft drinks, and in other liquid based products (e.g., sauces, jelly, milk products, processed fruit drinks). Sucralose is also very stable in dry applications such as powdered beverages, instant desserts, and tabletop sweeteners.
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