Good Quality Sweetener Sucralose for Food Grade

• Customization: Available
• Nutritional Value: Nutritional
• Resource: Natural
• Model NO.: SLZT-36
• CAS No.: 259-952-2
• Formula: C12h19cl3o8
• Einecs: C12h19cl3o8
• Type: Sweetener Sucralose
• Effect: Sweetener Sucralose
• Einecs No.: 259-952-2
• Other Names: Sucralose
• Mf: C12h19cl3o8
• Appearance: White Powder
• Assay (on Dry Basis): 99.42%
• Particle Size: 0.02%
• Water: 0.18%
• Grade: Food Garde
• Transport Package: 25kg/Fiber Drum or as Your Request
• Specification: C12H19Cl3O8
• Trademark: DITAI
• Origin: China
• HS Code: 2932999099
• Production Capacity: 1000 Metric Ton/Metric Tons Per Month

Product Description

                                                 Sweetener Sucralose


Sucralose, commonly known as sucralose, is a high-power sweetener with the formula C12H19Cl3O8. High stability, light, heat, pH are very stable. Highly soluble in water, methanol and ethanol, slightly soluble in ether. The pH of 10% aqueous solution is 5~8. Sucralose is characterized by no energy, high sweetness, pure sweetness, high safety, and is also one of the most ideal sweeteners.

 

Tests	Requirements
Organoleptic evaluation	White to off white, odorless crystalline powder
Identification	Conform
Assay	98.0% ~ 102.0%
Water	≤ 2.0%
Methanol	≤0.1%
Specific rotation	+84.0°~ + 87.5°
Residue on ignition	≤ 0.7%
Hydrolysis products	Conform
Related substances	0.0~0.5%
Heavy metals (as Pb)	≤ 10 mg/kg
Lead	≤ 1 mg/kg
PH	6.0-7.0

 
Sucralose has high stability, and it should be added in any process in combination with the actual needs of the factory in food processing, which is not only more convenient to use, but also has a good overall effect. For the content analysis of sucralose, high pressure liquid chromatography should be adopted to directly determine the relevant data and information. The application of sucralose in food processing conforms to the trend of market demand and requires product monitoring personnel to pay high attention to the dosage.

Application 
1) Carbonated drinks and beverages
2) Jams, jelly, milk prodcts, syrup,confections
3) Baked goods, desserts
4) Ice cream, cake, udding, wine, fruit can, etc.

Storage: Stored in a controlled room environment as defined in the USP/NF

 

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