Suppliers sell sucralose raw materials

Sucralose
English name Sucralose
Chinese alias sucralose
CAS Number: 56038-13-2
Molecular formula: C12H19Cl3O8
Molecular weight: 397.64
Standard: Enterprise Standard
Level: General level
Content: 99%
Packing: 10KG/carton
Ingredients: Sucralose
Physical and chemical properties: white powder
Category: Natural Food
Field: Sweetener
Next products: Frozen drinks (except edible ice), canned fruits, pickled vegetables, canned cereals, baked goods, fruit juice (flavor) beverages, compound seasonings, mixed wines, sauces and sauce products, vinegar, soy sauce, mixed Milk, flavored fermented milk, edible fungi and algae, spice sauces (such as mustard sauce, mustard sauce, sauces, jelly foods, fermented wine, modified milk powder and modified cream powder, mayonnaise, salad dressing, preserves, candy
Application: Suitable for high temperature sterilization, spray drying, baking, extrusion and other processes in food processing. No calories, no caries. Wide pH adaptability, suitable for acidic to neutral foods, has a masking effect on unpleasant tastes such as astringency and bitterness. Easily soluble in water, not prone to foaming when dissolved, suitable for high-speed filling production lines for carbonated beverages
Features:
⒈High sweetness, 600-650 times that of sucrose
⒉ The taste is pure, without any peculiar taste or bitterness. The sweetness characteristic curve almost overlaps with sucrose, which is unmatched by any other sweetener.
⒊ Absolute safety, ADI value 15mg/kg
⒋ Very low calorie value (can be regarded as 0), will not cause obesity, can be used by sugar bird patients, patients with cardiovascular and cerebrovascular diseases and the elderly.
⒌ It will not cause blood sugar fluctuations and can be consumed by sugar bird patients.
⒍ Will not cause tooth decay, which is beneficial to dental health.
⒎ Has good solubility and stability, acid and alkali resistance, high temperature resistance, long shelf life
8. Usually a white powder product. The physical and chemical properties are relatively close to sucrose. High temperature resistance, acid and alkali resistance, temperature and pH have almost no effect on it, suitable for high temperature sterilization, spray drying, baking, extrusion and other processes in food processing. No calories, no caries. Wide pH adaptability, suitable for acidic to neutral foods, has a masking effect on unpleasant tastes such as astringency and bitterness. Easily soluble in water, not prone to foaming when dissolved, suitable for high-speed filling production lines for carbonated beverages
Usage and dosage: China’s “Food Additives Hygienic Standards” (GB2760-2014) stipulates that sucralose can be used as a table sweetener, the maximum usage amount is 0.05g/pack, slice; frozen drinks (except for 03.04 edible ice), canned fruits, pickled Vegetables, canned cereals, baked foods, used in fruit juice (flavor) beverages, compound seasonings, mixed wines, sauces and sauce products, vinegar, soy sauce, the maximum use amount is 0.25g/kg; used for formulating milk and flavor In fermented milk, processed edible fungi and algae, the maximum use amount is 0.3g/kg; used in spice sauces (such as mustard sauce, mustard sauce), the maximum use amount is 0.4g/kg; used in jams, jellies In food, the maximum use amount is 0.45g/kg; used in fermented wine, the maximum use amount is 0.65g/kg; used in formulating milk powder and cream powder, the maximum use amount is 1g/kg; used in mayonnaise , Salad dressing, the maximum use amount is 1.25g/kg; for, candied fruit, candy, the maximum use amount is 1.5g/kg