Sucralose with HALAL,ISO,KOSHER

Property:

Sucralose is non- caloric, high-intensity sweetener derived from real sugar through a multi-step processing. It is 600 times sweeter

than sugar. It is a non-nutritive sugar alternative and safe for use as a sweetening ingredient.

Stability in acid and alkali

Sucralose is very stable in a wide range of pH value from acidity to neutrality. When used as a sweetener, it can endow the food with tasty flavor and keep itself stable.

At ambient temperature on the pH value standard of soft drink (pH=3~5), sucralose can be in storage for 1 year without any changeS. When used in producing lactic acid beverage, sucralose is not decomposed by common lactobacillus and microzyme and or restrain the process of fermentation. In fact, it is the most suitable sweetener for yogurt and lactic acid beverage. 

Stability of heat processing

Sucralose’s thermal stability is much better than any other high intensity sweeteners so it can be widely used in high-temperature food processing. Experiments show that sucralose can maintain inert when used as a sweetener in the beverage that has been sterilized in the temperature of 121℃ for 20 minutes and in storage in the temperature of 60 ℃ for 90 days. No changes can be detected.

When used in producing soybean milk, hot coffee and cocoa milk, sucralose can endure high-temperature and long-term sterilization.Without any sweetness reduction in high temperature, sucralose is the best sweetener in producing these types of beverages.