White Powder 99% Sucralose CAS NO (56038-13-2) Available for sale

Sucralose, known by its CAS number 56038-13-2, is a high-intensity artificial sweetener derived from sucrose through a multi-step chemical process that selectively replaces three hydroxyl groups on the sugar molecule with chlorine atoms. This modification enhances the sweetness of sucralose while rendering it non-caloric and resistant to metabolism, making it suitable for use as a sugar substitute in various food and beverage products.

1. Chemical Structure: Chlorinated Sucrose Derivative Sucralose is chemically derived from sucrose by replacing three hydroxyl groups (-OH) with chlorine atoms (-Cl), resulting in a highly stable, chlorinated sugar molecule. This modification imparts intense sweetness to sucralose while maintaining its structural resemblance to sucrose.

2. Intense Sweetness: Approximately 600 Times Sweeter Than Sucrose Sucralose is renowned for its intense sweetness, approximately 600 times sweeter than sucrose on a weight basis. This high sweetness potency allows for significant sugar reduction in food and beverage formulations while achieving the desired level of sweetness.

3. Non-Caloric Nature: Metabolically Inert Unlike sucrose and other caloric sweeteners, sucralose is non-caloric and metabolically inert, meaning it passes through the body without being broken down or absorbed. As a result, it does not contribute to caloric intake or affect blood glucose levels, making it suitable for use in low-calorie and sugar-free products.

4. Stability: Heat-Stable and pH-Tolerant Sucralose exhibits exceptional stability under a wide range of processing conditions, including high temperatures and acidic or alkaline environments. This stability makes it suitable for use in a variety of food and beverage applications, including baking, cooking, and acidic beverages.

5. Versatile Applications: Wide Range of Food and Beverage Products Sucralose is utilized as a sweetening agent in a diverse array of food and beverage products, including soft drinks, baked goods, dairy products, desserts, condiments, and tabletop sweeteners. Its intense sweetness allows for sugar reduction without compromising taste, texture, or mouthfeel.

6. Baking and Cooking: Heat-Stable Sweetener Sucralose is heat-stable and retains its sweetness even when exposed to high temperatures during baking and cooking. This characteristic makes it suitable for use in a variety of baked goods, such as cakes, cookies, muffins, and bread, where it provides sweetness without contributing to caloric content.

7. Diabetic-Friendly: Suitable for Individuals With Diabetes Sucralose is considered safe for consumption by individuals with diabetes as it does not affect blood glucose levels or insulin secretion. It can be incorporated into diabetic-friendly foods and beverages to provide sweetness without impacting glycemic control.

8. Tooth-Friendly: Non-Cariogenic Sweetener Unlike sucrose, which can contribute to dental caries (tooth decay) when consumed in excess, sucralose is non-cariogenic and does not promote tooth decay. As a result, it is commonly used in sugar-free and oral care products, such as chewing gum, mouthwash, and toothpaste, to provide sweetness without compromising dental health.

9. Regulatory Approval: Safety and Acceptance Sucralose has been extensively studied for safety and has been approved for use as a food additive by regulatory agencies worldwide, including the U.S. Food and Drug Administration (FDA), the European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

10. Consumer Acceptance: Wide Market Adoption Sucralose has gained widespread acceptance among consumers as a sugar substitute due to its intense sweetness, clean taste, and versatility in various food and beverage products. It provides a convenient option for individuals seeking to reduce their sugar intake while still enjoying sweet-tasting foods and beverages.