Sucralose sweetener 99% sucralose E955 erythritol powder best price

Function
1. Used in carbonated drinks and still beverages      
2. Used for jams, jelly, milk products, syrup, confections    
3. Used for baked goods, desserts    
4.Used for ice cream, cake, pudding, wine, fruit can, etc.    

Application

Beverage
Sucralose is more common in drinks, in general, the amount of sucrose added in drinks is usually concentrated in 8% ~ 10%, if according to sucralose and sucrose sweetness ratio, you need to add 0.013% ~ 0.016% sucralose, that is to say, in 1000kg of drinks, at most 130 ~ 160g of sucralose can be added. To ensure that the drink has a better sweetness. In addition, sucralose applied in alcohol or alcoholic beverages, has a good effect, adding a small amount of sucralose can improve the taste of alcoholic drinks, can effectively cover up the original sour taste of alcohol, improve the taste of alcohol, so that its wine body coordination does not exist odor. The use of sucralose in nutritional beverages is a relatively new practice, which can mask the bitter and astringent taste of vitamins and functional substances. Sucralose applied in lactic acid bacteria and fermented milk will not be decomposed by it, and will not have adverse effects on the fermentation process, and the overall effect is good. [4]
Because sucralose is more stable, it will not react with other substances, and will not affect the transparency, color and flavor of the beverage. In addition, sucralose has the performance of heating sterilization and long-term preservation, and there will be no degradation or dechlorination problems. Therefore, sucralose as a sweetener used in beverage production can meet the use and circulation management.

Baked foods
Because sucralose has the advantages of high temperature resistance and low caloric value, it is widely used in baked goods. The sweetness of sucralose products heated at high temperature does not change, and there is no measurable loss. Sucralose is commonly added in baked pastries and candies. When the pH is 3, the food with sucralose added is placed for 1 year, and the retention rate of sucralose is only 2%. When the pH is higher than 3, sucralose will hardly be lost, and will not participate in the fermentation reaction, and will not affect the growth of yeast substances. It is based on this that sucralose is applied to fermented lactic acid and yoghurt foods with low pH, which can give full play to the advantages of sucralose and improve the taste of food.

It should be noted that because sucralose itself does not contain calories, it is difficult to absorb high-efficiency sweeteners, so it will not directly cause people to have obesity and other problems. Its application in mooncakes and desserts and other sugary foods can reduce the calories in food on the basis of ensuring the taste.

Candied foods
Sucralose was applied to candied food, and the additive amount was controlled at 0.15g/kg. This is mainly due to the good permeability of sucralose, which ensures the sweetness while avoiding other reactions. In addition, sucralose should be effectively controlled in combination with the "Health Standards for the Use of Food Additives", and the maximum addition amount is 0.15 ~ 1.25g/kg. It was applied in modified chewing gum with an added amount of 1.5g/kg. The specific standards are as follows: the amount of sucralose added in pastries is less than 1.8g/kg, the amount of gummy sugar added is less than 2.6g/kg, and the amount of coffee and black tea is less than 12.0g/kg.