CAS No 56038-13-2 China Factory Supply Food Grade Cheap Price Sweeteners Raw Material Splenda Sucralose

Sucralose is a high-intensity, zero-calorie artificial sweetener, approximately 600 times sweeter than sucrose, with good stability, widely used in food, beverages and other fields.

(1) Food industry: Widely used in baked goods, candies, jams, preserves, etc. It can replace part of sucrose to provide sweetness without easily affecting the texture and shelf life of food.

(2) Beverage industry: Suitable for carbonated drinks, fruit juices, tea drinks, milk drinks, etc. It can maintain sweetness while avoiding the high-calorie issue caused by adding excessive sucrose.

(3) Pharmaceutical field: Used as a sweetener in oral liquids, syrups and other preparations to mask the bitterness of drugs, improve the palatability of medicines, and facilitate patients' consumption.

(4) Health products and dietary supplements: Often added to low-calorie, low-sugar health products to meet the sweet taste needs of special groups without increasing additional calorie intake.

(5) Daily chemicals and other fields: Small amounts are used in toothpaste, mouthwash and other products to add sweetness and improve user experience; it can also be used in animal feed to enhance feed palatability.

(1) Providing high sweetness: It is approximately 600 times sweeter than sucrose, and a small amount added can give products a distinct sweetness, significantly reducing the amount of sweetener used.

(2) Zero calorie intake: It does not participate in human metabolism and provides no energy, making it suitable for people who need to control calorie and sugar intake (such as diabetics, people losing weight, etc.).

(3) Excellent stability: It is not easily decomposed in different processing environments such as high temperature and acid-base conditions, and is suitable for various food processing techniques like baking and sterilized beverages.

(4) Improving product palatability: It can mask bitterness and off-flavors in foods, medicines, daily chemicals, etc., enhancing the taste and user experience of products.

(5) Not affecting product texture: Its addition has little impact on the color, texture, shelf life, etc., of food, facilitating the maintenance of the original quality of products.