Description
The only non-calorie sweetener made from sugar. Now a wide
variety of foods and beverages can benefit from its natural
sweetness. To meet the various requirements of consumers'
individual dietary habits such as reduced calorie intake and health
maintenance, the food and beverage industry strongly desires a
non-calorie sweetener with superior heat resistance and stability.
Sucralose, the only non-calorie sweetener made from sugar, meets
these needs. With a sweetness about **0 times the strength of
sugar, excellent solubility and superior stability, Sucralose can
be used to bring a natural sweetness to a wide variety of processed
foods and beverages.
Superior Sweetness: Because it is made from sugar.
Additionally, Sucralose has a rounded sweetness very close to that
of sugar, with almost no bitterness or astringency.
High Intensity: Sucralose is about **0 times as sweet as
sugar, although its intensity does fluctuate depending on the type
of food to which it is applied.
Excellent stability: Sucralose shows excellent stability in
both powder and aqueous form. It is especially stable in aqueous
solution at pH 7.0 or under. Its high stability in long shelf life
foods has been confirmed. It remains stable under high-temperature
processing conditions such as retort sterilization. The excellent
stability of Sucralose makes it the sweetener of choice for a wide
range of foods and manufacturing processes.
The natural sugar-like sweetness of Sucralose can be used to
make rich, tasty sausages, drawing out the meatiness and
accentuating herbal and spicy flavors. As Sucralose is a high
intensity sweeteness, very small levels of addition are necessary
in order to benefit from its advantages. Additionally, both
resistant to heat in acidic to neutral conditions and stable
throughout prolonged storage, Sucralose will not be broken down or
deteriorate in quality from heat sterilization during the
production process.
