Sucralose (4,1,6-Trichlorogalactosucrose;
Chlorosucrose;TGS)is a kind
of new semi-artificial strong
sweetener. The molecular formula is
C12H19CL13O8.
Table 1:Properties of sucralose
TTEM |
PROPERTIES |
FORM |
WHITE CRYSRALLINE POWDER |
ODOR |
ODORLESS |
TASTE |
INTENSELY SWEET |
TASTE INTENSITY |
400-800 TIMES OF SUCROSE |
CALORIE CONTENT |
ZERO |
CARIOGRNICITY |
ZON-CARIOGENIC |
OPTICAL ACTIVITY |
|
OCTANOL/WATER PARTITION COEFFICIENT |
0.32(20deg.c) |
SURFACE TENSION |
71.8mN/m (20deg.c,0.18g/100ml) |
MELT POINT (DEGRADATION POINT) |
125deg.c(The heating rate from 115deg.c is5deg.c/min |
RELATIVE DENSITY |
1.04(20deg.c,10% aqueous solution |
RELATIVE DESITY(CRYSTAL) |
1.66(20deg.c) |
INDEX OF REFRACTION |
Making a linear relationship with density |
MOLECULAR WEIGHT |
397.64 |
AQUEOUS SOLUTION VISCOSITY |
According with the Newtonian Fluid Viscosity Law |
PH OF 10% AQUEOUS SOLUTION |
5-8 |
Sucralose can be widely used in drinks, pickles, compound flavorings,
confect wines, sodas, ice-creams, cakes, cookies, bread, canned fruits,
chewing gums, succade, food sweeteners, toothpaste, dairy produce and so
on. Compared with other sweeteners, sucralose has many good features:
(1)High safety, without any doubts toxicologically;
(2)Without energy, suitable the fat persons, cardiovascular patients and
the elderly;
(3)Unable to bring fluctuation in blood sugar, fit for diabetics;
(4)Non-cariogenic
(5)Pure sweetness similar to sucrose
(6)Good solubility in water
(7)Small surface tension of sucealose aqueous solution
The surface tension of sucralose aqueous solution is only 71.8mN/m,under the condition of20deg.c,0.1g/100ml.As the tension is small, sucralose can be applied in making carbonic acid drinks, especially in the production lines of high speed bottling.
(8)Stable reserve property:
Table 2: When 40deg.c,the stability of sucralose
aqueous solution materials measure
PH |
8 weeks |
16 weeks |
26 weeks |
52 weeks |
2.5
3.0
3.5 |
100.0
99.9
100.0 |
100.0
99.9
100.0 |
99.8
99.6
100.0 |
99.8
99.6
100.0 |
Within the allowed soft drinks' pH, sucralose is the most stable sweeteners
of all kinds of strong sweeteners. There is no report for the success that other sweeteners replace with sucralose in low ph drinks.
When sucralose solution is 65ppm, it can be heated to 121deg.c for 20 minutes
to bacteria; and then reserved on 60deg.c,there will be on any changes after
150 days.
(9)No reaction with other food group
Table 4:After 7 days' storage on the temperature of 40deg.c,
the remain rate of sucralose
Test design |
ph3.0 |
ph4.0 |
ph5.0 |
ph7.0 |
Comparison group |
100 |
99.8 |
98.9 |
99.5 |
TGS+H2O |
100 |
|
97.7 |
|
TGS+sodium pyrosulfite |
99.9 |
|
99.9 |
|
TGS+aldehyde |
100 |
|
100 |
|
TGS+acetoaceticester |
98.8 |
|
100 |
|
TGS+iron chloride |
95.9 |
|
98.0 |
|
TGA+nicotinamide |
|
100 |
|
100 |
TGS+glutamic acid sodium |
|
98.8 |
|
100 |
For the over characteristics, sucralose is the best high strong sweeteners
of those existing. So it is widely used in various kinds of food -making.
Sucralose has been acknowledged more than 40 nations and areas including
China, America, Japan, Canada and so on.
ANNEXATION:
Total 1: Quality indexes of sucralose
Item |
Index |
Content(calculated with reference to the dried substance) |
98.0%min. |
Moisture |
2%max. |
Ignited residue |
0.7%max. |
Methanol |
0.1%max. |
Aserin (calculated with AS) |
0.0003%max. |
Heavy metals(calculated with Pb) |
0.001%max. |
Specific optical rotation |
+84.0' to +87.5' |
Monoglucose Chloride |
complied |
Bisglucose |
complied |
ph of 10% aqucous solution |
5-8 |
Hydrolysate |
Complied |
Related substance |
Complied |
Table 2:Property contrast between sucralose and other sweeteners
Sweeteners |
Swee-tness |
Taste quality |
Production |
Cal-
orie |
Stability in aqueous
Solution |
Stability in heat condition |
Amount for reference |
Sucrose |
1 |
Pure Natural |
Natural |
16.7 |
Stable According to need |
According to need |
According to need |
Saccharin |
300 |
Bitter Synthetical |
Synthetical |
0 |
Stable Relatively stable |
Relatively stable |
2.5 |
Cyclamate |
50 |
Bitter Synthetical |
Synthetical |
0 |
Relatively stable |
Relatively stable |
11 |
Acesulfame-K |
200 |
A little bitter |
Synthetical |
0 |
Stable stable |
Stable 9 |
9 |
Aspartame |
200 |
Close to sucrose |
Synthetical |
16.7 |
Not stable |
Not stable |
40 |
Stevioside |
250 |
Bitter |
Natural |
--- |
Relatively stable |
Relatively |
8 |
Glycyrrhizin |
50 |
Bitter Natural |
Natural |
0 |
|
|
|
Lo Han Kuo |
300 |
Bitter Natural |
Natural |
0 |
|
|
|
Scuralose |
650 |
Same as sucrose |
chlorination of sucrose |
0 |
Higher than sucrose |
Higher than sucrose |
15 |
|
