[Chemical Knowledge]：What is Sucralose?

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Sucralose is a natural sweetener, also known as a sugar alcohol or sorbitol. Its chemical formula is C6H8(OH)6, which is a polyol. Sucralose is widely used as a sweetener in various foods, beverages and tobacco products because it has a lower sweetness than sugar and does not have a bitter, astringent or odor like other sweeteners.

sucralose has less impact on the body than other artificial sweeteners, it has a lower absorption rate in the intestine, does not raise blood sugar as quickly as glucose and other monosaccharides, and does not indicate insulin release. And it will not make people fat, because it can be updated esterase into polysaccharides, later excreted with feces. At the same time, sucralose is also sweet and calorie-free, making it safe for consumers, including those with type 2 diabetes. The sweetness of

sucralose is about 70% of that of sucrose, which can play a good sweetening effect in many foods. It does not chemically react with other food ingredients, so it does not deteriorate or produce by-products during processing. Sucralose has a very low calorific value. When it is mixed with glucose in the intestine, it will form a new mixture, which will reduce the sweetness concentration of the whole mixture, and may even converge into disaccharides. Therefore, in the general food processing technology, it can replace part of the sugar.

sucralose in different food processing as a substitute is not difficult to achieve, and does not affect the taste of the fruit. In general candy, chocolate and chewing gum, the amount of sucralose used can account for more than 50% of the total amount. In beverages, sucralose is mainly used in refreshing drinks, ice products, fruit juice drinks and various dairy products. Because sucralose is not easily metabolized and will not be degraded, it will not react in some sour foods, and even better maintain the color, texture and taste of the food.

sucralose is a natural sweetener with the advantages of high sweetness, low calorific value and high safety. At present, it has been used in various foods, beverages and tobacco products, and has become an important food additive. Of course, people should also take it in moderation, not in excess, because it will have a negative impact on the body and health.

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