Sucralose has been widely used in the food industry because it is almost not absorbed by the body, produces low heat, and has excellent stability (crystalline products are stable at 20°C and dry conditions for 4 years).
In the food industry, sucralose can be used alone or often in combination with other Sweeteners to meet different market needs.
(a) in the beverage application
Sucralose can be added to many drinks. In the production of nutritional drinks and functional drinks, sucralose can be used to cover up the bitter taste and astringency of vitamins and various functional substances. Because of the excellent stability of sucralose, it is not easy to react with other substances, so it is suitable for use as a Sweetener in the beverage, without any influence on the flavor, color, transparency, viscosity and stability of the beverage.
When sucralose is added to the production of fermented milk and lactic acid bacteria beverage, it will not be decomposed by ordinary lactic acid bacteria and yeast, nor hinder fermentation, so it is very suitable for fermented milk and lactic acid bacteria beverage.
Because sucralose has good stability in heating sterilization and long-term preservation, it is easy to produce, use and circulation management when used as sweetener in beverage production. Especially for coffee and other neutral drinks sold by boiling heating or steam heating, sucralose as sweetener can completely overcome the disadvantages of such drinks at high temperature, such as the reduction of sweetness and taste of sweetness.
In addition, alcohol drinks add sucralose, can play a unique role in alleviating the spicy taste of alcohol drinks.
(2) application in other foods
Sucralose can also be used in the following foods:
High temperature food, such as baking, pastry food;
② Fermented food, such as bread, yogurt and other foods;
(3) low-sugar healthy food, such as moon cakes with sugar fillings;
④ Canned fruit, candied fruit and candy;
⑤ Agricultural, livestock and aquatic products;
⑥ Condiments.
But sucralose is not a panacea, and loses its effectiveness when added to environments with PH < 3 and temperatures above 75°C.
The market potential of sucralose is great because people are more concerned about calories and diabetes patients need sweet food. It can be said that it is a non-nutritive sweetener suitable for modern consumption.
China now has 6-7 sucralose manufacturers, the formation of a certain scale of only 2-3, the total output has reached about 1000 tons, but for China's sucralose enterprises, there is still a long way to go. So far, the total production capacity of sucralose in China has reached about 5000 tons. Although the situation of relying only on imports has been broken before, how to make our products go out and occupy the international market is an important topic. Sucralose is considered to be the ideal substitute for sucrose so far, but its price is not competitive. Although the price of domestic product has fallen a lot in the past two years, and is now about 500,000 yuan/ton, its cost performance is not competitive compared with other high-fold sweeteners. How to reduce its production cost is another research topic worth developing vigorously. At the same time, it is expected that China's demand in the next few years may have a breakthrough.
Global use of sucralose
Sucralose was first approved in Canada in 1991.
In China, sucralose was allowed to be used as a Food Additive in 1997. The food allowed to be used includes sweet drinks, dairy products, jam, candy and other foods.
In 1998, the US FDA approved sucralose for use in 15 foods and beverages. In 1999, the FDA expanded its approval and approved it for use as a conventional sweetener in all types of food and beverages.
JECFA's conclusions were endorsed by the European Union in 2000, and its use was approved in 2004.
At present, more than 100 countries and regions in the world have approved its use.
