| Common Name | Sucralose |
| CAS Number | 56038-13-2 |
| Molecular Weight | 397.634 |
| Density | 1.7±0.1 g/cm3 |
| Boiling Point | 669.4±55.0 °C at 760 mmHg |
| Molecular Formula | C12H19Cl3O8 |
| Melting Point | 125.5ºC |
| MSDS | Chinese USA |
| Flash Point | 358.7±31.5 °C |
| Density | 1.7±0.1 g/cm3 |
| Boiling Point | 669.4±55.0 °C at 760 mmHg |
| Melting Point | 125.5ºC |
| Molecular Formula | C12H19Cl3O8 |
| Molecular Weight | 397.634 |
| Flash Point | 358.7±31.5 °C |
| Exact Mass | 396.014557 |
| PSA | 128.84000 |
| LogP | 0.68 |
| Vapour Pressure | 0.0±4.6 mmHg at 25°C |
| Index of Refraction | 1.604 |
| Storage condition | Hygroscopic, -20°C Freezer, Under Inert Atmosphere |
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
| Hazard Codes | Xi: Irritant; |
| Risk Phrases | R36/37/38 |
| Safety Phrases | 26-37/39 |
| RIDADR | NONH for all modes of transport |
| RTECS | LW5440140 |
| HS Code | 2932999099 |
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1.What is Sucralose?
Sucralose, commonly known as sucralose, is a high level sweetener. It is highly stable to light, heat and pH. It is very soluble in water, methanol and ethanol, and slightly soluble in ether. 10% aqueous solution has a pH of 5~8. It is a new type of sweetener jointly developed and patented by Tate & Lyle and the University of London in 1976 and put on the market in 1988, which is the only functional sweetener made of sucrose, and is called Splenda in the original trademark, and it can reach the sweetness of sucrose by about 600 times (400~800 times). ~Splenda is the only functional sweetener made from sucrose.) Sucralose is characterized by non-energy, high sweetness, pure sweetness, safety, etc. and is one of the most ideal sweeteners.
2.How is Sucralose produced?
1. Preparation of raw materials: the main raw materials of sucralose are sucrose and hydrogen chloride. Sucrose is extracted from sugar cane or sugar beet, which needs to be refined and decolorized. Hydrogen chloride is produced by the reaction of hydrogen and chlorine. Hydrogen chloride is produced by the reaction of hydrogen and chlorine. 2. Preparation: Sucrose and hydrogen chloride are mixed in a certain proportion and then reacted at a certain temperature and pressure. The reaction is carried out at a certain temperature and pressure. A catalyst is added to the reaction, commonly used are sulphuric acid, phosphoric acid, etc. The commonly used catalysts are sulfuric acid, phosphoric acid and so on. The reaction time is usually several hours to tens of hours, and sucralose is obtained at the end of the reaction.
3.How is Sucralose stored and distributed?
1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.
4.What is Sucralose used for?
Sucralose is used in preserved foods at an addition level of 0.15 g/kg, mainly due to its good permeability, which ensures sweetness while avoiding other reactions. Sucralose itself does not contain calories, and it is difficult to absorb efficient sweeteners, therefore, it will not directly lead to obesity and other problems. Applying it in mooncakes and desserts and other sugar-filled foods can reduce the calories in the food on the basis of guaranteeing the taste. Sucralose is widely used in bakery products due to its high temperature resistance and low calorific value. The sweetness of sucralose products heated at high temperatures does not change and there is no measurable loss of sucralose, so it is more common to add sucralose to bakery and confectionery products.
