Sucralose is approximately 1000 times sweeter than Sugar and widely used in food and beverage industries with its application in chewing gum, fruit spreads jams, processed fruit, processed vegetables, candy, beverages, coffee, tea and salad dressing. Sucralose is exceptionally heat stable, making it ideal for use in baking, canning, pasteurization, aseptic processing and other manufacturing processes that require high temperatures. In studies among a range of baked goods, canned fruits, syrups, and jams and jellies, no measurable loss of sucralose occurred during processing and throughout shelf life.
- High quality of sweetness
- Good water solubility
- Excellent stability in a wide range of processed foods and beverages.
- Synergistic sweetening effect in combination with other low-calorie sweeteners like sugar, sucralose will hydrolyse in solution, but only over an extended period of time under extreme conditions of acidity and temperature.
- Sucralose does not promote tooth decay.
- Sucralose is safe for people with diabetes as is not recognized by the body as a carbohydrate and thus, has no effect on blood glucose control or insulin response.