Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. Unlike aspartame, it is stable under heat and over a broad range of pH conditions and can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low calorie sweeteners in terms of taste, stability, and safety.
Application:
1. Used in carbonated drinks and still beverages
2. Used for jams, jelly, milk products, syrup, confections
3. Used for baked goods, desserts
4.Used for ice cream, cake, pudding, wine, fruit can, etc.
