Sucralose

Sucralose is a white, crystalline, non-hygroscopic solid with no significant odor and low volatility; it decomposes before melting, typically above 120 °C. It is a chlorinated organochloride derivative of sucrose and classified as a synthetic organic compound—specifically, a high-intensity artificial sweetener. Sucralose is primarily manufactured for direct use as a non-nutritive sweetening agent in food, beverages, pharmaceuticals, and dietary supplements. Its principal application areas include low-calorie and sugar-free consumer products across the food and beverage, nutraceutical, and oral healthcare industries. It is not used as a chemical intermediate in industrial synthesis but functions solely as a final functional ingredient.

High intensity sweetener manufactured by replacing three hydroxyl groups on the sucrose molecule with three chlorine atoms. The results are a sweetener of 0 cal that is not digested. It is 600 times as sweet as sugar with a similar flavor profile. It is heat stable, readily soluble, and maintains its stability at elevated temperatures. It has been approved for use in specific categories that include baked products, beverages, confectioneries, and certain desserts and toppings.
Off-White Amorphous Solid

This chemical is included in Fine Chemicals - Food Additives. See more about what is Sucralose and Sucralose SDS information.

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