Sucralose
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Food & Feed Additive
| Test | Requirement | Result |
| Ideutification A(IR | The IR absorption spectrum of the preparation of the test specimen exhibit maxima only at the same wavelengths as that of a similar preparat ion of the USP Sucralose RS | Confom |
| Identification B (HPLC) |
In HPLC, retained time of main peak complies toreference object | Conform |
| ldentificaticn C(RF） | The RF value of the principal spot of the Sample solution caresponds that of standard solution A,asobtained in the test for Related Compounds | Conform |
| Appearance | White crystalline powder | Conform |
| Assay (on anhydrous basis) |
98.0～102.0% | 99.74 |
| Water | ≤2.0% | 0.09 |
| Specific Rotation, (a)o20 |
+84.0~+87,5 | +86.2° |
| Residue on lgnition (Sulphated Ash） |
≤0,7% | 0.1 |
| Hydrolysis products Impurities H and I Chlorinated Monosaccharides |
≤0.1% | <0.1 |
| Related substances Othei Chlorinated Disaccharide |
≤0.5 | <0.5 |
| Triphenyphosphine Oxide | ≤150mg/k | <150mg/kg |
| PH(10%aqueous solution) | 5.0-8.0 | 651 |
| Methanol | ≤0.1% | Undetected |
| Heavy Metals (as Pb) |
≤10mp/kg | ≤10 |
| Arsenic(As) | ≤3mg/k | ≤3 |
| Lead | 1mg/kg | Undeteeted |
| Storage condition | Store in cool and dry place | |
| Test | Requirement | Result |
| Total Aerobic Count cfu/g | ≤250 | 250 |
| Colifoms-MPN MPN/ | ≤3 | None |
| Yeast and Mold cfwg | ≤50 | <50 |
| E.Coli | 5 | None |
| Salmonella | Negative/25 B | None |
| Shigella | Negative/25g | None |
| Staphylococcus aureus | Negative/25g | None |
| Sieve | Percent |
| Through 60mesh | ≥90% |
Sucralose, which does not participate in human metabolism and is not absorbed by human, is an ideal sweet substitute for diabetics. Sucralose can be used as a universal sweetener for all foods and does not affect the concentration of glucose in the blood, which can be accepted by diabetes.
Sucralose is not used by caries bacteria, and can reduce the amount of acid produced by bacteria in the mouth and the adhesion of streptococcus cells on the tooth surface, which can effectively play an anti-caries role.
Sucralose has high stability, and it can be added in any process of food processing combined with the actual needs of the factory, which is not only more convenient to use, but also has a good overall effect.
