Sucralose Chemical Properties
- Melting point:115-1018°C
- Boiling point:104-107 C
- alpha D +68.2° (c = 1.1 in ethanol)
- Density 1.375 g/cm
- storage temp. 2-8°C
- solubility Do you have solubility information on this product that you would like to share
- form Powder
- color White
- PH6-8 (100g/l, H2O, 20°C)
- optical activity[α]/D 86.0±2.0°, c = 1 in H2O
- Water Solubility Soluble in Water.
- Merck 14,8880
- BRN 3654410
- CAS DataBase Reference56038-13-2(CAS DataBase Reference)
- EPA Substance Registry System.alpha.-D-Galactopyranoside, 1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl 4-chloro-4-deoxy- (56038-13-2)
Sucralose Usage And Synthesis
- Chemical PropertiesOff-White Amorphous Solid
- Chemical PropertiesSucralose is a white to off-white colored, free-flowing, crystalline powder.
- HistorySucralose, 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl- 4-chloro-4-deoxy-α-D-galactopyranoside, is a trichloro-galactosucrose sweetener developed by the British sugar company Tate & Lyle during the 1970s (U.S. Pat. 4,343,934 (Aug. 10, 1982), M. R. Jenner and D. Waite (to Talres Development), (U.S. Pat. 4,362,869 (Dec. 7, 1982), M. R. Jenner and co-workers (to Talres Development), and (U.S. Pat. 4,435,440 (Mar. 6, 1984), L. Hough, S. P. Phadnis, and R. A. Khan (to Tate & Lyle). It was licensed to McNeil-PPC, Inc., a Johnson & Johnson subsidiary, in the United States until a new agreement took place in February, 2004. McNeil Nutritionals retained ownership of SPLENDA Brand and the right for its worldwide retail and food service business. Tate & Lyle became the sole manufacturer of SPLENDA Brand sucralose and owned the right for its worldwide ingredient sales.
- UsesHigh 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.
- UsesSucralose (1,6-dichloro-1,6-dideoxy-p-fructofuranosyl-4-chloro-oc-
D-galactopyra- noside) is a nonnutritive sweetener based on sucrose. It
is selectively chlorinated and the glycoside link between the two rings
is resistant to hydrolysis by acid or enzymes, so it is not metabolized. It
has 400 to 800 times the sweetness of sucrose, is very soluble in water,
and is stable in heat. It can be used in food products that are baked or
Sucralose is produced by the selective chlorination of the sucrose molecule using a patented process by Tate and LyIe that replaces the three hydroxyl groups (OH) with three chlorine (Cl) atoms.
This modified sugar is minimally absorbed by the body and passes out unchanged. It was approved for use in foods and beverages in 1999 in the United States.
- UsesA low-calorie artificial sweetener
- DefinitionChEBI: A disaccharide derivative consisting of 4-chloro-4-deoxy-alpha-D-galactopyranose and 1,6-dichloro-1,6-dideoxy-beta-D-fructofuranose units linked by a glycosidic bond.
- Production MethodsSucralose may be prepared by a variety of methods that involve the selective substitution of three sucrose hydroxyl groups by chlorine. Sucralose can also be synthesized by the reaction of sucrose (or an acetate) with thionyl chloride.
- Pharmaceutical ApplicationsSucralose is used as a sweetening agent in beverages, foods, and pharmaceutical applications. It has a sweetening power approximately 300–1000 times that of sucrose and has no aftertaste. It has no nutritional value, is noncariogenic, does not promote dental caries, and produces no glycemic response.
- SafetySucralose is generally regarded as a nontoxic and nonirritant
material and is approved, in a number of countries, for use in food
products. Following oral consumption, sucralose is mainly unabsorbed
and is excreted in the feces.
The WHO has set an acceptable daily intake for sucralose of up to 15 mg/kg body-weight.
LD50 (mouse, oral): > 16 g/kg
LD50 (rat, oral): > 10 g/kg
- storageSucralose is a relatively stable material. In aqueous solution, at
highly acidic conditions (pH < 3), and at high temperatures
(≤35℃), it is hydrolyzed to a limited extent, producing 4-chloro-4-
deoxygalactose and 1,6-dichloro-1,6-dideoxyfructose. In food
products, sucralose remains stable throughout extended storage
periods, even at low pH. However, it is most stable at pH 5–6.
Sucralose should be stored in a well-closed container in a cool, dry place, at a temperature not exceeding 21℃. Sucralose, when heated at elevated temperatures, may break down with the release of carbon dioxide, carbon monoxide, and minor amounts of hydrogen chloride.
- Regulatory StatusThe FDA, in April 1998, approved sucralose for use as a tabletop sweetener and as an additive in a variety of food products. In the UK, sucralose was fully authorized for use in food products in 2005. It is also accepted for use in many other countries worldwide. Included in the Canadian List of Acceptable Nonmedicinal Ingredients.
Sucralose Preparation Products And Raw materials
- D-TAGATOSE Saccharin Acesulfame Alitame Glycyrrhizic acid Sweetening agent Neotame Aspartame THAUMATIN Molasses Trichlormethiazide SUCRALOSE-D6 1',6,6'-Trichloro Sucrose Sucralose 6-Acetate 2,3,3',4,4'-penta-O-acetylsucrose Sucralose EP Impurity D 2,3,6,3',4'-penta-O-acetylsucrose Sucralose Impurity 1
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