Development Prospect of Sucralose
Sucralose has been widely used in more than 400 foods, including carbonated drinks, airless drinks, wines, sweets, canned fruits and vegetables, pickled foods and sauces, jam, baked foods, ice cream, dairy products, breakfast cereals, daily sweeteners, etc. Low calorie beverages are the largest market for artificial sweeteners, with 87 million consumers in the United States alone. The company will undoubtedly promote Pepsi's low calorie sugar beverage as the key market in the future.
China approved the use of sucralose in the 1990s. Due to insufficient promotion and limited application technology, it has great potential. Relevant departments should not only analyze the technical structure, but also strive to reduce production costs, optimize the overall application management mechanism with the help of appropriate compounding work, so as to lay a solid foundation for project upgrading.
In addition, sucralose has been officially approved to be used in processed products such as beverages, chewing gum, frozen snacks, ice cream, jelly and syrup in China, and this application trend is still expanding and continuing, and the food to be approved will increase year by year. In addition to having a good taste, three sucralose is applied to food processing, and it can also be used for prevention of obesity, diabetes and cardiovascular diseases. As an important Sweetener, it actively excavates and integrates its characteristics, complies with the development trend, and provides guarantee for the comprehensive upgrading of food processing.
Application Area
Drinks
Sucralose is commonly used in beverages. Generally speaking, the amount of sucrose added in beverages is usually concentrated at 8% ~ 10%. If the ratio of sucralose and sucrose sweetness is used, 0.013% ~ 0.016% of sucralose needs to be added, that is, 130 ~ 160g of sucralose can be added to 1000kg beverages to ensure better sweetness. In addition, the application of sucralose in wine or wine drinks has good results. Adding a small amount of sucralose can improve the taste of wine drinks, effectively cover up the original sour feeling of wine, improve the taste of wine, coordinate the wine body and have no peculiar smell. The application of sucralose in nutritional drinks is a relatively new method in recent years, which can mask the bitterness and astringency of vitamins and functional substances. The application of sucralose in lactic acid bacteria and fermented milk will not be decomposed by it, nor will it have adverse effects on the fermentation process. The overall effect is good.
Baked Goods
Because sucralose has the advantages of high temperature resistance and low calorific value, it is widely used in baked foods. The sweetness of sucralose products heated at high temperature will not change, and there is no measurable loss. It is common to add sucralose to baked cakes and candy. At pH 3, the preservation rate of sucralose was only 2% when the food added with sucralose was placed for 1 year. When the pH is higher than 3, sucralose will hardly lose, and will not participate in the fermentation reaction, and will not affect the growth of yeast substances. Based on this, the application of sucralose in low pH food fermented with lactic acid and yoghurt can give full play to the advantages of sucralose and improve the taste of food.
Application advantages
Some scholars have studied the differences between sucralose and sucrose, aspartame, saccharin and acesulfame in sweetness, bitter aftertaste, acidity, volume, sweet aftertaste and non sweet aftertaste, and found that sucralose and sucrose have the closest taste, which shows that the advent of sucralose represents the highest achievement of high sweetness sweetener. In some food production applications, aspartame tastes good, but it is easy to decompose and unstable; The safety of sodium cyclamate and saccharin is controversial to a certain extent, and it is easy to produce aftertaste; The so-called "protein sugar" has different components and poor safety, which is easy to cause saccharin and sodium cyclamate to exceed the standard; Sugar alcohol sweeteners have low sweetness, high use cost, and the heat absorption of dissolution is greater than that of sucrose. Although they are easy to produce a cool feeling, their taste is different from the sweet and ripe feeling of sucrose. Sucralose has a sweet taste very close to sucrose, is very stable to heat, acid and alkali, and has high safety. Its main advantages are: high sweetness, 400 ~ 800 times that of sucrose; It is safe, non-toxic and will not have side effects on human body. It has passed the certification of FDA; Low calorie can be used for people who can not eat nutritious sweeteners, such as obesity, diabetes, etc. 3]
It is also healthy and will not cause dental caries; It has good stability, can be stored for a long time, and the sweetness will not be damaged in the process of high-temperature food processing; The sweet taste is pure, similar to the sweet taste of sucrose, and will not produce bitter aftertaste and peculiar smell like some other powerful sweeteners; The price is cheap, which is 1 / 3 ~ 1 / 2 of the price of sucrose under the same sweetness.
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