Sucralose Cas: 56038-13-2
| Catalog Number | XD92017 |
| Product Name | Sucralose |
| CAS | 56038-13-2 |
| Molecular Formula | C12H19Cl3O8 |
| Molecular Weight | 397.63 |
| Storage Details | 2-8°C |
| Harmonized Tariff Code | 29321400 |
Product Specification
| Appearance | White powder |
| Assay | 99% min |
| Melting point | 115-1018°C |
| alpha | D +68.2° (c = 1.1 in ethanol) |
| Boiling point | 104-107 C |
| density | 1.375 g/cm |
| solubility | Do you have solubility information on this product that you would like to share |
| pka | 12.52±0.70(Predicted) |
| PH | 6-8 (100g/l, H2O, 20°C) |
| optical activity | [α]/D 86.0±2.0°, c = 1 in H2O |
| Water Solubility | Soluble in Water. |
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.
Sucralose (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 fried.
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.
