Sucralose
Sucralose is derived from sucrose and retains much of its taste profile, with only a slight lingering sweetness at high dose.
Key Specifications
| CAS number | 56038-13-2 |
|---|---|
| E number | E955 |
| Sweetness | 600x sucrose |
| Purity | 98-102 percent |
| Heat stability | Stable to 120 degrees C |
| Solubility | 283 g/L |
The most sucrose-like of the high-intensity sweeteners
Sucralose is derived from sucrose and retains much of its taste profile, with only a slight lingering sweetness at high dose. That is why it now leads in zero-sugar beverages where taste is the deciding factor.
Heat stability allows baking use
It survives baking and pasteurisation, so unlike aspartame it can be used in baked goods and hot-filled beverages, though the bulk of sugar still has to be replaced separately.
Typical Applications
- Zero-sugar beverages — 50-200 mg/L, often blended with Ace-K.
- Baked goods and dairy — Where heat stability and a clean taste are both required.
Frequently Asked Questions
Why is there a lingering sweetness?
At high dose the receptor binding is slightly prolonged. Blending or reducing the level removes it.
Can it replace sugar 1:1?
No, it replaces sweetness but not bulk. A bulking agent is needed.
Is it stable in acid?
Yes, stable across beverage pH and through pasteurisation.
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