Sucralose
High-intensity sweetener
56038-13-2
E955
C12H19Cl3O8
$25.06 ~ $37.59
Food
Free sample from 100g(NF)
One unit of:10kg/carton
One unit of:10kg/carton
10kg/carton
Product Info
What is Sucralose?
Sucralose is a high-intensity, zero-calorie artificial sweetener derived from sucrose, primarily used to sweeten a wide variety of food products, beverages, and dietary supplements.
How is Sucralose made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Sucrose Protection (Acetylation) | React high-purity sucrose with an acetylating agent to form an intermediate like sucrose-6-acetate. | This step protects specific hydroxyl groups on the sucrose molecule from being chlorinated in the next stage. Control of temperature and reactant ratio is critical for correct intermediate formation. |
| 2 | Selective Chlorination | React the protected sucrose intermediate with a chlorinating agent (e.g., Vilsmeier reagent) in a non-aqueous solvent. | This is the core chemical transformation. It selectively replaces three hydroxyl (-OH) groups with chlorine (Cl) atoms. Precise temperature control and reagent stoichiometry are vital to ensure the correct three positions are chlorinated. |
| 3 | De-protection & Neutralization (Hydrolysis) | Remove the protective acetyl groups from the chlorinated intermediate using a base, yielding a crude sucralose solution. The solution is then neutralized. | The pH and temperature must be carefully managed to completely remove the protective groups without degrading the newly formed sucralose molecule. |
| 4 | Purification & Crystallization | Purify the crude sucralose solution through multi-stage crystallization to remove unreacted materials, solvents, and by-products. | This step determines the final purity of the product. The control of solvent composition and cooling rates is key to forming high-purity sucralose crystals and maximizing yield. |
| 5 | Washing, Drying & Milling | Filter the purified sucralose crystals, wash them with a solvent (like ethanol), and then dry them under a controlled vacuum and temperature. The product may then be milled. | The goal is to achieve a final moisture content below the specification (e.g., <2.0%). Over-drying can cause degradation. Milling achieves a uniform, desired particle size for commercial applications. |
| 6 | Quality Control & Packaging | Test the final batch for purity (via HPLC), heavy metals, moisture content, and other specifications. Package the approved product into sealed, food-grade containers. | Ensures the product meets all food safety and quality standards (e.g., FCC, USP). Proper packaging is essential to prevent moisture absorption and contamination. |
Technical Specifications
| CAS Number | 56038-13-2 |
| Chemical Formula | C12H19Cl3O8 |
| Solubility | Soluble in water (~283 g/L @20 °C); soluble in ethanol/methanol |
| Storage Conditions | Store cool, <25 °C, dry, sealed |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
baked goods
dairy
chewing gum
tabletop sweetener
pharmaceuticals
Mechanism of action:
| Parameter | Sucralose |
|---|---|
| Functional Category | High-Intensity Sweetener; Non-Nutritive Sweetener |
| Key Ingredients | Sucralose (Trichlorogalactosucrose) |
| Mechanism of Action | Binds with high affinity to the sweet taste receptors (T1R2/T1R3 heterodimer) on the tongue, mimicking the conformational change induced by sucrose but with much greater intensity. Its chlorinated structure prevents it from being metabolized by human digestive enzymes, thus it provides no caloric energy and passes through the body largely unabsorbed. |
| Application Effect in Product | Provides intense, clean-profile sweetness (approx. 600x that of sucrose) without adding calories, carbohydrates, or affecting glycemic index. Exhibits excellent stability under high-temperature processing (e.g., baking, pasteurization) and across a wide pH range, ensuring consistent sweetness in diverse food and beverage systems. Does not promote tooth decay. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sucralose | Artificial High-Intensity Sweetener | Zero-calorie; ~600x sweeter than sugar; derived from sucrose; heat-stable. | Excellent heat stability for baking; very clean, sugar-like taste with minimal aftertaste for most people. | Perceived as artificial; some studies raise concerns about gut microbiome impact. | Baking, cooking, hot & cold beverages, sauces, processed foods. | For a versatile, heat-stable sweetener that tastes very similar to sugar in a wide range of applications. |
| Aspartame | Artificial High-Intensity Sweetener | Zero-calorie; ~200x sweeter than sugar; made of two amino acids. | Clean, sugar-like taste; widely used and well-researched. | Loses sweetness when heated; unsuitable for individuals with phenylketonuria (PKU). | Diet sodas, cold beverages, yogurts, chewing gum, tabletop sweetener packets. | For sweetening cold products, especially beverages, where a clean taste is critical. |
| Stevia (Rebaudioside A) | Natural High-Intensity Sweetener | Zero-calorie; plant-derived; ~200-300x sweeter than sugar. | Natural, plant-based origin appeals to consumers; zero glycemic impact. | Can have a noticeable bitter or licorice-like aftertaste, especially at high concentrations. | Beverages, tabletop sweeteners, protein powders, products marketed as "natural". | When a natural, plant-based, zero-calorie option is the primary requirement. |
| Erythritol | Sugar Alcohol (Polyol) | Very low-calorie (~0.2 kcal/g); ~70% as sweet as sugar; provides bulk. | Provides sugar-like bulk and mouthfeel; better digestive tolerance than other sugar alcohols; has a cooling effect. | Less sweet than sugar; can cause digestive upset in very large amounts; may recrystallize in some recipes. | Baking, sugar-free confections, ice cream, often blended with high-intensity sweeteners. | For applications where bulk and texture are as important as sweetness, particularly in baking. |
| Monk Fruit (Luo Han Guo) | Natural High-Intensity Sweetener | Zero-calorie; fruit-derived; ~150-250x sweeter than sugar. | Natural origin; typically lacks the bitter aftertaste of stevia; heat-stable. | More expensive; can have a distinct fruity aftertaste; often bulked with erythritol. | Beverages, dairy products, nutritional supplements, baking (when blended). | For a natural, heat-stable sweetener without the specific bitterness associated with stevia. |
| Acesulfame Potassium (Ace-K) | Artificial High-Intensity Sweetener | Zero-calorie; ~200x sweeter than sugar; heat-stable. | Works synergistically to improve the taste of other sweeteners; very stable. | Has a slight bitter or metallic aftertaste when used alone. | Almost always used in a blend in diet sodas, candies, and baked goods. | As part of a sweetener blend to achieve a more rounded, sugar-like profile and mask off-tastes. |
Technical Documents
Available Documentation
Spec Sheet, CoA, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications