Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- CAS No.
- 56038-13-2
- Ingredients
- Sucralose
- Food Additive Number
- E 955, INS 955
- Technologies
- Product Families
- Functions & Properties
- Approximately 600 times sweeter than sugar by weight.
- The only high intensity sweetener that is made from sugar and tastes like sugar.
- Great heat stability and is particularly stable in acidic/alkaline products.
- Safe Accepted Daily Intake Value (ADI) of 5mg/kg of bodyweight.
- Non-toxic, no calories or carbohydrates, and no effect on carbohydrate metabolism.
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Sucralose is a zero calorie High Intensity Sweetener (HIS) synthesized from table sugar (sucrose), so it tastes just like sugar. so it tastes like sugar. It is about 600 times sweeter than sugar and can be used in place of sugar to eliminate or reduce calories in a wide variety of products, including beverages, baked goods, desserts, dairy products, canned fruits, syrups and condiments. Sucralose was discovered in 1976. More than 100 scientific studies conducted over a 20-year period have conclusively demonstrated that sucralose is safe for consumption. In 1990, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was the first regulatory body to endorse the safety of sucralose. In 1991, Canada’s Health Protection Branch became the first national regulatory agency to endorse sucralose safety and permit its use in foods and beverages. In 1998, the United States Food and Drug Administration (FDA) approved the use of sucralose in 15 food and beverage categories -- the broadest initial approval ever given to a food additive. Then, in August 1999, the FDA extended the approval by permitting sucralose use as a general-purpose sweetener in all foods, beverages, dietary supplements and medical foods. In January 2004, the European Union amended its Sweeteners Directive to permit the use of sucralose in a broad range of food and beverage products. Sucralose is now permitted for use in over 100 countries and is been consumed by millions of people worldwide.
Sucralose is non-caloric and, thus, adds no calories to the foods and beverages it is used to sweeten. Products made with sucralose may contain calories from other nutritive ingredients that provide carbohydrates, protein and fat.
- Advantages
- The Only High Intensity Sweetener (HIS) Made from Sugar
- Closest Sweetness Profile to Sugar of Any HIS
- On Average 600 Times Sweeter Than Sugar by Weight
- Very Soluble and Easy to Handle
- Extremely Stable
- Zero Calories or Carbohydrates
- Does Not Cause Tooth Decay
- No Effect on Short or Long-Term Blood Glucose Control
- No Effect on Carbohydrate Metabolism
- No Effect on Male or Female Reproduction
- Difference From Other HIS
Sweetness Level Aftertaste Carcinogen Temperature Stability Shelf-Life Sucralose 600 X None No Yes Great Aspartame 180 X Metallic Under investigation No Poor Saccharin 500 X Bitter No>Yes>No Yes Good Acesulfame Potassium 200 X Bitter No Yes Good
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Baked Goods and Baking Mixes
- Beverages and Beverage Mixes
- Carbonated beverages
- Con-carbonated beverages
- Hard and Soft Candy
- Jams and Jellies
- Chewable candy and tablet
- Coffee and Tea
- Dairy Products
- Processed Fruits and Fruit Juices
- Processed Vegetables and Vegetable Juices
- Confections and Frostings
- Nutritional & Dietary Products
- Table-top sweeteners
- Processed fruit
- Chewing gum
- Dry-mix products
- Fruit spreads
- Frozen desserts
- Salad dressing
- Uses
Sucralose may be used as part of a healthy diet that includes a variety of nutritious foods in moderate portions. Because sucralose tastes like sugar, has no calories, and is ideal for cooking and baking, it helps meet consumer demand for good-tasting foods and beverages without the calories of sugar.
Sucralose can be used by everyone, including pregnant women and breastfeeding mothers. Although sucralose may be used as part of a healthy pre- and post-natal diet, women who are pregnant or breastfeeding should talk to their doctor or nutritionist about foods to eat to support their health, and their baby’s health.
- Applications
Although sucralose is made from a process that starts with sugar, it is not a sugar nor does the body recognize it as a carbohydrate. Sucralose is not broken down for energy in the body so it has no calories. The sucralose molecule passes through the body unchanged, is not metabolized, and is eliminated after consumption.
Superior Taste
-
Because it is made from sugar. Additionally, Sucralose has a well-rounded sweetness and very close to the taste of sugar, with almost none bitterness or astringency associated with other non-sugar sweeteners.
High Intensity
- Sucralose is around 600 times sweeter than sugar, although its intensity does fluctuate depending on the type of food to which it is applied.
Excellent stability
- Sucralose shows excellent stability in both powder and aqueous form. It is especially stable in aqueous solution at a pH of 7.0 or lower. Its high stability in foods with long shelf lives has been confirmed. It remains stable under high-temperature processing conditions such as retort sterilization. The excellent stability of sucralose makes it the sweetener of choice for a wide range of food products and manufacturing processes.
- For example, the natural sugar-esque sweetness of sucralose can be used to make rich, tasty sausages, drawing out the meatiness and accentuating the herbal and spicy flavors. As sucralose is a high intensity sweetener, little else is needed to benefit from its advantages. Additionally, it is both resistant to heat in acidic to neutral conditions and stable through prolonged storage. Sucralose will not be broken down or deteriorate in quality from heat sterilization during the production process.
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Properties
Regulatory & Compliance
- Certifications & Compliance
- Compliance
- FCCVII
- USP34-NF29
- EC231/2012(2008/60/EC)
- EP2368
- GB25531
- Japanese Standards
- Regulatory Information
Among the regulatory bodies that have evaluated the safety of sucralose are the U.S. FDA, the Joint FAO/WHO Expert Committee on Food Additives (JECFA); the Health Protection Branch of Health and Welfare Canada; Food Standards Australia /New Zealand, the European Union’s Scientific Committee on Food, and a host of others in South America and Asia. Sucralose is now permitted for use in over 60 countries.
Technical Details & Test Data
- Manufacturing
Sucralose is derived from sugar through a patented, multi-step process that selectively substitutes three chlorine atoms for three hydrogen-oxygen groups on the sugar molecule. The tightly bound chlorine atoms create a molecular structure that is exceptionally stable.
Safety & Health
- Safety Limit For Consumption
People may consume a varied sucralose-sweetened food and beverage products on a daily basis without concern that they are exceeding a safe intake level. When evaluating the safety of new food ingredients like sucralose, health authorities compare an estimate of the ingredient’s maximum daily intake with the highest daily consumption level consumed in preclinical and clinical studies that was shown to be without harmful effects. Ideally, the intake estimate will be substantially less than the actual consumption levels shown to be without adverse effect in the preclinical and clinical studies. Studies in animals consuming large doses of sucralose on a daily basis over a lifetime and studies in humans who consumed high levels of sucralose for up to six months have shown no harmful effects. The consumption levels in these studies were well in excess of the estimates of maximum potential exposure to sucralose from foods and beverages.
- Safety
Sucralose may be safely used by everyone, including children. Sucralose can be a great addition to healthful meal plans designed for children’s needs.
- Safety
None of the regulatory agencies and scientific review bodies that have confirmed the safety of sucralose require any warning information to be placed on the labels of products sweetened with sucralose.