Sucralose is stable under heat and over a broad range of pH conditions. It can be used in baking or in products that require a longer shelf life. the commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.


Sucralose is found in beverages and foods like chewing gum, dairy products, canned fruits, syrups and condiments. Because it is stable at high temperatures, sucralose can be used in baked goods. however, a food containing sucralose may be slightly different than the same food made with sugar, because sugar also plays a role in the structure, texture and flavor of foods. like all no and low-calorie sweeteners, only very small amounts of sucralose are needed to achieve the sweetness of sugar. to make measuring and pouring easier, low-calorie sweeteners like sucralose are typically blended with approved food ingredients. this is why a packet of sucralose sweetener seems equal in quantity to a packet of table sugar, for example.


Appearance     White Crystal
Purity     98.0 % ~ 102.0%
Specific Rotation     +84° ~ +87.5°
Water     = 2.0%
Residue on Ignition (sulfate)     = 0.7%