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Information @ a Glance

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• Sucralose is an artificial sweetener originally sold under the trade name Splenda, but now also supplied by a variety of manufacturers under various brand names.
• Sucralose is approximately 600 times as sweet as sucrose, twice as sweet as saccharin, and four times as sweet as aspartame.
• There are two methods of test solution preparation ; A-1 method and B-1 method.
• A-1 method is rather simple ; grinding sample after adding a
  specified amount of water, adding water until getting a specified amount and filtration or ultra filtration.
•  B-1 method calls for extraction of
  sample with water, refinement with C-18 fixed phase extraction cartridge column and  condensation.
• When more precise assay is required, B-1 method is recommended.
• The United States leads the world in consumption of high-intensity sweeteners, consuming approximately 50% of the world demand.
• Demand for aspartame in the United States rose from 8.4 million lb in 1986 to 17.5 million lb.
• Sucralose, like most carbohydrates, lacks a good chromophore and therefore requires high concentrations to be detected by UV absorbance.
• The detection method is specific for those analytes that can be oxidized at a selected potential, leaving all other compounds undetected.
• Pulsed amperometric detection (PAD) is a powerful detection technique with a broad linear range and very low detection limits.
• As sucralose is very heat stable, it is useful in food processing which requires high temperatures, such as canning.
• This provides a wider selection of food for people with diabetes to limit their caloric or sugar intake.
•  It passes vapidly through the body unchanged and does not affect the blood glucose level, carbohydrate metabolism and insulin production.
• As sucralose is not a carbohydrate, it does not lead to tooth decay.

• Sucralose
• Sucralose Facts
• Everything You Need to Know About Sucralose

Process

• Sucralose
• Carbo Pac MA1 Column for Carbohydrate Alditol and Aldose Analysis
• Dairy Foods Processing
• Sucralose Procedures
• Determination of Sucralose in Soft Drinks
• Sucralose – Technological Justification

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