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Information @ a Glance

Contents on the CD Rom

  • 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


  • 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


  • Industry Market Research for Business Leaders, Strategist, Decision Maker.
  • Demand In Future
  • Sucralose
  • Growth Strategies in Ingredients
  • Growth strategies and innovation

Consultants & Company Profile

  • Consultant From New York
  • Consultant From UK
  • Consultant From USA
  • Company From USA


  • Extractive Methods for Purifying Sucralose
  • Process For Improving sucralose Purity & Yield
  • Meltable Form Of Sucralose
  • Sucralose Pentaester Production
  • Sucralose Composition & Process For its Preparation
  • Stabilized Sucralose Complex


  • Sucralose
  • Sucralose
  • Splenda Sucralose
  • Sucralose


  • Artificial Sweeteners
  • Sucralose - a new persistent pollutant in the environment.
  • Ingredients of quality sweeteners
  • New Sucralose Plant
  • A Surveillance Study of the Sweetener Sucralose
  • Measurements of Sucralose


  • Suppliers Of Sucralose
  • Manufacturer of Sucralose
  • Sucralose Exporters
  • Sucralose Suppliers


  • Sucralose
  • Ingredients of quality
  • Sucralose
  • Splenda Sucralose
  • Sucralose
  • Zuiet Sucralose


  • A Feasibility Study of Using Supercritical Fluid Chromatography (SFC)-UV-ELSD for Food and Beverage Analyses
  • Determination of Sucralose Using HPAE-PAD
  • Determination of Sucralose in Reduced- Carbohydrate Colas using High-Performance Anion-Exchange Chromatography with Pulsed Amperometric Detection
  • An isotopic method for quantifying sweeteners derived from corn and sugar cane
  • Selective Enumeration & Viability of Bi fido Bacterium Animals 
  • Analyses of Carbohydrates By Capillary Electro Chromatography

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