Sucralose

Sucralose is a zero-calorie artificial sweetener. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3.3 times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions.

Therefore, 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 typically added to foods in very small quantities.

Sucralose products manufactured in the US for domestic consumption are commonly formulated by the addition of "bulking" ingredients such as glucose (dextrose) and maltodextrin to give a degree of sweetness per unit volume comparable to sucrose, and to give some products an appearance similar to granular sugar.

Some examples of these sweeteners are Splenda, SucraPlus, Candys, Cukren, and Nevella.

Items E955 USP30 FCC5 Appearance White to off white crystalline or fine powder White to off white crystalline or fine powder White to off white crystalline or fine powder Assay 98.0%~102.0% 98.0%~102.0% 98.0%~102.0% Specific Rotaion (+)84° ~ (+)87.50° (+)84° ~ (+)87.50° (+)84° ~ (+)87.50° Water 2.00% max 2.00% max 2.00% max PH 5.0~7.0 - - Sulfated Ash(E955) Residue on Ignation (FCC/USP) 0.70% max 0.70% max 0.70% max Chlorinated Monosaccharide(E955) Hydrolysis Products(FCC/USP) 0.10% max Pass Test Pass Test Chlorinated Dissacharide(E955) Related Substance(FCC/USP) 0.5% max Pass Test Pass Test Methanol 0.1% max 0.1% max 0.1% max Heavy Metals - 10ppm max - Lead 1.0mg/kg max - 1.0mg/kg max TPPO(Triphenylposphine Oxide) 150 mg/kg max