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Sucralose (99%) - India

IUPAC Name	: -
Cas Number	: 56038-13-2
HS Code	: 2932.99.90.99
Formula	: C₁₂H₁₉Cl₃O₈

Basic Info

Appearance Name	: White Crystalline Powder
Common Names	: Noncaloric Sugar, Splenda
Packaging	: 25 Kg Bag

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Technical Document

Brief Overview

Sucralose is an artificial sweetener with zero calories, also identified by the E number E955. It possesses a sweetness level ranging from approximately 320 to 1,000 times that of sucrose (table sugar), twice as sweet as saccharin, and three times as sweet as aspartame. Sucralose maintains stability under heat and across a wide range of pH conditions, making it suitable for use in baking or in products requiring extended shelf life. The commercial success of sucralose-based products is attributed to their favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety.

Manufacturing Process

Sucralose is produced through the selective chlorination of sucrose (table sugar), where three hydroxyl groups are replaced with chlorine atoms. This chlorination process involves selectively protecting the primary alcohol groups, followed by acetylation, and subsequent deprotection of the primary alcohol groups. After inducing acetyl migration on one of the hydroxyl groups, the partially acetylated sugar undergoes chlorination using a chlorinating agent like phosphorus oxychloride. The final step involves removing the acetyl groups to yield sucralose.

Food Industry

Sucralose is present in numerous food and beverage items due to its no-calorie sweetness, non-promotion of dental cavities, safety for individuals with diabetes, and lack of impact on insulin levels. It serves as a substitute for, or in conjunction with, other artificial or natural sweeteners like aspartame, acesulfame potassium, or high-fructose corn syrup. Sucralose is employed in various products such as candy, breakfast bars, and soft drinks. Additionally, it is utilized in canned fruits where a mixture of water and sucralose replaces higher-calorie corn syrup-based additives.