99% high purity low price Sucralose CAS NO.56038-13-2

1.USP/EP/BP/FCC/CP 2.GMP/DMF/KOSHER/HALAL/HACCP 3.10 Years Experience 4.Delivery within 5 days 5.OEM ability …

1.USP/EP/BP/FCC/CP
2.GMP/DMF/KOSHER/HALAL/HACCP
3.10 Years Experience
4.Delivery within 5 days
5.OEM ability

1.Introduction of Sucralose

Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body and therefore it is non-caloric. 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 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.

2.Properties of Sucralose

(1)ACD/LogP: 0.229 (2)# of Rule of 5 Violations: 1 (3)ACD/LogD (pH 5.5): 0.23 (4)ACD/LogD (pH 7.4): 0.23 (5)ACD/BCF (pH 5.5): 1.00 (6)ACD/BCF (pH 7.4): 1.00 (7)ACD/KOC (pH 5.5): 31.75 (8)ACD/KOC (pH 7.4): 31.75 (9)#H bond acceptors: 8  (10)#H bond donors: 5 (11)#Freely Rotating Bonds: 10  (12)Polar Surface Area: 128.84 ?2 (13)Index of Refraction: 1.604  (14)Molar Refractivity: 80.755 cm3 (15)Molar Volume: 234.787 cm3  (16)Polarizability: 32.014 10-24cm3 (17)Surface Tension: 76.556999206543 dyne/cm  (18)Density: 1.694 g/cm3 (19)Flash Point: 358.659 °C  (20)Enthalpy of Vaporization: 112.585 kJ/mol (21)Boiling Point: 669.431 °C at 760 mmHg  (22)Vapour Pressure: 0 mmHg at 25°C
 

3.Structure descriptors of Sucralose

SMILES:

Cl[C@H]2[C@H](O[C@H](O[C@@]1(O[C@@H]([C@@H](O)[C@@H]1O)CCl)CCl)[C@H](O)[C@H]2O)CO 

Std. InChI:

InChI=1S/C12H19Cl3O8/c13-1-4-7(17)10(20)12(3-14,22-4)23-11-9(19)8(18)6(15)5(2-16)21-11/h4-11,16-20H,1-3H2/t4-,5-,6+,7-,8+,9-,10+,11-,12+/m1/s1

Std. InChIKey:

BAQAVOSOZGMPRM-QBMZZYIRSA-N
 

4.Production of Sucralose

It is manufactured by the selective chlorination of sucrose (table sugar), which substitutes three of the hydroxyl groups with chloride. This chlorination is achieved by selective protection of the primary alcohol groups followed by acetylation and then deprotection of the primary alcohol groups. Following an induced acetyl migration on one of the hydroxyl groups, the partially acetylated sugar is then chlorinated with a chlorinating agent such as phosphorus oxychloride, followed by removal of the acetyl groups to give sucralose.

5.Application of Sucralose

Sucralose can be found in more than 4,500 food and beverage products. It is used because it is a no-calorie sweetener, and does not promote dental cavities, is safe for consumption by diabetics, and does not affect insulin levels. Sucralose is used as a replacement for, or in combination with, other artificial or natural sweeteners, such as aspartame, acesulfame potassium or high-fructose corn syrup. Sucralose is used in products such as candy, breakfast bars and soft drinks. It is also used in canned fruits wherein water and sucralose take the place of much higher calorie corn syrup-based additives. Sucralose mixed with maltodextrin or dextrose (both made from corn) as bulking agents is sold internationally by McNeil Nutritionals under the Splenda brand name. In the United States and Canada, this blend is increasingly found in restaurants, including McDonald's, Tim Hortons and Starbucks, in yellow packets, in contrast to the blue packets commonly used by aspartame and the pink packets used by those containing saccharin sweeteners; in Canada, though, yellow packets are also associated with the SugarTwin brand of cyclamate sweetener.

6. Package information

25kg/drum

7. Delivery information

Delivery within 5 days