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  • High Intensity Sucralose Zero calorie Sweetener Powder

    • High Intensity Sucralose Zero calorie Sweetener Powder
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    • High Intensity Sucralose Zero calorie Sweetener Powder quality testing
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    Product Overview:

    Sucralose Powder is an artificial, zero-calorie sweetener derived from sucrose through a chemical process that replaces certain hydrogen-oxygen groups with chlorine atoms, resulting in a substance that is about 600 times sweeter than sugar but largely不被人体代谢。 It is highly stable under heat and over a wide pH range, making it suitable for baking and use in a vast array of products, from diet beverages and baked goods to tabletop sweeteners, as it provides a sugar-like taste without contributing calories or impacting blood glucose levels.

    High Intensity Sucralose Zero calorie Sweetener Powder Attributes

    Food additive Sucralose Powder 56038-13-2

    CAS:56038-13-2

    MF:C12H19Cl3O8

    Sucralose

    MW:397.63

    EINECS:259-952-2

    Specification: 99% min Sucralose Powder

    Sample: Sucralose Powder Avaliable

    Packaging:1kg/bag, 25kg/drum

    Brand: Ausreson

    Appearance: White powder

    Storage: Cool Dry Place

    Shelf Life: 2 Years

    Test Method: HPLC

    High Intensity Sucralose Zero calorie Sweetener Powder Details

     

    Product Name Food additives pure sweetener unisweet sucralose cas 56038-13-2 bulk sucralose powder
    Purity 99%
    Appearance White Powder
    Certification ISO9001/Halal/Kosher
    Specification 99% by sucralose Powder
    Dosage Form Powder, Capsules, Tablets
    Keywords pure sucralose powder;wholesale sucralose price;food additves sweetener unisweet sucralose
    Storage Keep in a cool, dry, dark location in a tightly sealed container or cylinder.
    Shelf Life 24 Months
      >Click here to get more information

    bulk Sucralose Powder Usage and Synthesis.

    Sucralose has been widely used in beverages, tabletop sweeteners, ice cream, baked goods, chewing gum, coffee, dairy products, sweet snacks, fruit juices, gelatine foods, puddings, sweetened sauces, syrups, sauces, pharmaceuticals, cosmetics and other industries. The United States, Canada and other countries have replaced sucrose and other sweeteners in a variety of foods.

    Sucralose does not damage teeth, unlike sucrose, fructose and maltose which can cause disease, and unlike other nutritive sweeteners which are low in sweetness and high in price. Sucralose can be consumed by people with obesity, cardiovascular disease and diabetes.

    Sucralose in food manufacturing

    Uses of Sucralose.

    Non-nutritive sweeteners, widely used in beverage, food, pharmaceutical, cosmetic and other industries, the application of sucralose in health food and medicine is expanding because it is a new type of non-nutritive sweeteners, which is an ideal food additive for obesity, cardiovascular disease and diabetes patients.

    In recent years, some medical studies have used it as a tracer molecule for the determination of colonic permeability, using methods mostly based on meteorological chromatography.

    The sensitivity and specificity are still to be further studied. The product is the most ideal powerful sweetener available today and can be consumed by children, adolescents, young adults, middle-aged, elderly and patients with various diseases without any nutritional doubts.

    Sucralose vs. Aspartame vs. Acesulfame potassium vs. Stevioside vs. Mogroside vs. Polyols (such as sorbitol)

    Characteristics Sucralose Aspartame Acesulfame Potassium  Stevioside Monk Fruit Extract Polyols (e.g., sorbitol)
    Source Synthetic (produced by chlorination of sucrose) Synthetic Synthetic Natural (extracted from stevia) Natural (extracted from luo han guo) Natural (typically produced by hydrogenating plant sugars)
    Sweetness 600 times sweeter than sucrose 200 times sweeter than sucrose 200 times sweeter than sucrose  200–300 times sweeter than sucrose 150-300 times sweeter than sucrose Typically lower than or similar to sucrose (e.g., xylitol sweetness ≈ sucrose)
    Calories Zero calories Very low calories (due to minimal usage) Zero calories Zero calories Zero calories Low calories (partially absorbed)
    Aftertaste Mild, noticeable at high concentrations Mild or none    Pronounced aftertaste, often blended with other sweeteners Pronounced aftertaste/licorice flavor; premium products optimized via specific glycosides Pure finish with subtle fruity notes   Pure finish with subtle fruity notes    
    Heat stability Extremely high; suitable for baking and high-temperature cooking     Poor; decomposes under heat, losing sweetness High Moderate to good; prolonged high heat may produce off-flavors     Good Good
    Glycemic Index Zero (no direct impact on blood sugar) Zero Zero Zero Zero Very low (except maltitol, etc.)
    Safety Concerns Generally recognized as safe, but recent studies suggest potential:
    • Disruption of gut microbiota balance
    • Elevated insulin levels (cephalic phase response)
    Most debated:
    • Contraindicated for individuals with phenylketonuria
    • Long-term safety questioned by some (though extensive research supports safety)
    Generally recognized as safe, but often requires blending due to aftertaste Generally recognized as safe  Generally recognized as safe Excessive consumption causes gastrointestinal discomfort (diarrhea, bloating); highly toxic to dogs (Xylitol)
    Primary Applications Beverages, baked goods, yogurt, sauces, etc Sugar-free sodas, gum, frozen treats Rarely used alone; often blended with sucralose to improve taste Beverages, yogurt, tabletop sweeteners Beverages, supplements, tabletop sweeteners Sugar-free candies, gum, chocolate

    Zero calorie sweetener

    Characteristic of Sucralose.

    Sucralose is the product of the highest level of development and research of high sweetness sweeteners in the world at present, with excellent performance.

    Sucralose is a white powder product, very soluble in water (solubility 28.2g, 20℃), 600 times sweeter than sucrose, and the sweetness is pure, the sweetness characteristic curve almost overlaps with sucrose.

    Sucralose is a non-nutritive powerful sweetener, which is almost not absorbed in the human body and has zero calorific value.

    Sucralose is stable in nature and its crystalline products are stable even when stored for 4 years at 20°C under dry conditions.

    In aqueous solution, in the pH range of soft drinks (pH 3-5) and at normal temperatures, sucralose is the most stable of all the powerful sweeteners and can be stored for more than a year without any change.

    Sucralose powder supplier

    Product Method of Bulk Sucralose Powder.

    6-position group protection method This method was developed by Tate-Lyle. Firstly, a strain of Bacillus genus was used to ferment glucose at 30°C to produce glucose-6-acetic acid, and the maximum concentration of glucose-6-acetic acid was up to 15 g/L, and the yield was up to 85% of the theoretical yield.

    Glucose-6-acetic acid was then purified by a combination of methanol extraction and silica gel column chromatographic separation, and the purification yield was 80%-85%. Under the action of β-fructosyltransferase produced by Bacillus subtilis, glucose-6-acetic acid mixed with sucrose reacted to produce sucrose-6-acetic acid, and the concentration of sucrose-6-acetic acid could be up to 120 g/L, and the yield of this step was 58%.

    Sucrose-6-acetic acid with 70% purity can be separated by chromatography. Sucrose-6-acetic acid was reacted with Vilsmeier's reagent made from phosphorus pentachloride and DMF to obtain 4,1',6',-trichloro-4,1',6'-trideoxygalactosucrose pentaacetic acid, and the yield of this step was 39%. Sucralose pentaacetic acid was obtained by removing the acetic acid group, and the yield of deacetic acid was 90%.

    The fermentation cost of glucose-6-acetic acid in this method is higher, and the purification of sucrose-6-acetic acid is more difficult, and the total yield is about 20%.

    The synthetic route is as follows: synthesis from cotton seed sugar This method was also developed by Tate-Lyle.

    Cotton seed sugar beet and cotton seed and other plants, there is no large commercial supply, can be synthesised from a saturated solution of galactose and sucrose at 30 ℃, shovel galactosidase, the product concentration of up to 7.5g / L.

    Cotton seed sugar is chlorinated with thionyl chloride in the presence of triphenylphosphine to form 4,1',6',6''-tetrachloro-4,1',6',6' '-tetradeoxygalactopyranose cotton candy heptanoacetic acid. The latter deacetic acid gives 4,1',6',6''-tetrachloro-4,1',6',6'' -tetradeoxygalactosaminogalactan raffinose (TCR), yielding TCR in 32.6% as raffinose.

    TCR was hydrolysed in a hydrolysis reaction at 30°C and under the action of α-galactosidase for 24 h to produce sucralose in 80% to 90% hydrolysis yield. The total $ yield was 26% to 29%.

    Monoester method This method was proposed by KhanRA and MuytiKS in 1982. Using the reaction principle of alcohol-acid esterification, an attempt is made to shield one of the hydroxyl groups in the sucrose molecule, and by controlling the conditions, as high a monoester content as possible is obtained.

    The product is then isolated, chlorinated, de-esterified and purified. This method is more difficult to control the esterification position and degree, and the yield is only 5% to 7%.

    FAQ.

    Q: How is sucralose produced? Is it considered natural?

    A: Sucralose is produced from sucrose through a chlorination reaction. Under current legal definitions, it is classified as an artificial sweetener. However, its raw material originates from natural sucrose, and no chlorine atoms remain in the final product. Its safety has been extensively validated.

    Q: Is sucralose stable in baking?

    A: Extremely stable. Sucralose is one of the most stable high-intensity sweeteners available. It does not decompose or lose sweetness under high-temperature baking conditions and does not undergo the Maillard reaction. This makes it an ideal choice for reducing sugar in baked goods.

    Q: How do I substitute sucrose with sucralose powder?

    A: Due to its extremely high sweetness, a 1:1 replacement is not possible. The basic conversion formula is:

    Sucralose required = Sucrose required / 600

    For example, to replace 100 grams of sucrose, approximately 100 / 600 ≈ 0.167 grams of sucralose is needed. Since sucralose does not contribute volume or texture, it is typically used in baking in combination with fillers (such as maltodextrin) or volume-enhancing fibers.

    Q: What are your Minimum Order Quantity (MOQ) and sample policies?

    A: Our standard MOQ is 1 kilogram. We offer paid samples of 50-100 grams for clients with specific project requirements, intended for formulation testing and sensory evaluation.

    Our Strengths.

    Henrikang possesses the capability to produce any capsule formulation. From sourcing every ingredient in the formula to post-filling inspection, we deliver end-to-end services at optimal pricing and fastest lead times. With extensive experience, we can assist you in developing new products for your target audience or discuss how to scale production efficiently. As your partner, we are committed to achieving long-term success in capsule manufacturing.

    As a leading OEM manufacturer of nutritional supplement ingredients and branded products in China, we hold certifications including ISO 22000, ISO 9001, HACCP, GMP, Halal, CE, CE-ROHS, Kosher, SGS, Intertek, Eurofins, and GMP. Our facility has successfully passed FDA inspection and completed registration.

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