Food additive Sucralose Powder 56038-13-2

CAS:56038-13-2

MF:C12H19Cl3O8

MW:397.63

EINECS:259-952-2

Specification: 99% min Sucralose Powder

Sample: Sucralose Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance: White

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

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.

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.

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.

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%.