|Molecular Formula:||C12H19Cl3O8||Molecular Weight:||397.63|
|CAS Registry Number:||56038-13-2||EINECS Number:||259-952-2|
|Melting Point:||115-118°C||Boiling Point:||104-107 C|
56038-13-2 Sucralose Powder Api Granular,
Sucralose Powder Api Granular 56038-13-2,
Sucralose Powder Food Granular api 56038-13-2
Sucralose; CAS 56038-13-2; Food additives
|CAS Registry Number||56038-13-2|
|Boiling point||104-107 C|
High intensity sweetener manufactured by replacing three hydroxyl groups on the sucrose molecule with three chlorine atoms. The results are a sweetener of 0 cal that is not digested. It is 600 times as sweet as sugar with a similar flavor profile. It is heat stable, readily soluble, and maintains its stability at elevated temperatures. It has been approved for use in specific categories that include baked products, beverages, confectioneries, and certain desserts and toppings.
chlorinated and the glycoside link between the two rings is resistant to hydrolysis by acid or enzymes, so it is not metabolized. It has 400 to 800 times the sweetness of sucrose, is very soluble in water, and is stable in heat. It can be used in food products that are baked or fried.
Sucralose is produced by the selective chlorination of the sucrose molecule using a patented process by Tate and LyIe that replaces the three hydroxyl groups (OH) with three chlorine (Cl) atoms.
This modified sugar is minimally absorbed by the body and passes out unchanged. It was approved for use in foods and beverages in 1999 in the United States.
|1||62-46-4||Alpha Lipoic Acid|
|12||128-13-2||Ursodeoxycholic Acid/ UDCA|