1. Sucrose is used as raw material to obtain sucralose through triphenylmethylation (shielding three primary hydroxyl groups), acetylation (shielding five secondary hydroxyl groups), removal of triphenylmethyl, acetyl migration, chlorination, deacetylation, etc.
There are three methods for the preparation of sucralose: monoester method, enzyme chemical method and group migration method. The first two methods only protect a certain hydroxyl group, so the degree of substitution cannot be controlled during chlorination. The product obtained is a mixture, especially the single ester method may cause the decomposition of sucrose to produce fructose esters. The group migration method protects multiple hydroxyl groups at the beginning to orient the chlorination reaction. A single product can be obtained without special separation technology, and the yield can reach 36%.
Sucralose is a sweetener approved for use in China. Its sweetness is about 600 times as much as that of sucrose, and its sweetness is pure. Its sweetness characteristics are very similar to the sweetness quality and sucrose. It is very stable in the process of general food processing and storage, and has good water solubility, which is suitable for various food processing processes. China's regulations can be used in many fields, such as beverages, pickles, compound condiments, mixed wine, ice cream, pastries, biscuits, bread, etc.