Sucralose, also known as sucralose, sucralose concentrate or 4, 1, 6, -trichloro-4, 1, 6, -trideoxygalactose, is produced by chlorination of sucrose as raw material. This sweetener has no energy, high sweetness, pure sweetness and high safety. It is one of the best functional sweeteners available.

Synthesis method

1. Sucralose is obtained from sucrose by tritylation (shielding three primary hydroxyl groups), acetylation (shielding five secondary hydroxyl groups), delitylation, acetyl migration, chlorination, and deacetylation.

Sucralose is produced by three methods: monoester, enzyme-chemical and group migration. The first two methods only protect a certain hydroxyl group, so the degree of substitution cannot be controlled during chlorination, and the resulting product is a mixture, especially the monoester method may cause the decomposition of sucrose and generate fructose esters. In contrast, the group migration method protects several hydroxyl groups at the beginning, so that the chlorination reaction tends to be directed, and a single product can be obtained without special separation techniques, with a yield of 36%.

Main Uses

Sucralose is a sweetener approved for use in China. Its sweetness is about 600 times that of sucrose, with pure sweetness, and the sweetness characteristics and sweet quality are very similar to that of sucrose. It is very stable in general food processing and storage, has good water solubility and is suitable for various food processing processes. China's regulations can be used in beverages, sauces and dishes, compound seasonings, prepared wine, ice cream, pastries, cookies, bread and many other areas.