mix container sucralose/Aspartame/Acesulfame-K

Detailed introduction to mix container sucralose/Aspartame/Acesulfame-K:

(1)Free sample within 24hours

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mix container sucralose/Aspartame/Acesulfame-K

 Sucralose sweetener

Aspartame
Steviosides 90%, 95%
Rubusoside A 60%, 80%
Sucralose
Sodium Cyclamate
Sodium Saccharine
Acesulfame K
Mogroside 80% Luo Han Guo Extract(Momordica Grosvenori)
Rubusoside 40%/70% Sweet tea leaf(Rubus Suavissimus S. Lee) extract
Polysaccharide (Shiitake Mushroom extract 10%, 20%, 30%40%, 50%)
Glycyrrhizic acid (Licorice extract )
Dipotassium glycyrrhizinate
Monopotassium glycyrrhizinate

sucralose

(2)Chemical Name4 ,1,6 trichloro---4 ,1 ,6 trideoxy--Pentagalactosucralose

Molecular name: C12H19CL3O8    C12H19CL3O

Molecular Weight:397.64    
Structural Formula:
 
Features:
Tastes Like SugarSucralose tastes very similar to sugar and has no unpleasant aftertaste.
Can Help Control Caloric IntakeSucralose is not metabolized, thus it has no calories.
Advantageous for People with Diabetes Sucralose has no effect on glucose utilization, carbohydrate metabolism, and the secretion of insulin, or glucose and fructose absorption.
      Does Not Promote Tooth Decay Sucralose does not support the growth of oral bacteria and does not promote tooth decay.
      Extraordinary Heat Stability Sucralose is exceptionally heat stable, making it ideal for use in baking, canning, pasteurization, aseptic processing and other manufacturing processes that require high temperatures.

Long Shelf Life Sucralose is particularly stable in acidic products, such as carbonated soft drinks, and in other liquid based products (e.g., sauces, jelly, milk products, processed fruit drinks). Sucralose is also very stable in dry applications such as powdered beverages, instant desserts, and tabletop sweeteners.

 
(3)Applications:
Sucralose has been approved by FDA for use in baked goods, baking mixes, non-alcoholic beverages, chewing gum, coffee and tea products, confections and frostings, fats and oils, frozen dairy desserts and mixes, fruit and water ices, gelatins, puddings and fillings, jams and jellies, milk products, proceed fruits and fruit juices, sugar substitutes, sweet sauces, toppings and syrups. It can also be as a ""table-top sweetener"" -added directly to foods by consumers.

Standard

Standard specification

FCC V

(4)White crystalline powder