Sucrose is an important source of sweet for people, which has the characteristics of high calorie and low sweetness. long-term consumption will lead to hidden dangers of diseases such as obesity and hyperlipidemia. Therefore, it is necessary to combine scientific experience to actively develop low-calorie, high-sweetness and functional non-nutritional sweeteners to better comply with the development of the times. At present, sucralose is widely used, which is not only safe to eat and meet the actual needs, but also ideal storage time and thermal parameters.
1.Overview
1.Physical and chemical properties
Sucralose is called sucralose, which is used to produce high-power sweeteners with no heat, which is a white powder, odorless and hygroscopic, has high thermal stability, is very soluble in water, and can dissolve in organic solvents such as ethanol and methanol.
The solubility is 28.2g at room temperature 28 ℃. It has high stability under the change of light environment, thermal environment and pH value. The sweetness of sucralose is 600-800 times that of sucrose, which is basically close to sucrose and will not cause dental caries.
The aqueous solution of sucralose is clear and transparent, the pH of the aqueous solution is 5, the stability is high, and there is no chemical change when stored for more than one year. The crystal will not change chemically after being stored for about 4 years, and the sweetness will not be changed under the condition of high temperature.
2.Chemical structure
3.Advantages
Sucralose is used more and more widely, mainly because of its obvious advantages.
1 the safety of sucralose is high, and it does not have any side effects, and the AD value is 15mg/kg.
(2) sucralose has high sweetness and is a more successful sweetener in the current research and development project. the sweetness is about 600 times that of sugarcane and higher than that of aspartame. Its own sweetness is relatively pure and there is no post-bitter taste of sucrose.
(3) the properties and properties of sucralose are relatively stable, and the crystalline products will be stored in dry environment at 20 ℃ for about 4 years. The substance itself does not contain chemical active groups, and the probability of chemical reaction with other substances is small, so it can be used in food ingredient processing system.
(4) the chemical stability of sucralose aqueous solution is high, the sweetness of aqueous solution will not change at high temperature, and it will not react with protein and pectin in food.
2.Applications in food
Sucralose has high stability and should be added in any process according to the actual needs of the factory in food processing, which is not only convenient to use, but also has a good overall effect.
For the content analysis of sucralose, high pressure liquid chromatography should be used to determine the relevant data and information directly.
The application of sucralose in food processing conforms to the trend of market demand, which requires product monitoring personnel to pay close attention to the amount of sucralose.
1.Beverages
Sucralose is commonly used in beverages. Generally speaking, the amount of sucrose added in beverages is usually concentrated at 8% ~ 10%. According to the ratio of sucralose to sucrose sweetness, 0.013% ~ 0.016% sucralose needs to be added, that is to say, in 1000 kg beverages, at most 130 ~ 160g sucralose can be added to ensure better sweetness of the beverage.
In addition, the application of sucralose in alcohol or alcoholic beverages has a good effect. Adding a small amount of sucralose can improve the taste of alcoholic beverages, effectively cover up the original acidity of alcoholic drinks and improve the taste of alcoholic beverages. There is no peculiar smell in the coordination of the wine body.
The application of sucralose in nutritional drinks is a relatively new practice in recent years, which can mask the bitterness and astringency of vitamins and functional substances. The application of sucralose in lactic acid bacteria and fermented milk will not be decomposed by it, nor will it have a bad effect on the fermentation process, and the overall effect is better.
Because sucralose has good stability, it will not react with other substances, nor will it affect the transparency, color and flavor of the beverage. In addition, sucralose has the properties of heating sterilization and long-term preservation, so there will be no problems such as degradation or dechlorination. Therefore, the application of sucralose as a sweetener in beverage production can meet the use and circulation management.
2.Bakery food
Because sucralose has the advantages of high temperature resistance and low calorific value, it is widely used in baked goods. The sweetness of sucralose products heated at high temperature will not change, and there is no measurable loss. It is common to add sucralose to baked pastries and confectionery.
When the pH was 3 and the food added with sucralose was placed for 1 year, the preservation rate of sucralose was only 2%. When the pH is higher than 3, sucralose will not be lost, and will not participate in the fermentation reaction, will not affect the growth of yeasts.
Based on this, the application of sucralose in low pH foods such as fermented lactic acid and yoghurt can give full play to the advantages of sucralose and improve the taste of food.
It should be noted that because sucralose itself does not contain calories, it is difficult to absorb highly effective sweeteners, so it will not directly lead to problems such as obesity. The application of it in sugary stuffing foods such as moon cakes and desserts can reduce the calories in the food on the basis of ensuring the taste.
3.Candied food
Sucralose was used in candied foods, and the amount of sucralose was controlled at 0.15g/kg. It is mainly due to the good permeability, which ensures sweetness and avoids other reactions at the same time.
In addition, sucralose should be effectively controlled in combination with the hygienic Standard for the use of Food Additives, and the maximum amount of sucralose added is 0.15 ~ 1.25 g/kg. It was used in modified chewing gum with a dosage of 1.5 g/kg. The specific standards are as follows: sucralose less than 1.8 g/kg in pastry, rubber sugar less than 2.6 g/kg, coffee and black tea less than 12.0 g/kg, etc.
3.Development
Sucralose has been approved for use in more than 30 countries and added to more than 400 foods. China approved the use of sucralose in the 1990s. Due to the lack of promotion and limited application technology, it has great potential to tap.
In addition to having a good taste, sucralose can also be used in the prevention of obesity, diabetes, cardiovascular disease and so on. As an important sweetener, it actively excavates and integrates its characteristics, conforms to the development trend, and provides a guarantee for the overall upgrading of food processing.
