FOOD INDUSTRY

Sucralose

Sucralose is extracted from sugar, replacing three atoms of hydrophilic groups for three atoms of chlorine, which provide an excellent stability to the sucralose molecule. It has an organoleptic profile of high quality that leaves a pleasant aftertaste.

Sucralose Properties:

  • It is 600 times sweeter than sugar.
  • In its applications can be manipulated like sugar, without losing its sweetness, even being exposed to high temperatures for extended periods.
  • It is not caloric neither cariogenic.
  • It is soluble and dispersible in common solvents
  • It is not recognized by the body as sugar or carbohydrate, so people with diabetes can safely consume.
  • It doesn’t require special warnings on labels
  • More than 100 studies showed that suralose is a safe and nontoxic product, including those of the Joint FAO / WHO Expert Committee on Food Additives (JECFA).
  • Approved in more than 40 countries.

Sucralose
Applications:

  • Liquid Food (juices, coffee, tea, dairy products, sauces, drinks, sauces, jams).
  • Salad dressings (fats and oils).
  • Desserts (ice cream, flan, filled, processed fruits, candy covers, fillings).
  • Baked goods and baking mixes.
  • Candies (chocolates, gum).
  • Others.

Dispersable: Significa que: se separa en partículas muy pequeñas diluyéndose en la atmósfera (o en un líquido). por ejemplo un medicamento en aerosol como los inhalados.

Cariogénico: Agente productor de caries dentales.// Referente al desarrollo del núcleo de las células.

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