Sucralose has high stability. In food processing, it should be added in any step according to the actual needs of the factory. This not only makes it convenient to use but also results in better overall performance. For the analysis of sucralose content, high-performance liquid chromatography (HPLC) should be used to directly measure relevant data and information. The application of sucralose in food processing aligns with market demand trends, requiring product monitoring personnel to pay close attention to the dosage.
Beverages
Sucralose is commonly used in beverages. Generally, the amount of sucrose added to beverages is usually concentrated between 8% and 10%. Based on the ratio of sucralose to sucrose sweetness, 0.013% to 0.016% sucralose needs to be added. That is, in 1000 kg of beverage, a maximum of 130 to 160 g of sucralose should be added to ensure a good sweetness. Furthermore, the application of sucralose in alcoholic beverages has excellent effects. Adding a small amount of sucralose can improve the taste of alcoholic drinks, effectively masking the original sourness and astringency, enhancing the flavor, and making the drink more harmonious without any off-flavors. The application of sucralose in nutritional beverages is a relatively new practice, as it can mask the bitterness and astringency of vitamins and functional substances. When used in lactic acid bacteria and fermented milk, sucralose is not decomposed by them and does not adversely affect the fermentation process, resulting in good overall effects.
Due to its good stability, sucralose does not react with other substances and does not affect the transparency, color, or aroma of beverages. In addition, sucralose has heat-sterilization and long-term storage properties, and there are no issues of degradation or dechlorination. Therefore, the use of sucralose as a sweetener in beverage production meets the requirements for both use and distribution management.
Baked Goods
Sucralose is widely used in baked goods due to its heat resistance and low calorie value. The sweetness of sucralose products does not change after high-temperature heating, and there is no measurable loss. Adding sucralose to baked goods and confectionery is common. At pH 3, foods with added sucralose show only a 2% loss of sucralose after one year. At pH above 3, sucralose loss is almost nonexistent, and it does not participate in fermentation reactions or affect yeast growth. Based on this, sucralose can be used in low-acidity foods such as fermented lactic acid and yogurt to enhance their flavor and improve taste.
It is important to note that sucralose itself contains no calories and is difficult to absorb as a high-efficiency sweetener; therefore, it does not directly cause obesity. Using it in sweet fillings such as mooncakes and desserts can reduce the calorie content while maintaining good taste.
For candied fruits, the addition amount of sucralose should be controlled at 0.15 g/kg. This is mainly because sucralose has good permeability, ensuring sweetness while avoiding other reactions. In addition, the "Hygienic Standard for the Use of Food Additives" should be followed to effectively control sucralose, with a maximum addition amount of 0.15–1.25 g/kg. When used in modified chewing gum, the addition amount is 1.5 g/kg. Specific standards are as follows: sucralose addition in pastries should be below 1.8 g/kg, in gummy candies below 2.6 g/kg, and in coffee and black tea below 12.0 g/kg, etc.
