| CAS No.: | 5996-10-1 |
|---|---|
| Formula: | C6h12o6H2O |
| EINECS: | 611-920-2 |
|
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Product Properties
Food-grade glucose and sucralose are both commonly used sweeteners in the food industry, but there are differences between the two in terms of ingredients, sweetness, application and safety. The following are the main advantages of food-grade glucose over sucralose:
Natural source: Food-grade glucose is derived from corn, potato or other plant starch, which is hydrolyzed and belongs to natural sugars, while sucralose is an artificial sweetener and is not a natural ingredient. For food companies pursuing "clean labels", glucose is more attractive.
Energy supply: Glucose is a directly absorbable carbohydrate that can quickly provide energy and is suitable for sports drinks, energy supplements and medical nutrition products, while sucralose is not metabolized by the human body and cannot provide energy.
Taste and sweetness stability: Glucose has a soft and natural sweetness and can blend well with other ingredients to avoid an overly strong or unnatural aftertaste, while sucralose is 600 times sweeter than sucrose, which is prone to excessive sweetness or peculiar smell, and may require additional flavor adjustments in some products.
Wide applicability: Glucose is not only used as a sweetener, but also as a fermentation matrix, humectant, thickener and anti-crystallization agent in food, with a wide range of applications. Sucralose is mainly used in low-sugar or sugar-free foods and contributes less to food structure.
Production cost advantage: Glucose has a mature production process, a wide range of raw materials, and a relatively low cost, while the synthesis process of sucralose is complex and the price is high. Glucose has a greater cost advantage in large-scale applications.
High market acceptance: Glucose is a traditional source of sweetness and has a long history of use in the food industry. Consumers have a high degree of awareness of it. As an artificial sweetener, some consumers have doubts about the safety of sucralose, especially in the field of healthy foods. Some brands tend to use natural sugars.
High temperature resistance: Glucose is stable in high-temperature processing and can be used in high-temperature processes such as baking and candy manufacturing, while sucralose may decompose under certain high-temperature conditions, affecting food quality.
Specification
| Item | Standard |
| Appearance | White crystalline powder |
| Assay | ≥ 99 % |
| Specific Rotation | +52.0° ~ 53.5° |
| Acidity (ml) | ≤ 1.2 ml |
| Chloride | ≤ 0.01 % |
| Sulphate | ≤ 0.02 % |
| pH | 4.0 - 6.5 |
| Moisture | ≤ 9.5 % |
|
Iron (as Fe) |
≤ 20 mg/kg |
| Heavy Metals (as Pb) | ≤ 20 mg/kg |
| Arsenic (as As) | ≤ 2 mg/kg |
| Color Dots | ≤ 40 cfu/50g |
| Bacilli | ≤ 1000 pcs/g |
| Mildew/leaf Mold | ≤ 100 pcs/g |
| Intestines Bacillus | None |
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