Aluminum Caprate
Aluminum Palmitate
P-Aminobenzoic acid
Bebzakdegtde
Benzyl Acetoacetate
Benzyl Benzoate
Benzyl Butyrate
Benzyl Cinnamate
Benzyl Formate
Calcium Ascorbate
Calcium Bromate
Calcium Caprate
Calcium Caprylate
Calcium Carbonate
Calcium Citrate
Calcium Diglutamate
Calcium Gluconate
Calcium Lactate
Calcium Myristate
Calcium Palmitate
Calcium Pantothenate
D-Camphor
Carboxymethyl cellulose
Cellulose Acetate
Chlorophyll
Citronellal
DL-Citronellol
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Citronellyl Butyrate
Diethyl Malate
Diethyl Tartrate
Disodium Citriate
Erythorbic Acid
Ethyl Acetate
Neryl Acetate
Neryl Butyrate
Neryl Formate
Ethyl Vanillin
Ethtyl Vanillin Isobutyrate
Ethyl Vanillin Beta-D-Glucopyranoside
Ethyl Vanillin Propyleneglycol Acetal
Ferric Citrate
Ferrous Ascorbate
Ferrous Citrate
Ferrous Fumarate
Ferrous Lactate
Ferrous Gluconate
Geranyl Formate
Lactalbumin
Lanolin
Lauric Acid
Lauryl Acetate
Lauryl Alcohol
Linalyl Acetate
Linalyl Anthranilate
Linalyl Formate
Magnesium Caprate
Magnesium Caprylate
Magnesium Fumarate
Manganese Citrate
Musk, Ketone
Myristic Acid
Sodium Ascorbate
Sodium Benzoate
Sodium Bicarbonate
Sodium Formate
Sodium Fumarate
Sodium Humate
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Sodium Tartrate
Tocopherols
Sorbitol
Salicylic Acid
Potassium Sorbate
Potassium Chloride
Potassium Caseinate
Potassium Carbonate
Potassium Caprylate
Potassium Caprate
Beta-Carotene
Potassium Bromate
Potassium Borate
Potassium Bisulfite

 

Sucralose

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Chemical name of sucralose is 2-[2,5-bis(chloromethyl)-3,4-dihydroxy-oxolan-2-yl]oxy-5-chloro-6-(hyd roxymethyl)oxane-3,4-diol. And the Molecular Weight: 397.633 g/mol. CAS No. is 56038-13-2

Molecular Formula: C12H19Cl3O8. Structure as following:

Sucralose is the only non-caloric sweetener made from sugar. Sucralose is derived from sugar through a multi-step patented manufacturing process that selectively substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule. This change produces a sweetener that has no calories, yet is 600 times sweeter than sucrose. Sucralose tastes like sugar. It has a clean, quickly perceptible, sweet taste that does not leave an unpleasant aftertaste. The exceptional stability of sucralose allows both food manufacturers and consumers to use it virtually anywhere sugar is used, including cooking and baking.

One advantage of sucralose for food and beverage manufacturers and consumers is its exceptional stability. It retains its sweetness over a wide range of temperature and storage conditions and in solutions over time. Because of its stability, food manufacturers can use sucralose to create a number of great-tasting new foods and beverages in categories such as canned fruit, low-calorie fruit drinks, baked goods, and sauces and syrups. Sucralose also can be used as a sweetener in nutritional supplements, medical foods, and vitamin/mineral supplements.

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.

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