Characteristics and advantages

Intensive sweetness, 600 times as sweet as sucrose in 3% solution
Clean sweetness and tastes like sugar
Free solubility in water and high stability
Under room temperature, its solution with pH 5 is the most stable one among all sweeteners
Highly stable and maintaining its sweetness during heat processing of cooking and baking
Having low-caloric value and no raising blood glucose level, especially suitable for diabetics
No causing tooth decayed
Having neither toxin nor by-effects
Readily blending with most sweeteners to obtain ideal synergistic effect

3 Application of  Sucralose

In 1976, Sucralose was exploited.
In 1991, Canada approved the use of Sucralose.
In 1997, China approved the use of Sucralose.
In 1998, The United states FDA granted approval for Sucralose application in 15 food and beverage categories.
In 1999, FDA approval expanded to classify Sucralose as a general purpose sweetener before mentioned 15 food and beverage categories.
In 1999, Japan approved the use of Sucralose.
In 2004, EU approved the use of Sucralose.

ADI of Sucralose set by FAO/WHO JECFA: 15mg/kg body weight
ADI of Sucralose set by FDA: 5mg/kg body weight

As the ideal sweetener, Sucralose has been applied in more than 3000 food, beverage, health care products, pharmaceuticals and personal care products, consumed by millions of people around the world, including children and diabetes.