Title: Alternative Sweeteners

Sucralose 195
Figure 6 Viscosities of aqueous sucralose solutions measured at 939 sec 1 .
The low viscosities and Newtonian behavior of sucralose solutions show
that viscosity will not create mixing or dispersion problems in normal food unit
operations or processes.
D. Surface Tension
The surface tension of aqueous sucralose solutions held at 20°C was measured
with a Kruss model K8600 tensiometer by use of the ring method. Dilute sucralose
solutions, 0.1% and 1%, exhibited negligible lowering of surface tensions.
The reduction was 0.8 milliNewtons per meter (mN/m) to 3.1 mN/m, respectively.
This negligible reduction in surface tension shows that sucralose is not a
surfactant, and it will not cause foaming in liquid products.
E. Refractive Index
Although valid and precise high-performance liquid chromatography (HPLC) and
gas chromatography (GC) analytical methods for the determination of sucralose
are available, more rapid and simpler techniques may be useful to food manufacturers
for quality assurance and quality control purposes.
The use of refractive index as a simple means of determining the concentration
of sucralose in simple aqueous solutions was evaluated with the use of a
Bellingham and Stanley model 60/95 Abbe refractometer. Aqueous solutions of
sucralose were prepared at 5, 10, 15, 20 and 25% and tested at 20°C.