Food additives data book - wordpres

Flavour Enhancers 526
NAME: Sucralose
CATEGORY: Flavour enhancer
FOOD USE: Beverages/ Processed foods
SYNONYMS: CAS 56038-13-2/ 1,6-Dichloro-1,6-dideoxy-b-D-fructofuranosyl-4-chloro-4-deoxy-a-Dgalactopyranoside/
4,1¢,6¢-Trichlorogalactosucrose/ 4¢,1¢,6¢-Trichloro-4,1¢,6¢-trideoxy-galacto-sucrose/
TGS
FORMULA: C12 H19C13 O8
MOLECULAR MASS: 397.64
PROPERTIES AND APPEARANCE: White crystalline powder; odourless; sweet taste. Soluble in water, methanol, alcohol; slightly soluble
in ethyl acetate. 600 times sweeter than sucrose. Chlorinated sucrose derivative with enhanced
sweetness
MELTING RANGE IN °C: 130
FUNCTION IN FOODS: Non-nutritive sweetener; flavour enhancer
ALTERNATIVES: Aspartame; ethyl maltol; glycine; thaumatin; ammoniated glycyrrhizin
LEGISLATION: CANADA:
Approved for use as sweetener and flavour enhancer in the following at the levels specified: – tabletop
sweetener (GMP) – breakfast cereal, 0.1% – beverages (concentrates and mixes) and desserts, 0.025%
– chewing gum, breath freshener, and table syrups, 0.15% – salad dressing, condiments, and puddings,
0.04% – fruit spreads, 0.045% – confectionery and alcoholic beverages, 0.07% – baking mixes and
bakery products, 0.065% as consumed – processed fruit and vegetable products, 0.015%