Sucralose has high stability. In food processing, it should be added in any process in combination with the actual needs of the factory. It is not only convenient to use, but also has good overall effect. For the content analysis of sucralose, high-pressure liquid chromatography should be adopted to directly determine the relevant data and information. The application of sucralose in food processing conforms to the market demand trend, and requires the product monitoring personnel to pay high attention to the dosage.
1. Drinks
Sucralose is commonly used in beverages. Generally speaking, the added amount of sucrose in beverages is usually concentrated at 8% - 10%. If the ratio of sucralose to sucrose is used, 0.013% - 0.016% of sucralose should be added. That is to say, in a 1000kg beverage, at most 130-160g of sucralose can be added to ensure that the beverage has a good sweetness. In addition, the application of sucralose in alcohol or alcohol drinks has good effects. Adding a small amount of sucralose can improve the taste of alcohol drinks, effectively cover up the original sour taste of alcohol, improve the taste of alcohol, and make its wine harmonious without peculiar smell. The application of sucralose in nutritional drinks is a relatively new practice, which can mask the bitter and astringent taste of vitamins and functional substances. When sucralose is applied to lactic acid bacteria and fermented milk, it will not be decomposed by it and will not have adverse effects on the fermentation process. The overall effect is good.
Because sucralose is stable, it will not react with other substances, and will not affect the transparency, color and flavor of the beverage. In addition, sucralose has the properties of heating, sterilization and long-term preservation, without degradation or dechlorination. Therefore, the application of sucralose as a sweetener in beverage production can meet the use and circulation management.
2. Baked Goods
Because sucralose has the advantages of high temperature resistance and low calorific value, it is widely used in baked foods. The sweetness of sucralose products heated at high temperature will not change, and there is no measurable loss. It is common to add sucralose to baked cakes and candies. When the pH is 3 and the food added with sucralose is stored for one year, the preservation rate of sucralose is only 2% lost. When the pH is higher than 3, sucralose will hardly lose, and will not participate in the fermentation reaction, and will not affect the growth of yeast substances. It is also based on this that the application of sucralose in fermented lactic acid and yoghurt products with low pH can give play to the advantages of sucralose and improve the taste of food.
It should be noted that because sucralose does not contain calories, it is difficult to absorb efficient sweeteners, so it will not directly lead to obesity and other problems. Applying it to sugar-filled foods such as moon cakes and desserts can reduce the heat in foods on the basis of ensuring the taste.
3. Candied food
Sucralose was used in candied foods with the addition controlled at 0.15 g/kg. The main reason is that sucralose has good permeability, which ensures sweetness while avoiding other reactions. In addition, sucralose should be effectively controlled in combination with the Hygienic Standard for the Use of Food Additives, with a maximum addition of 0.15~1.25 g/kg. It was applied to modified chewing gum with the addition of 1.5g/kg. The specific standards are as follows: the addition of sucralose in cakes is below 1.8g/kg, the addition of gum sugar is below 2.6g/kg, and the addition of coffee and black tea is below 12.0g/kg.
