Sucralose 99% white crystalline powder
Trading Port:Tianjin
Lead Time:15-20 working days
Payment Terms:
Contact Supplier
TDD-global
info@toodudu.com
Supplier Information
Titanium dioxide, pigments, fillers, alcohols
Basic Info.
PSA | 128.84 |
XLogP3 | -1.5 |
Appearance | White crystal powder |
Density | 1.375 g/cm |
Melting Point | 130 °C |
Boiling Point | 104-107 C |
Flash Point | 358.7ºC |
Refractive Index | 1.604 |
Water Solubility | In water, 2.27X10+4 mg/L at 25 deg C (est) |
Storage Conditions | Hygroscopic, -20ºC Freezer, Under Inert Atmosphere |
Vapor Pressure | 3.25X10-14 mm Hg at 25 deg C (est) |
Toxicity | LD50 orally in Rabbit: > 10000 mg/kg |
Taste | Intensely sweet taste |
Henrys Law Constant | Henry's Law constant = 3.99X10-19 atm-cu m/mol at 25 °C (est) |
Collision Cross Section | 177.2 ⫲ [M+Na]+ [CCS Type: TW, Method: calibrated with polyalanine and drug standards]|179.16 ⫲ [M-H]- |
Experimental Properties | Sugar equivalence value relative to sucrose = 600|In water ... stable to heat over a wide range of pH|Hydroxyl radical reaction rate constant = 5.42X10-11 cu cm/molec-sec at 25 °C (est) |
Use:
Formulations | Aqueous solutions |
Manufacturing Info | Chlorinated sucrose derivative with enhanced sweetness|Compared with dilute sucrose solution, sucralose is about 600 times sweeter. The sweetness is perceived with a slight delay and a lasting effect, similar to aspartame, and generally considered of good quality.|Solid sucralose is not fully stable, and slowly releases HCl, with discoloration. In contrast, aqueous solutions are highly stable, and it is marketed in this form. |
Use Classification | Food additives|Food Additives -> SWEETENER; -> JECFA Functional Classes |
Food Additive Classes | Food Additives -> SWEETENER |
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