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• Kosher Certificate • Certificate of Analysis • Meet FCC IV & USP/NF28 Specifications |
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| Sucralose is the only non-caloric, high-intensity sweetener made from sugar, 600 times sweeter than sucrose. Sucralose has been approved for use in foods and beverages in more than 40 countries including Canada, Australia and China. Sucralose is the low-calorie sweetener made from sugar, so it tastes like sugar. It is about 600 times sweeter than sugar and can be used in place of sugar to eliminate or reduce calories in a wide variety of products, including beverages, baked goods, desserts, dairy products, canned fruits, syrups and condiments. Sucralose was discovered in 1976. More than 100 scientific studies conducted over a 20-year period have conclusively demonstrated that sucralose is safe for consumption. In 1990, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was the first regulatory body to endorse the safety of sucralose. In 1991, Canada!/s Health Protection Branch became the first national regulatory agency to endorse sucralose safety and permit its use in foods and beverages. In 1998, the United States Food and Drug Administration (FDA) approved the use of sucralose in 15 food and beverage categories -- the broadest initial approval ever given to a food additive. Then, in August 1999, the FDA extended the approval by permitting sucralose use as a general-purpose sweetener in all foods, beverages, dietary supplements and medical foods. In January 2004, the European Union amended its Sweeteners Directive to permit the use of sucralose in a broad range of food and beverage products. Sucralose is now permitted for use in over 60 countries and has been consumed by millions of people worldwide. | |
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| Description white: crystalline powder Sucralose Content: 98.0 ~ 102.0%
Water:<= 2.0% Residue on ignition:<= 0.7 % Methanol: <= 0.1% Heavy Metals (as Pb): <= 10mg/kg Optical Rotation: +84.0"~ +87.5 |
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