Overview: Sucralose is an artificial sweetener and sugar substitute. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as aspartame, twice as sweet as sodium saccharin and three times as sweet as acesulfame potassium. Owing to its stability, safety and free-calorie, sucralose is often uesd in dairy, cereals, deserts, beverages, ect. Here are market analysis about global imp & exp of sucralose in recent years. Table 1: Top 20 export countries Table 2: Top 20 import countries HS: 293219-Compounds containing an unfused furan ring (whether or not hydrogenated) Source: UN Comtrade (2015) In 2015, the import of Compounds containing an unfused furan ring (whether or not hydrogenated) in the structure(HS293219) reached 22.28 million kilograms in 114 countries and regions; USA, India, Spain became the top 3 importers. In the same year, the export volume of Compounds containing an unfused furan ring (whether or not hydrogenated) in the structure(HS293219) reached 16.06 million kilograms in 60 countries and regions; China, USA, Singapore were the top 3 exporters, counting for 71.64% of global total export. In 2017, sucralose has its own HS code, 2932140000. Exports Profile From the above figures, we can find that China is the top 1 exporter of HS code 293219, taking 36.82% of global export, followed by USA with 18.01% and Singapore with 16.81%. In 2017, sucralose’s new HS code 2932140000 carries out. Chinese sucralose exports According to statistics from Globalwits (2017), China exported majority amount of sucralose to USA, Germany, UK, Mexico, Brazil, Indonesia, ect, in Jan. to Apr. of 2017. USA still ranks first with 62.5 tonnes, its import volume from China is 5 times bigger than Germany. According to statistics from Globalwits (2017), we can find that Kanbo has been the top 1 exporter of sucralose in 2017.01-04, recorded 95. Kanbo is followed by JK Sucralose, recorded 93. JK Sucralose is the largest sucralose manufacturer in China, but their production has been limited because of environmental problem in 2016. Owing to the limited production of Tate & Lyle and JK Sucralose, the price of sucralose has been on a high level since the end of 2016. Key players of sucralose 1. Tate & Lyle plc Tate & Lyle is a British-based multinational food ingredients provider. It’s well-known as the the first manufacturer to produce sucralose in the world on an industrial scale. In the last financial year, sales of Tate & Lyle increased 17 percent to £2.75 billion (US$3.57 billion). It is also reported a £30m (US$39 million) increase in Sucralose profit, a £19m (US$24.6 million) decrease in Food Systems profit, with significant decline in Europe and a 22 percent increase in sales from New Products. Because of over-supply and other problem, Tate & Lyle has re-structuring its Splenda Sucralose business to further focus on and strengthen Speciality Food Ingredients. In Apr. 2016, Tate & Lyle closed the Singapore facility, and consolidated all Splenda Sucralose production into one facility in Alabama, US. 2. JK Sucralose Inc. JK Sucralose is the largest sucralose manufacturer in China, and only second to Tate & Lyle in the world. In 2009, JK Sucralose intervened in the ITC investigation, and successfully won the ITC Case Against Tate & Lyle’s Asserted Patents. After that, with several of its own Sucralose processing patents in the United State and China, JK Sucralose has taken great advantage in the field of sweeteners. However, in 2016, the production JK Sucralose has been limited because of environmental problem. OKCHEM is an innovative, professional, and reliable chemical B2B platform, dedicated to providing convenient and safe chemical trade and one-stop solution to chemical suppliers and buyers globally, and increasing the value of international chemical trade.
Sucralose (E955) presents as an important food additive and good substitute of sucrose as customers and food manufacturing industry are driving by a more healthy way of living and efficient performance. It is an artificial and noncaloric sweetener about 600-650 times sweeter than sucrose, 3 times than aspartame and acesulfame potassium, 2 times than sodium saccharin. It has the similar taste as sucrose. At present, more than 120 countries and regions approved the usage of sucralose in food, health care, pharmaceutical and cosmetic industries. The Joint Expert Committee on Food Additives (JECFA) approved it as GRAS (Generally Recognized as Safe). Figure 1: Global Production and Consumption of Sucrose from 2009-2018 Source: United States Department of Agriculture (USDA) According to the statistics of USDA, sucrose production in Global production for marketing year 2017-2018 is up 9 million tons (raw value) to a record 180 million on gains in Brazil, China, the European Union, India, and Thailand. The consumption is relatively flat and at 172 million tons. In China, during the 4th quarter of 2016, sucralose price was increased 100%. Recent years, the cost of Chinese local sucrose is high, therefore its production is slightly dropped, while the consumption of sugar is increasing. Marketing year 2015-2016 the annual gap of demand and supply was 5.9 million metric tons, which was 50% of the Chinese sucrose production. Part of the consumption is shifting from sucrose to sucralose and the potential of sucralose market is promising. Common international brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Common Chinese brand names are Jinhe and Huayang. Jinhe has capacity of 500 metric tons and the capacity is increasing. Please follow OKCHEM.COM for sucralose supply and market information.
Sucralose is white powder and can dissolve easily in water, ethanol and methanol. It is about 600 times as sweet as sugar and tastes like sugar. Sucralose will not be regarded as a carbohydrate by the body. It has extremely low chances of absorption by the body. Therefore, sucralose does not provide any energy and is also suitable for people with diabetes to eat. After a safety assessment, Health Canada's Food Directorate consider sucralose as a sweetener food additive for supplemental soup has no food safety risk. It is already permitted for use in Canada as a sweetener in a wide variety of foods at various maximum levels of use. On October 6, 2016, the publication of the European Commission (EU) 2016/1776 regulations, amending European Parliament and Council Regulation (EC) No 1333/2008, annex II, allowing sucralose (E 955) add to sugars or polyols as flavor enhancers used in chewing gum. The maximum limit for use is 1200mg/kg. Compared with other sweeteners, it has many incomparable advantages: • High sweetness, 600-650 times as sweet as sugar • Pure taste, no smell or bitter taste, sweet curves almost overlap with sucrose, which is unmatched by any other sweetener. • Absolute security, ADI is 15mg/kg, no safety and toxicological problem. • Extremely low heat value, do not cause obesity, people with diabetes, cardiovascular and cerebrovascular diseases patients and the elderly can eat it. • Does not cause blood sugar fluctuations, and for people with diabetes to eat. • Do not cause dental cavities. • Has good solubility and stability, acid and alkali resistance, high temperature resistance, long shelf life. From acidic to neutral food, it has a dilution effect to sour and salty; It has a masking effects on the astringent, bitter, alcohol, and other unpleasant taste; it is synergies for chili, milk flavor; etc. As a result, this product is the most ideal sweetener available for children, adolescents, youth, middle age, old age and patients with various diseases. There is no nutrition questions. If you have interest to sucralose and other food additives, please follow us Linkedin Page or visit www.okchem.com to get more, hope this can help you, thanks!
Italian researcher Morando Soffritti had published a study linking the consumption of sucralose and cancer in mice, foreign media reported. However, The European Food Safety Authority (EFSA) disagreed, the critics pointed out that Italian researchers got the unreliable data from the results of the unconventional experiment designing and missed experiment’s behavior pattern. So there is no clear link between sucralose and cancer. Sucralose, a new sweetener, was discovered in 1976 by scientists from Tate & Lyle. Sucralose is sugar-based, but about 600 times sweeter than sugar. It is one of the best functional sweeteners because of its no calorie, high sweetness and high safety features. Chlorine replaces sucralose's element hydroxyl, and human body can't absorb this compound. As a result, it does not provide any calories. Therefore, lots of sucralose-based products labeled "suger-free" "low-suger" as a common means of advertisement propaganda. Sucralose is a very good choice for the old, diabetic and people who want to lose weight. At the same time, it is easier to use because of the outstanding stability of sucralose, which does not affect smell, colors, viscosity of beverages when used as sweetening agent in the manufacturing of beverages. International Sweetener Association (ISA) welcomed EFSA’s opinion. Robert Peterson from ISA , indicated that ISA, International Science Community (ISC) and Supervision organization have identical ideas for the safeness of sucralose. In 1989, ISA first carried out sucralose security risk assessment. Later in 2000, EFSA chose 1mg/kg of sucralose as the daily recommended amount. More than 4500 kinds of food, beverages and medical products use sucralose. Related Articles Uses and safety of phosphoric acid What is Vital Wheat Gluten?
Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as aspartame and twice as sweet as saccharin and three times as sweet as acesulfame potassium. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Some Facts about Sucralose Sucralose is man-made chemical substance. This is a fair objection. We all know that man-made substances never end up being good for us, and this is why I only give the product a one thumb up recommendation instead of two. Sucralose is made from sugar. Sugar molecules are removed, chlorinated and put back to make sucralose, which is 600 times sweeter than sugar. The chlorination process is similar to that used to make table salt. Because sucralose is so sweet, only a tiny amount is needed to replicate the taste of sugar. The second fact about this product is that a very small portion of the chemically-produced sweetening agent is consumed on a per serving basis. Most of what you see when you open a container of sucralose is a filler called maltodextrin. We know for sure that maltodextrin is the dominant ingredient in the product because it's listed as the first ingredient on the ingredients list. Maltodextrin is made from a vegetable root, typically chicory and is harmless. Sucralose very closely resembles the taste of sugar. That means I don't have to adapt to a new flavor or to a less sweet taste. Sugar alcohols, for example, are about 50% as sweet as sugar, which means you either have to use more of them or adapt. Sugar alcohols are recognizable because they always end in "ol," and include substances like sorbitol, maltitol and erythritol. Is Sucralose Safe? If you have ever had water from a faucet in the U.S., you have consumed "chlorinated water." Sucralose is basically chlorinated sugar, which is un-absorbable by humans. The FDA approved it after reviewing more than 100 animal and clinical studies which unanimously indicated little to no risk of ingesting Sucralose.
Sucralose(E955) is a disaccharide, chemically known as 4,1',6',-trichloro-4,1',6'trideoxy-Pentagalactosucrose, a strong food sweetener under the brand name Splenda, TGS for short. There has been an increasing demand on high quality and high safety food sweetener. Sucralose(E955) is a kind of artificial sweetener, which possesses the feature of low-calories, high sweetness, high safety and excellent sweet characteristics. Therefore it becomes an ideal artificial sweetener. Sucralose(E955), discovered in 1976 by scientists from Tate & Lyle, was launched on the market in 1988. There has been over 80 countries certified to use this product so far. It is the leading role on the peak of high intensity sweetener’s development. Sucralose is soluble in water and can be used in water-based and alcoholic-based food and beverages. Besides, adding sucralose to sodas does not form the excessive foam because of its low surface tension of solution. As the strong sweetener, it is about 600-800 times sweeter than sugar. However, without the calories of sugar, or the bitter aftertaste like other popular sweeteners. It has the most approximate sugar flavor among saccharin, alitame-k and aspartame. Besides, it has high compatibility with food, beverages and other sweeteners. Sucralose also has high stability. Scientist Houtchinson did an experiment, he put sucralose separately in different PH value of 3, 5, 7 at 100 degree for 1 hour, no matter in what conditions, sucralose is contained up to 98%. At the same time, sucralose does not react with any composition or ingredient that in food or beverages. A study shows that sucralose does not have the feature of bioaccumulation. In other words, human body can’t absorb most sucralose (near 85%), we will eventually excreted it in the stool. Health officials around the world has approved its safety based on lots food security researches. Now sucralose is used in more than 4500 kinds of food, beverages and medical products. Please follow us Linkedin Page or visit www.okchem.com to get more. Thaks a lot. Related Articles: What Is E202 Food Additive? EFSA: Sucralose Has No Risk of Cancer