Sucralose offers a sugar-like taste profile, without the bitter aftertaste of some other high-intensity sweeteners.
Sucralose is a popular artificial sweetener, around 600 times sweeter than sucrose (table sugar), that food product manufacturers use to reduce calorie content.
It’s chemical stability makes it versatile. Unlike some sweeteners, sucralose does not break down when exposed to heat, so it is suitable for use in cooking and baking. This stability also ensures that it maintains its sweetness over a long shelf life, making it attractive for processed and packaged food products.
Only tiny amounts are needed to achieve the desired sweetness level in a product. This can affect the volume, texture, and bulk that sugar otherwise provides to product formulation. To address this, manufacturers often use bulking agents, like maltodextrin, in conjunction with sucralose. This combination ensures that products not only taste good but also have the desired texture and mouthfeel.
Sucralose is one of a number of sugar substitutes we supply at North Central, including: