Determination of Sucralose

Artificial sweeteners are used to provide low-calorie production in foods, especially beverages. Artificial sweeteners are highly preferred, especially in carbonated beverages. One of the sweeteners used in foods is sucralose. Sucralose is a disaccharide obtained by replacing three hydroxyl groups in the sucrose molecule with chlorine.

The ease of use of sucralose in foods is also one of the reasons for preference, generally in terms of solubility. Sucralose has about 600 times higher sweetness than sucrose. Since sucralose does not give energy and does not affect blood sugar, it is preferred by those who want to lose weight or diabetic patients.

Like many sweeteners used in foods, sucralose is analyzed. "Sucralose Determination" is carried out in order to support the claim that it does not contain sweetener in foods and to verify the label information. "Determination of Sucralose" is safely tested and analyzed in accredited and authorized Food Analysis Laboratories.

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