Sucralose and sucrose have the following three differences, long-term consumption has no effect on the body.

1, sweetness.

Sucralose is 400-800 times sweeter than sucrose under different conditions, with pure sweetness, sweetness presentation speed, maximum sweetness intensity, sweetness duration, aftertaste, and other sweetness characteristics are very similar to sucrose without any aftertaste, and it is a powerful sweetener recognized in the world.

2, calories.

Sucralose has a very low calorie value (can be regarded as 0), does not cause obesity, and can be used by diabetics, cardiovascular and cerebrovascular disease patients and the elderly. Sucrose has high calorie value, 1g of sucrose can produce 17KJ of calories, excessive intake is easy to cause obesity.

3, price.

Sucralose is inexpensive, the price is only equivalent to about 1/3-1/2 of sucrose under equal sweetness, and through appropriate compounding, it can also increase the sweetness, which further saves the cost for users.

Sucralose has been proved to be extremely safe through long time toxicological tests and is the most ideal powerful sweetener which can be consumed by children, adolescents, young people, middle-aged, old people and patients with all kinds of diseases without any nutritional doubts.

Expanded Information:

Sucralose is a powerful sweetener that can be used in a variety of ways. p>With sucralose be careful not to add too much.

China's "Food Additives Hygiene Standards" (GB2760-2014) stipulates that sucralose can be used as a tabletop sweetener, with a maximum use level of 0.05g/package and tablet. Frozen drinks (except 03.04 edible ice), canned fruits, pickled vegetables, canned mixed grains, baked goods, used in fruit juice (flavor) type drinks, compound seasonings, prepared wine, sauce and sauce products, vinegar, soy sauce, the maximum amount of 0.25g/kg.

Used in modulated milk, flavored fermented milk, processed edible fungi and algae, the maximum amount of 0.3g/kg. p>