Products Description

Chemical formula: C12H19Cl3O8
Molecular weight: 397.64
CAS number: 56038-13-2
EINECS number: 259-952-2
Melting point: 125 ℃ (decomposes)
Water solubility:Very soluble in water
Density： 1.66 g/cm³ (20℃)
Appearance： White to off-white crystalline powder, odorless, non-hygroscopic
Applications： Used as a sweetener in food processing
Hazard description： R36/37/38
Sweetness： 400 - 800 times that of sucrose

Triclosan, commonly known as sucralose, is a high-potency sweetener with the molecular formula C12H19Cl3O8. It has high stability and is resistant to light, heat, and pH. It is highly soluble in water, methanol, and ethanol, and slightly soluble in ether. The pH of a 10% aqueous solution is 5 to 8. In 1976, a new type of sweetener was jointly developed by the British Tate Company and the University of London and patented. It was launched on the market in 1988 and is the only functional sweetener derived from sucrose. The original trademark name was Splenda, and it can achieve a sweetness approximately 600 times (400 to 800 times) that of sucrose. The characteristics of triclosan include no calories, high sweetness, pure sweetness, and high safety. It is also one of the most ideal sweeteners.

Items	Specifications	Analysis results
Appearance	White crystalline powder	Meet the requirement.
Assay (on dry basis) (%)	98.0～102.0	99.57
Special rotation	+84.0°～+87.5°	+86.19°
Water (%)	≤2.0	0.2
Residue ignition (%)	≤0.2	0.052
Methanol (%)	≤0.1	0.0014
Heavy metal (as Pb) (mg/kg)	≤10.0	<10
Arsenic(As) (mg/kg)	﹤3.0	0.23
Lead(Pb) (mg/kg)	﹤1.0	0.06
PH(10% water solution)	5.0~8.0	6.0
Total plate count (cfu/g)	≤250	<10
Coliform (MPN/g)	<3.0	<3.0
Molds and Yeast (cfu/g)	≤50	<10
Staphylococcus aureus	Not detected	Not detected
Salmonella	Not detected	Not detected

Functional Features

It has excellent performance and is a non-nutritive strong sweetener. Trisodium cyclamate has a very high sweetness (400-800 times that of sucrose), and the sweetness is pure. The speed of sweetness presentation, the maximum sweetness perception intensity, the duration of sweetness, and the aftertaste are all very close to sucrose. Trisodium cyclamate is stable in nature. Its crystalline product remains stable even after being stored at 20℃ for 4 years in a dry condition. In aqueous solutions, within the pH range of soft drinks and at normal temperatures, trisodium cyclamate is the most stable among all strong sweeteners. It can be stored for more than one year without any changes.
Trichlorosucrose is a derivative of the pure natural product sucrose. Its relative sweetness of sucrose varies with the solution concentration. It has a blunting effect on sourness and saltiness, and can mask flavors such as astringency, bitterness, and alcoholic taste. It also enhances effects such as spiciness and milkiness.

Biological Characteristics

Trisodium cyclamate does not participate in metabolism in the human body, is not absorbed by the human body, has a calorie value of zero, and is an ideal sweetener substitute for diabetics. In 1998, it was reviewed and certified by the FDA, and it can be used as a universal sweetener for all foods, and does not affect the concentration of glucose in the blood. It can be accepted by diabetic patients. Moreover, trisodium cyclamate is not utilized by dental plaque bacteria, can reduce the amount of acid produced by bacteria in the mouth and the adhesion of streptococcus cells on the tooth surface, effectively exerting an anti-caries effect. Animal studies have shown that trisodium cyclamate is safe even when consumed at doses several hundred times higher than the human usage level for a long period of time. Long-term experiments conducted on ordinary human volunteers have shown that trisodium cyclamate does not have any irreversible effects on human health. After long-term safety certification tests, the US FDA confirmed it as a GRAS (safe) additive.

Product Application

Trisodium cyclamate has high stability. In food processing, it should be added centrally at any stage according to the actual needs of the factory. Not only is its use convenient, but the overall effect is also good. For the content analysis of trisodium cyclamate, high-pressure liquid chromatography should be adopted to directly measure the relevant data and information. In food processing, the application of trisodium cyclamate in line with market demand trends requires product monitoring personnel to pay close attention to the dosage.

Beverage
Trichlorosucrose is commonly used in beverages. Generally speaking, the sugar content in beverages is usually concentrated between 8% and 10%. If based on the sweetness ratio of trichlorosucrose and sucrose, 0.013% to 0.016% of trichlorosucrose needs to be added. That means, in 1000 kg of beverages, at most 130 to 160 grams of trichlorosucrose can be added to ensure the beverage has a good sweetness. Additionally, trichlorosucrose has a good effect when applied in alcoholic beverages or alcoholic beverages. Adding a small amount of trichlorosucrose can improve the taste of alcoholic beverages and effectively mask the sourness originally present in the alcohol, enhancing the taste of the alcohol and making the alcohol body harmonious without any off-flavors. Applying trichlorosucrose in nutritional beverages is a relatively new practice, which can mask the bitterness and astringency of vitamins and functional substances. Applying trichlorosucrose in lactic acid bacteria and fermented milk is not decomposed by them and does not have adverse effects on the fermentation process, and the overall effect is good.
Due to the good stability of trichlorosucrose, it does not react with other substances and does not affect the transparency, color, and aroma of the beverage. Moreover, trichlorosucrose has the properties of heat sterilization and long-term preservation, and there are no degradation or dechlorination problems. Therefore, applying trichlorosucrose as a sweetener in beverage production can meet the requirements of use and circulation management.
Baked foods
Due to the high-temperature resistance and low calorific value of trichlorosucrose, it is widely used in baked foods. The sweetness of trichlorosucrose products after high-temperature heating does not change, and there is no measurable loss. Trichlorosucrose is commonly added to baked pastries and candy-like products. At a pH of 3, the preservation rate of trichlorosucrose in food added with trichlorosucrose for 1 year is only 2%. When the pH is higher than 3, trichlorosucrose hardly loses, and it does not participate in fermentation reactions, and does not affect the growth of yeast-like substances. Based on this, applying trichlorosucrose in low-acid and low-alkaline foods such as fermented yogurt and yogurt cheese can leverage the advantages of trichlorosucrose and improve the food taste.
It should be noted that since trichlorosucrose itself does not contain calories, it is difficult to absorb efficient sweeteners, so it will not directly cause problems such as obesity. Applying it in mooncakes and sweet desserts with sugar fillings can reduce the calories of the food while maintaining the taste.
Preserved fruit foods
Trichlorosucrose is applied in preserved fruit foods with an addition amount controlled at 0.15g/kg. This is mainly because trichlorosucrose has good permeability, ensuring sweetness while avoiding other reactions. In addition, it should be effectively controlled by combining the "Food Additive Use Hygiene Standards" for trichlorosucrose. The maximum addition amount is 0.15 to 1.25g/kg. It is commonly added in modified chewing gum at a rate of 1.5g/kg. The specific standards are as follows: the addition amount of trichlorosucrose in pastries is below 1.8g/kg, the addition amount in rubber candies is below 2.6g/kg, and in coffee and black tea, it is below 12.0g/kg.