Premium
Physicochemical Properties of the Sweetener Sucralose
Author(s) -
JENNER M.R.,
SMITHSON A.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05179.x
Subject(s) - sucralose , chemistry , aspartame , partition coefficient , aqueous solution , chromatography , surface tension , solubility , viscosity , sugar , food science , thermodynamics , organic chemistry , physics
The physicochemical properties of the high intensity sweetener, sucralose, (1,6‐dichloro‐1,6‐dideoxy‐β‐D‐fructofuranosyl 4‐chloro‐4‐deoxy‐α‐D‐galactopyranoside) were determined. A high solubility in water (28.3g/100 mL at 20°C) in combination with Newtonian viscosity characteristics, a negligible lowering of surface tension, and no pH effects demonstrated that sucralose was particularly suitable for use in liquid products. The refractive index of aqueous solutions was linear with respect to concentration confirming the usefulness of this technique for determining solution concentrations. A low octanol‐water partition coefficient confirmed that sucralose was poorly soluble in lipids and was, therefore, likely to behave in a similar fashion to sugar in multiphase systems.