Sucralose (sucralose) is a widely used high-intensity sweetener that is favored for its unique sweetening properties and good stability. However, there are some noteworthy phenomena and factors regarding the stability of sucralose at high temperatures.
Discoloration under high temperature
Sucralose may undergo discoloration at high temperatures (e.g., 40°C or 60°C). This discoloration may be related to the chemical nature of sucralose, specifically, it may be caused by decomposition or oxidation of sucralose. Nevertheless, the discoloration of sucralose at high temperatures does not completely prevent its use in the food industry for several reasons:
Taste effect: Sucralose has a very high sweetness intensity and its sweetness characteristics remain stable to a certain extent even if discoloration occurs during high temperature treatment.
Control of conditions of use: In practice, sucralose is usually used in the early stages of processing, and subsequently the discoloration is reduced or avoided by controlling the process conditions.
Manufacturer differences: There may be differences in the stability of sucralose produced by different manufacturers, depending on their respective production processes, choice of raw materials and formulations. Some manufacturers may adopt special technical means to improve the stability of their products, thus reducing the risk of discoloration.
Chemical stability at elevated temperatures
Although sucralose may discolor at high temperatures, its chemical structure does not usually change significantly under high temperature conditions. For example, it has been documented that the internal structure of sucralose does not change at elevated temperatures, suggesting that its basic chemical properties are relatively stable in high temperature environments.
Hydrolysis at high temperatures
Under high temperature conditions, sucralose may undergo slight hydrolysis in aqueous solution to produce 4-nitrogen-4-deoxygalactose and 1,6-dichloro-1,6-dideoxyfructose. This information suggests that the stability of sucralose may be affected by hydrolysis in high temperature environments.
Conclusion.
In summary, the chemical structure of sucralose usually remains stable at high temperatures, although it may undergo discoloration. The discoloration phenomenon is mainly related to decomposition or oxidation, while its sweetness properties can be maintained to some extent. In addition, the effect of high temperature on the stability of sucralose can be effectively mitigated or avoided by proper process control and selection of high quality products. In practice, the high temperature stability of sucralose is sufficient to support its use in a wide range of food processes.
