Sucralose Sweetener Wholesale Supplier

Sucralose

Sucralose is a sucrose-derived sweetener produced from natural cane sugar through a scientifically controlled process. As a next-generation, zero-calorie sweetener, it is recognized as one of the most competitive non-caloric sweeteners available today.

Chemical Name:
1′,6′-Dichloro-1′,6′-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactofuranoside

Molecular Formula: C₁₂H₁₉O₈Cl₃

Structural Formula:

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Product Features

High sweetness with a clean taste. Sucralose is approximately 600 times sweeter than sucrose, with a sweetness profile very similar to that of sugar.

Excellent stability and solubility. It demonstrates good processing stability, with strong resistance to heat as well as acidic and alkaline conditions.

Non-nutritive sweetener. As a non-caloric sweetener, sucralose is widely used as a sugar alternative in reduced-sugar and sugar-free formulations.

Well-established safety profile. Sucralose has an Acceptable Daily Intake (ADI) of 0–15 mg/kg body weight and has been approved for use in over 100 countries and regions worldwide.

Available Certifications

Certification / System	Relevance
BRCGS Food Safety	Food safety management for the certified production scope
FSSC 22000	Food safety management system for food additive production
ISO 9001	Quality management system
ISO 14001	Environmental management system
ISO 45001	Occupational health and safety management system
Halal / Kosher	Available subject to product scope, grade, and certificate confirmation

Sweetener Comparison Table: Sucralose vs Stevia, Aspartame, Ace-K and Erythritol

Feature	Sucralose	Steviol Glycosides (Stevia / Reb M)	Aspartame	Acesulfame K (Ace-K)	Erythritol
Source	A synthetic sweetener made from sucrose	Natural glycosides extracted from stevia; Reb M is a specific high-intensity component	A dipeptide methyl ester synthesized from aspartic acid and phenylalanine	A chemically synthesized potassium salt of an oxathiazinone heterocycle	Naturally present in melons, mushrooms and other foods; mainly produced through microbial fermentation of glucose
Production Method	Selective chlorination of sucrose	Extracted from stevia, followed by enzymatic conversion or chromatographic separation to obtain high-purity Reb M	Chemical synthesis	Chemical synthesis	Microbial fermentation
Relative Sweetness (Compared with Sucrose)	400–800 times	200–350 times	180–220 times	200 times	0.6–0.7 times
Sweetness-to-Price Ratio	0.1–0.3	1.5–4	0.1–0.25	0.05–0.15	5–12
Sweetness Profile	Clean sweetness, very close to sucrose, with very little bitter aftertaste	Clean sweetness with a fast onset and much less bitter aftertaste than ordinary steviol glycosides	Clean sweetness close to sucrose, but with a metallic or bitter aftertaste	Fast sweetness onset, but with an unpleasant bitter aftertaste	Clean sweetness with an obvious cooling sensation
Caloric Value (Sucrose: 4 kcal/g)	Approximately 0 kcal/g	Approximately 0 kcal/g	Approximately 4 kcal/g; actual contribution is negligible because the usage level is very low	0 kcal/g	0–0.2 kcal/g; almost not metabolized
Effect on Blood Glucose	No effect	No effect	No effect	No effect	No effect
GI Value (Sucrose: 68)	0	0	0	0	0
Stability	Extremely high; resistant to heat, acid and storage	High; resistant to acid and heat	Poor; decomposes and loses sweetness under high-temperature and acidic conditions	High; resistant to heat and acid	Extremely high and very stable
Water Solubility at 25°C	28.2 g/100 mL	0.1–2 g/100 mL	1 g/100 mL	27 g/100 mL	58.7 g/100 mL
Functional Characteristics	Bulking-type, high-intensity sweetener and anti-caries ingredient	High-intensity sweetener	High-intensity sweetener	High-intensity sweetener	Provides a cooling sensation, volume and texture, with low hygroscopicity
ADI (Based on Body Weight)	15 mg/kg	4 mg/kg, calculated as steviol equivalents	40 mg/kg	15 mg/kg	Single intake: <35 g
Main Applications	Beverages, baked foods, dairy products, confectionery and pharmaceuticals	Beverages, dairy products, confectionery and tabletop sweeteners	Beverages, especially carbonated beverages, chewing gum and tabletop sweeteners	Often blended with aspartame and other sweeteners; used in beverages, confectionery and jams	Confectionery, beverages, tabletop sweeteners and baked foods
Flavor Synergy	Good; enhances fruit aroma	Good; blending with other sweeteners can optimize mouthfeel	Good	Excellent; often blended with other sweeteners to produce a synergistic effect	Good; can suppress bitter aftertaste
Allergen	No	No	No	No	No
Regulatory Approvals	National Health Commission, FDA, EFSA, Ministry of Health, Labour and Welfare, WHO, JECFA, Health Canada and others	National Health Commission, EFSA, JECFA, FDA, Health Canada, Food Standards Australia New Zealand and others	National Health Commission, FDA, EFSA, Ministry of Health, Labour and Welfare, Food Standards Australia New Zealand, Health Canada, JECFA and others	National Health Commission, FDA, WHO, EFSA, JECFA, Food Standards Australia New Zealand, Ministry of Health, Labour and Welfare and others	National Health Commission, FDA, EFSA, WHO, JECFA and others
Number of Countries Where Used	>100	>100	>100	>100	>60
Number of Existing Products	Extremely large; one of the most widely used high-intensity sweeteners worldwide	Rapidly increasing	Extremely large, but decreasing because of health-related controversy	Many; mainly used as a blending ingredient	Many; a popular natural sugar substitute
Key Limitations and Considerations	May affect the structure of certain foods at high temperatures	High cost; the scope of regulatory approval varies by country	Prohibited for patients with phenylketonuria and must be declared on the label	Often needs to be blended with other sweeteners to mask its bitter aftertaste	Excessive intake may cause gastrointestinal discomfort, but tolerance is better than with other sugar alcohols
Storage Conditions	Room temperature and dry conditions	Room temperature and dry conditions	Cool, dry and protected from light	Room temperature and dry conditions	Room temperature and dry conditions; low hygroscopicity