Sucralose VS Aspartame

Aspartame is a dipeptide sugar with poor thermal stability. The theoretical decomposition temperature is 70 degrees. The actual temperature is not more than 100 degrees. It is generally used in beverages and candied fruit. The disinfection of such products can only be done by ultraviolet or instant sterilization. Sucralose is a chlorine-substituted hydroxyl group on the sucrose molecule. It has a stable structure and high thermal stability. The theoretical decomposition temperature is 140 degrees. In fact, if it is a pure substance, it will be completely carbonized at 120 degrees, but in baked goods. For applications, the decomposition temperature can reach 210 degrees.
Due to the early opening of patents, aspartame has been applied in the market and scaled up earlier. It has a wide range of applications and is highly accepted.
Sucralose is a new type of non-nutritive sweetener and an ideal food additive for obesity, cardiovascular disease and diabetes patients.
Its outstanding features are:
(l) Good thermal stability, temperature and pH have almost no effect on it, and it is more stable than Alitame in the baking process, and is suitable for high temperature sterilization, spray drying, baking, extrusion and the like in food processing;
(2) Wide pH adaptability, suitable for acidic to neutral foods, and has a masking effect on unpleasant taste such as cockroaches and bitterness;
(3) It is easily soluble in water, and it is not easy to cause foaming when dissolved. It is suitable for high-speed filling production line of carbonated beverages.
(4) The sweetness is pure, the sweetness is the speed, the maximum sweetness, the sweetness duration, the aftertaste, etc. are very close to sucrose, which is a powerful sweetener with excellent comprehensive performance.