Table sugar, or sucrose, is the traditional sweetener you will find in the average household kitchen. The ingestion of sucrose rapidly produces a spike in blood glucose levels, making it extremely difficult for individuals with diabetes to use since they must closely monitor their carbohydrate intake. Sucralose, on the other hand, is an artificial sweetener derived from table sugar that can be purchased from a food chemical distributor. Because its structure differs from traditional table sugar, the human body is unable to break it down into smaller molecules; therefore, it passes through the digestive system intact, without causing a blood sugar spike. For this reason, sucralose is an extremely important chemical for those with blood sugar disorders.
Unlike sucrose, which contains 16 calories per teaspoon, sucralose is calorie-free, giving those watching their caloric intake reason to celebrate. At a rate of 300-1000 times sweeter than sucrose, only a small amount is necessary to sweeten a large product. When used in cooking or baking, sucralose is usually combined with a bulking agent to give it the texture and volume of table sugar. Recipes calling for sugar can easily substitute a portion or the entire amount with sucralose to decrease the amount of calories per serving.
Because sucralose contains no calories, it does not promote tooth decay. For this reason, sucralose is often added to gum and sugar-free candy to enhance the flavor without harming the enamel of teeth. Many major food manufacturers are now purchasing sucralose from a food chemical distributor to make their products low-calorie and safe for those with blood sugar issues. Sucralose is found in baked goods, dairy products, canned fruit, nutritional products, diet soft drinks, and many products labeled as “sugar free” or “reduced sugar” (sucralose added to another sugar source reduces the amount of sugar necessary to sweeten a product, which, in turn, lowers the caloric intake per serving).
Sucralose is stable in most pH conditions and is extremely heat stable. Both of these qualities give sucralose excellent advantages for cooking and baking. Sucralose is often manufactured in a granular form, which include fillers to promote a likeness to table sugar; or in a sucralose-water blend when distributed in bulk.
If you have any questions about sucralose and its many uses, contact Bell Chem, a trusted food chemical distributor. Call us today at (407) 339-BELL.