Testing Item | Standard | Result |
Assay Content | 98.0~102.0% | 99.78% |
Loss on Drying | ≤2% | 0.1% |
Specific Rotation at 20℃ | +84.0 º~+87.5 º | +85.7º |
Ignited Residue | ≤0.7% | 0.10% |
Hydrolysis products | ≤0.1% | Complies |
Methanol | ≤0.1% | Undetected |
Heavy Metals mg/kg | ≤10mg/kg | ≤10mg/kg |
Arsenic(As) mg/kg | ≤3mg/k | Undetected |
Taste and Odor | No abnormal taste or odor | Passes test |
Lead | ≤1 mg/kg | Undetected |
Fe mg/kg | ≤10mg/kg | ≤10mg/kg |
Related substances | ≤0.5% | <0.5% |
Triphenylphosphine Oxide | ≤0.0001 % | ≤0.0001 % |
Sulphated ash | ≤0.7% | ≤0.7% |
Q1: How does Renze Sucralose Powder compare to other sweeteners in beverage applications?
*A: Unlike aspartame (pH-sensitive) or stevia (bitter aftertaste), Renze’s sucralose offers pH stability (2-8), zero calories, and no aftertaste—making it ideal for carbonated drinks, RTD teas, and acidic juices.*
Q2: Can sucralose withstand high-temperature processing (e.g., pasteurization or baking)?
*A: Yes! Sucralose is heat-stable (up to 130°C), unlike saccharin or aspartame. It’s perfect for pasteurized beverages, baked goods, and UHT-treated dairy.*
Q3: What’s the recommended dosage for replacing sugar in beverages?
A: For 1:600 sweetness, use ~0.0167g sucralose per 10g sugar. (Example: 100g sugar → 0.167g sucralose). Adjust for synergy with other sweeteners like erythritol.
Q4: Why should brands choose Renze over bulk sucralose suppliers?
*A: Renze guarantees ≥98% HPLC purity, batch-to-batch consistency, and customizable solubility—critical for premium beverage brands avoiding crystallization or flavor masking.*
Q5: How does sucralose align with clean-label trends?
A: Though synthetic, sucralose is non-GMO, keto-friendly, and tooth-friendly. Pair it with natural sweeteners (e.g., monk fruit) for "cleaner" claims.
Q6: What’s the shelf-life impact on finished products?
*A: Sucralose doesn’t ferment or degrade, extending shelf life vs. sugar (no Maillard reaction). Stable for 2+ years in dry storage.*
Q7: Can sucralose enhance flavors like sugar does?
A: While it lacks sugar’s bulk, blending with erythritol or allulose improves mouthfeel. Use at 0.5–1% in synergy with flavor modulators.
Q8: Any regulatory hurdles for global exports?
*A: Renze complies with FDA, EFSA, JECFA—approved in 80+ countries. Documentation provided for HALAL, KOSHER, and non-GMO needs.*
Q9: What’s the ROI for manufacturers switching to sucralose?
*A: Despite higher upfront cost, 600× sweetness reduces shipping/warehousing costs. A 1kg bag replaces 600kg sugar—cutting logistics by 99%+.*