Sucralose is an artificial sweetener that is commonly used as a sugar substitute. It is about 600 times sweeter than sugar and is often used in low-calorie and sugar-free food and beverages. The production of sucralose is a complex process that involves several stages.
This article provides an overview of the manufacturing process of sucralose and the raw materials required for its production.
Raw Materials
Sucralose is made from sucrose, a disaccharide composed of glucose and fructose. The sucrose used for sucralose production is obtained from natural sources such as sugarcane and sugar beets. The first step in the production of sucralose is the conversion of sucrose to trichlorosucrose.
Sucrose is converted to trichlorosucrose by reacting sucrose with three chlorine molecules in the presence of acetic acid and hydrochloric acid. The reaction results in substituting three hydroxyl groups in sucrose with chlorine atoms to form trichloro sucrose. The trichlorosucrose is then purified by recrystallization to obtain a white crystalline powder.
Manufacturing Process
The manufacturing process of sucralose production involves several stages, including converting trichlorosucrose to dichlorosucrose and then to monochlorosucrose. The monochlorosucrose is then reacted with acetic anhydride to form 4,1′,6′-trichloro-galacto-sucrose, a key intermediate in producing sucralose. The trichloro-galacto-sucrose is then treated with methanol to remove the protecting groups, resulting in the formation of sucralose.
The final stage in sucralose production is sucralose purification. The crude product is dissolved in water and treated with activated carbon to remove impurities. The pure sucralose is then concentrated by evaporation, dried, and milled to obtain a fine powder.
Sucralose is a widely used artificial sweetener that is used in a variety of food and beverage products. The production of sucralose is a complex process that involves several stages.
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Citations
- Shi, Y., Luo, W., Zhang, H., & Zhu, X. (2016). Synthetic methodology and applications of sucralose. Food & Function, 7(1), 20-31.
- Roberts, A., Renwick, A. G., Sims, J., Snodin, D. J., & Group, A. S. (2000). Sucralose metabolism and pharmacokinetics in man. Food and Chemical Toxicology, 38(Suppl 2), S31-S41.
