各種食品におけるスクラロースの安定性

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Sucralose (Chemical name: 1,6-dichioro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside), is a new, high-intensity sweetener with a good sweetness profile which is approximately 600 times more powerful than sucrose, thought it is not approved yet in Japan. In order to evaluate the effectivity of sucralose, stability tests were conducted in both the production and strong processes of various food products. Though a heating process exists in the production process of canned coffee (121℃, 20 min) and that of fried Kamaboko (170℃, 3 min), no change in sucralose content was observed in either case (see Table 2). A stability test in the strong period (150 days for canned coffee, 20 days for fried Kamaboko, 30 days for noodledip sauce) showed almost no loss/100% remain rate (see Figure 2). On the other hand, another test under similar conditions was conducted using existing high-intensity sweeteners: sodium saccharide, rebaudioside and aspartame. When rebaudioside was formulated in canned coffee, more than 5% of the sweetness was lost during production was approximately 45% was lost during the storing period (60℃, 5 month). On the other hand, the sweetness from aspartame disappeared during the heating process (see Figures 4, 5, and Table 3,). From the present study, it was confirmed that sucralose is stable compared to other high-intensity sweeteners, offers good stability inproducing a wide range of food products and is effective in a wide variety of applications.
日本食品化学学会の論文
1996-03-29

各種食品におけるスクラロースの安定性

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