sweetness very close to that of sugar, with almost no bitternessorastringency.
High Intensity: Sucralose is about 600 times as sweet as sugar, although its intensity does fluctuate depending on the type of food to which it is applied.
Excellent stability: Sucralose shows excellent stability in both powder and aqueous form. It is especially stable in aqueous solution at pH 7.0orunder. Its high stability in long shelf life foods has been confirmed. It remains stable under high-temperature proce