Products Description Sucralose is a non-caloric, high-intensity sweetener that is 600 times sweeter than sucrose. Sucralose retains its sweetness over a wide range of temperatures and storage conditions in variety of applications. Because of its extended shelf-life stability, food manufacturers use Sucralose to create great tasting new foods and beverages in categories such as canned fruit, low-calorie fruit drinks, baked goods, sauces and syrups. Sucralose also can be used as a sweetener in nutritional supplements, pharmaceuticals, vitamins, and mineral supplements. Basic Analysis Analysis Description Appearance White crystalline granular Assay Content % 98.0～102.0% Loss on Drying % ≤2 Specific Rotation, +84.0 º～+87.5 º Ignited Residue, % ≤0.7 Hydrolysis products, % ≤0.1 Methanol, % ≤0.1% PH(10% aqueous solution) 5.0-7.0 Arsenic (As) < 2 ppm Cadmium (Cd) < 1,0 mg / kg Lead (Pb) < 2 mg / kg Mercury (Hg) < 0,1 mg / kg Microbial Analysis Total Plate Count ≤ 250 Total Yeast & Mold ≤ 50 Coliforms ≤ 3 E. Coli Negative Salmonella Negative Application Food grade Sucralose is an artificial sweetener used in place of sugar. This product is 600 times as sweet as sugar and doesn’t contain any calories. Sucralose is used in drinks, pickles, compound flavorings, confectionery, wines, sodas, ice-creams, cakes, cookies, bread, canned fruits, chewing gums, food sweeteners, toothpaste, and dairy produce. Kosher Certified Sucralose Sucralose is an artificial sweetener manufactured through chemical synthesis.  As a artificial low calorie sweetener, Sucralose is general recognized as Kosher classified as Parve. Halal Certified Sucralose Sucralose is an artificial sweetener manufactured through chemical synthesis.    As a synthesized chemical, Sucralose is general recognized as halal. Sucralose Gluten Free Sucralose is gluten free and widely used in gluten free food used as an artificial sweetener in products such as chewing gum, fruit spreads, jams, processed fruit, processed vegetables, candy, beverages, coffee, tea and salad dressing.